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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Dice the tempeh and/or extra-firm tofu into ½-inch cubes and then transfer it to a bowl. Drizzle the balsamic vinegar and tamari over top and toss well.
Spread the tempeh/tofu across the prepared baking sheet. Bake for 15 minutes, or until toasted to your liking.
Add the freshly cooked tempeh/tofu to your meal or transfer to an airtight container to save for later. Store in the fridge, but leave the lid off until it’s cooled.