The first time I ate this dish – with chicken and prunes instead of tempeh and dates – I was blown away by the flavors from this seemingly strange combination of ingredients. Prunes and olives?! Who came up with that nutty idea? Whoever it was: nice going! Sweet, salty, earthy, comforting, and savory – everything you ask for in a main dish.
I shared this oil-free Tempeh, Date, & Olive Marbella with Tastespotting for their National Medjool Date Day celebration on February 4.
- 2, 8 ounce packages tempeh, cut in half
- 10-12 cloves of garlic, minced
- 2 Tbsp. dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup vegetable broth
- 1 Tbsp. tamari or liquid aminos
- 1 Tbsp. water
- 1/2 cup pitted dates, chopped
- 1/4 cup green olives, chopped
- 1/4 cup Kalamata olives, chopped
- 1/4 cup capers with a small amount of juice
- ground black pepper, to taste
- 1/2 cup fresh orange juice
- 1/2 cup dry white wine
- 10 ounces fresh greens (such as kale and/or spinach)
- cooked brown rice, enough for 4 servings
- Fill a medium-sized saucepan with water and place the tempeh halves so that they are covered with water. Bring to a boil, lower the heat and simmer the tempeh for 10 minutes. Remove and drain the tempeh. Set aside to cool slightly.
- In a large baking pan, combine garlic, oregano, red wine vinegar, vegetable broth, tamari, water, dates, olives, capers, and black pepper. Stir to combine. Cut the tempeh into small, bite-sized pieces and add to the bowl, stirring to coat the tempeh with the marinade. Cover and refrigerate for several hours or overnight.
- Preheat the oven to 350-degrees F. Pour the orange juice and white wine into the bowl with the tempeh and marinade. Bake the tempeh for 60-90 minutes, stirring occasionally. The tempeh should start to brown at the edges. Add more vegetable broth if needed - you want a little juice in there.
- Meanwhile, steam up a batch of brown rice and steam or sauté the greens.
- Serve the tempeh over the rice and greens; garnish with parsley and orange slices, if desired.
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