Tamari Orange Glazed Tempeh Napoleon Stack



  • ‍1 pound Tempeh
  • ¾ pound Yams, roasted, peeled and sliced into planks
  • ½ cup Red rice cooked
  • ¼ cup Dried black mission figs, sliced into wheels
  • ¼ cup Chevre goat cheese
  • 4 servings Tamari orange marinade (recipe follows)

Marinade ingredients

  • ‍1 cup Tamari
  • 1 cup Orange Juice
  • 2 tbs Fresh rosemary, minced
  • 1 tsp Chopped garlic


  1. ‍Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.
  2. Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
  3. Soften goat cheese to room temperature or process in food processor to make it spreadable 
  4. Drain tempeh from marinade; either grill or sauté. 
  5. Slice figs into rounds. 
  6. Cook red rice until soft; cool 
  7. Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
  8. Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
  9. To serve-put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh 
  10. In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
  11. To serve-place stack on plate and ladle 1 oz of marinade reduction over the top.

Marinade directions

  1. Combine all ingredients, then add tempeh and marinate for 1 hour 
  2. Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon