Curious about tempeh? Learn all about this fabulous fermented food below and how to cook it. Plus, my favorite baked tempeh recipe with a super easy (and delicious!) tempeh marinade.
This fermented food might have an unusual name, but tempeh is one of those foods you should definitely come to know (if you aren't already familiar with it.) Originating in Indonesia and made out of fermented soybeans, tempeh has a delightfully chewy texture and nutty flavor once cooked, making it an ever so versatile ingredient.
I personally love marinating and baking tempeh; it's so good at taking on whatever delicious flavors are in your marinade and it becomes ever so slightly crispy in the oven. You can use baked tempeh over salads or rice, pair it with a side of steamed broccoli or sautéed Swiss chard, serve it alongside some zesty mango salsa, or even use in a sandwich! The possibilities are endless.
And if you love cooking with fermented foods as much as I do, you have to also try these quick kimchi noodles or this tuna salad and sauerkraut sandwich.
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❤️ Why you'll love this recipe
- Only 10 minutes of prep time required
- Versatile vegan protein that goes well with veggies, salads or grains
- Great way to eat more fermented foods
- Simple, no fuss recipe with easy instructions
- Stores well for meal prep lunches or dinners
🌿 Ingredients
All of these ingredients should be widely available in a large grocery store; look in the produce department for tempeh (it's likely near the tofu.) And feel free to use soy sauce instead of tamari if you don't have any gluten restrictions. Also note that some tempeh manufacturers add grains to their tempeh products, so make sure to check labels in the case of a gluten allergy.
See recipe card below for exact quantities.
📝 Instructions
Ready to learn how to cook tempeh? Let's do this.
Step 1: Remove the packaging from your tempeh and note that some brands use two layers of plastic, so keep that in mind to make sure you remove it all. Then, cut the block in half to make two equal-sized squares, and then cut each of those squares diagonally across and then crosswise to make eight triangles per square, or sixteen triangles total.
Step 2: In a medium mixing bowl, whisk together the tamari, maple syrup, olive oil and minced garlic.
Step 3: Place the triangles in a shallow baking dish and pour the marinade over them. I used an 8-inch square baking dish but any similar sized dish would work. Marinate everything for at least 30 minutes, and flip the triangles after 15 minutes.
Step 4: Heat your oven to 425°F and line a baking sheet with parchment paper. Arrange the marinated triangles on the baking sheet and cook on a middle rack for 20 minutes, turning them and spooning any remaining marinade over them halfway through.
Let the triangles cool for a few minutes once they're out of the oven and garnish with some fresh chopped parsley before serving if you'd like.
📋 Substitutions
As written, this recipe is vegan, gluten free and dairy free. Keep in mind that some manufacturers add grains to their tempeh, so make sure to check labels in the case of a gluten allergy. Here are some substitutions you can make depending on preferences:
- Tempeh - in a pinch, you could substitute extra firm tofu (just make sure to press it well to get as much water out as possible before you marinate it)
- Tamari - substitute soy sauce if you don't have any gluten restrictions, or feel free to use a low-sodium tamari or soy sauce
- Maple syrup - substitute agave syrup or coconut nectar
📖 Variations
Here are a few great variations on this recipe:
- BBQ tempeh - use ½ cup of your favorite barbecue sauce for the marinade and leave out the tamari, maple syrup and garlic
- Curried tempeh - use ½ cup of full-fat coconut milk for the marinade, a tablespoon or more of curry powder, a little minced ginger in addition to the minced garlic, and the juice of half a lime, and leave out the tamari and maple syrup
- Buffalo tempeh - use ½ cup of buffalo sauce for the marinade and leave out the tamari, maple syrup and garlic; serve with ranch dressing for dipping (this makes a great appetizer!)
🔪 Equipment
I used the following equipment to make this recipe:
- cutting board
- chef's knife
- medium mixing bowl
- whisk
- 8" baking dish or similar shallow dish
- baking sheet
- parchment paper (optional, for easy cleanup)
🍱 Storage
Baked tempeh will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
🎉 Top tip
Don't forget to leave a full 30 minutes of marinating time for this recipe; it's worth the wait! 🙂 If it's easier, you can marinate the tempeh in the morning and then bake it just before lunch or dinnertime.
Enjoy!
💭 FAQ
Once it's been cooked, tempeh has a slightly nutty flavor and chewy texture, but it will take on the flavors of whatever marinade or spices you use to season it.
No; you should not eat raw tempeh as there is a risk of foodborne illness from any harmful bacteria that may have contaminated it during processing. Additionally, cooking, baking, steaming or frying tempeh will improve its taste, which is quite bitter when raw.
Tempeh is made by fermenting soybeans, while tofu is made from soaked, pressed soybeans which are not fermented.
Yes; tempeh can be frozen in an airtight bag for up to 3 months. In fact, freezing tempeh before cooking it can actually improve its texture and flavor by making it more tender and less bitter once it's been thawed.
🍳 Recipe
Easy Marinated Baked Tempeh
Ingredients
Equipment
Method
- Prep: Cut tempeh into 16 triangles (see notes) and then arrange them in a shallow baking dish.
- Marinate: Whisk the tamari, maple syrup, olive oil and minced garlic together in a medium mixing bowl and pour the marinade over the tempeh. Marinate for at least 30 minutes, flipping the triangles after 15 minutes.
- Bake: Heat oven to 425°F and line a baking sheet with parchment paper. Lay out the tempeh triangles on the baking sheet and cook on a middle rack in the oven for 20 minutes, turning them and spooning any remaining marinade over them after 10 minutes.
- Enjoy: Let the tempeh cool for a few minutes once out of the oven, garnish with chopped parsley if desired, and serve immediately.
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