Preheat oven or toaster oven to 350°F. Cover baking pan with aluminum foil and lightly coat with spray. Set aside. Combine almond butter, 1 1/2 tsp vinegar, and 1 tsp soy sauce in a small bowl; set aside. Combine tempeh strips, remaining 1/2 tsp vinegar and remaining 1/2 tsp soy sauce in a medium bowl. Place tempeh on prepared baking pan. Bake for 8 minutes; turn and bake for 5 more minutes or until golden. Serve with almond sauce and broccoli.

1,600 calorie modification: Increase almond butter to 1 Tbsp / 3 tsp and tempeh to 6 oz.