Mustard-Glazed Tempeh

On our way home from San Luis Obispo a few days ago, we stopped at Lighthouse Field State Beach in Santa Cruz.

I’ve only been to Santa Cruz twice, once to go ride the Giant Dipper at the boardwalk, and once to go to a friend’s birthday party. This was my first time at this beach, which is apparently where all the surfers go.

It’s also where a lot of European tourists go. We heard a bunch of different languages.

I think that if I lived in Santa Cruz, the tourists would kind of stress me out. They’re everywhere (and yes I realize I am one too.)

It was a pretty big bummer to come home to drizzly fog after spending the afternoon in the sun, but fortunately we had some comfort food on hand.

I don’t know why I don’t make polenta more often…it’s so easy and so good. 1 tbsp butter, 4 cups water, 1 cup polenta, stir occasionally over medium heat for half an hour, add salt, done.

This tempeh is definitely easy too. I’ve used the same marinade for baked tofu but I like it a lot more in this application. It has so much flavor it really doesn’t need to marinate for long. I served it on top of polenta with this broccoli salad on the side.

Mustard-Glazed Tempeh


  • 8 oz tempeh, thinly sliced
  • 2 tbsp whole grain mustard
  • 1 1/2 tbsp molasses
  • 1 small shallot, finely minced
  • 2 Tbsp balsamic vinegar
  • salt and pepper


  1. Whisk the mustard, molasses, shallot, balsamic vinegar, and a pinch of salt and pepper together in a medium bowl.
  2. Add the tempeh and mix to coat all pieces evenly. Let stand for about 15 minutes.
  3. Heat a little oil in a skillet and add the tempeh pieces in one layer (you may need to cook them in too batches if the pan is small). Cook for 3-4 minutes on each side, then serve.

adapted from Vegetarian Cooking for Everyone

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