8oz. tempeh(verify it is gluten-free, not all are)
3T. Balsamic vinegar
3T. Bragg's Aminos, gluten-free soy/tamari or coconut aminos
1T. Olive Oil
1t. dried basil
1t. dried oregano
1t. dried thyme
1/2t. crushed red pepper flakes(I like Aleppo pepper best)
1/4t. sea salt
1/4t. black pepper
Instructions
Cut tempeh into small cubes. I cut an 8 oz. block into 32 cubes.
Combine all marinade ingredients in a bowl, mixing until combined. Add tempeh cubes.
Marinate for at least two hours. Overnight or all day is best. Toss occasionally. The tempeh will absorb most of the liquid.
Heat a large pan over medium heat. Once the pan is warm, place the tempeh and marinade in the pan. Stir often, turning the tempeh cubes so that all sides get a nice sear.
Serve over pasta or alone. These are also terrific chilled on a sub sandwich.