Lemon Rosemary Tempeh

8 oz. Tempeh
1/4 c. Soy Sauce
1/4 c. Vegetable Broth
1/4 c. Olive Oil
1 tbsp. Balsamic Vinegar
1 tsp. Dried Rosemary
1 tsp. Dried Basil
1/2 tsp. Dried Thyme
2 cloves Garlic, pressed or minced
zest of 1 Lemon
juice of 1/2 Lemon

Cut tempeh into triangles (or desired shape) and steam for 5 minutes (this softens it's grainy texture and allows it to absorb the marinade more easily). While it steams, combine the remaining ingredients in a bowl. Add steamed tempeh to the marinade and let sit at least 2 and up to 8 hours, flipping half way between marinating time. The longer you let it sit, the more flavorful it will be.

Broil for 7-10 minutes on each side.

Serve atop a slice of toasted baguette and some dijon mustard as a large tartine.