This strawberry balsamic sauce was a lovely compliment to the tempeh. The meal tasted very nice with the sweet potatoes and peas. It was simple yet filling and full of flavor.

Strawberry-Balsamic Glazed Tempeh

Serving Size: 4

Yield: 1/4-1/2 cup strawberry balsamic sauce


for the tempeh:

  • 1 block (16 ounces) tempeh
  • pinch of salt and pepper
  • oil for frying

for the glaze:

  • 1/2 cup fresh strawberries
  • 1/2 cup balsamic vinegar
  • 1 teaspoon sugar

Strawberry-Balsamic Glazed Tempeh


to make the glaze:

  1. Clean, hull and chop the strawberries.
  2. Add the sugar and allow the juices to draw from the strawberries for about 10 minutes.
  3. Place the strawberries and their juices in a small sauce pan.
  4. Add the balsamic vinegar and place on simmer.
  5. Reduce to a thick syrup about half the amount originally.

Strawberry-Balsamic Glazed Tempeh

to prepare the tempeh:

  1. Slice the tempeh into 4 individual sized portions.
  2. Lightly oil a frying pan or grill.
  3. Pan fry or grill the tempeh lightly on both sized until lightly golden brown.
  4. Lightly dust with salt and pepper.
  5. Then spoon a bit of the glaze on each side.
  6. Serve with your favorite potatoes or rice and a lovely green vegetable.