Tangy, complex flavors meld together in this cozy and comforting main dish.
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.