Dijon Mustard-Marinated Tempeh

1 block (8 ounces) plain tempeh

½ cup 100 percent apple juice or unsweetened apple cider

1 tablespoon Dijon-style mustard

1 tablespoon low-sodium tamari

2 tablespoons extra-virgin olive oil

2 teaspoons apple cider vinegar, preferably unpasteurized

Cut the tempeh into four equal rectangles. Slice each piece in half horizontally to create 8 thin rectangles, then stack the pieces and cut on the diagonal into 16 triangles. Arrange the tempeh in a baking dish in a snug single layer.

Heat the oven to 350 degrees.

Whisk together the apple juice or cider, the mustard, tamari, oil and vinegar in a bowl, until emulsified. Pour over the tempeh and marinate for 30 minutes to an hour at room temperature.

Bake the tempeh triangles (in their marinade) for 35-40 minutes or until the liquid has been mostly absorbed, the tops are golden brown and the edges are dark and caramelized. (Some of the marinade's oil may remain unabsorbed, but the tempeh will absorb it as it cools.)

Serve hot.

Serves two to four.

Cook's note: The baked tempeh can be refrigerated for up to 4 days.

Nutrition values per serving (based on 4): 190 calories, 13 g fat (2 g saturated), 10 g carbohydrates, 0 fiber, 3 g sugar, 11 g protein, 0 cholesterol, 230 mg sodium.

Adapted from "At Home in the Whole Food Kitchen" by Amy Chaplin (Roost Books, 2014)