Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

Ingredients

• 1 8-ounce package tempeh, cut widthwise into 2 cutlets
• 1/2 cup white wine
• 1 tablespoon herbes de Provence
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/8 teaspoon ground black pepper
• 1/2 large red bell pepper, chopped (1/2 cup)
• 1/4 cup smooth tomato sauce
• 2 tablespoons capers, rinsed and drained
• 1/8 teaspoon sugar
• 1/2 cup fresh basil, chopped, plus more for garnish

Directions

• Place tempeh slices in large baking dish. Bring wine, herbes de Provence, oil, garlic, and pepper to a boil in small saucepan. Pour over tempeh, cover, and refrigerate 4 hours, or overnight.
• Preheat oven to 400 degrees F. Coat baking sheet with cooking spray. Remove tempeh from marinade, and place on baking sheet, reserving marinade. Spray top of cutlets with cooking spray, and bake 15 minutes. Flip tempeh, spray again with cooking spray, and bake 15 minutes more, or until edges are golden.
• Meanwhile, strain reserved marinade into small saucepan. Bring to a boil, and add bell pepper. Simmer 5 to 7 minutes, or until bell pepper is softened and liquid is nearly absorbed. Add tomato sauce, capers, and sugar, and season with salt and pepper, if desired. Simmer 10 minutes over low heat, or until sauce is thick. Stir in basil.
• Place tempeh on plates, and divide sauce between servings. Garnish with basil sprigs, if desired.

Nutrition Facts

• Calories 325, Total Fat 20 g, Saturated Fat 3.5 g, Sodium 434 mg, Carbohydrate 20 g, Fiber 3 g, Protein 23 g, Sugars 3 g.
• Percent Daily Values are based on a 2,000 calorie diet