In a small, heavy saucepan over low heat, gently simmer the garlic in the oil for 15 minutes. It is

important to keep the heat low enough so that the oil just bubbles and the garlic colors very little, if at all. Let the garlic infused oil cool for 30 minutes.

Preheat oven to 450 degrees. Cover a rack with 2 layers of paper towels.

Cut away rounded edges of the tempeh to form a flat sided rectangle. Slice the tempeh horizontally in half, then cut it crosswise, making strips 3/8-inch wide. Cut each strip crosswise into 3/8-inch cubes. Keeping the cubes small helps the tempeh crisp better.

In a food processor, puree the garlic and oil. The garlic will turn into pulpy bits. Pour half the oil, about 1/4 cup onto a foil lined sheet pan. Add the tempeh and toss to coat.

Bake the tempeh in the center of the oven for 12 to 15 minutes, turning it once or twice to be sure it colors evenly. As soon as it is golden, remove from the oven. If it gets too brown, it tastes acrid. With a slotted spatula, transfer the croutons to the paper towel covered rack and drain. Pat the croutons with the towels to remove excess oil. Serve warm.