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.
Nutrition
Notes
To cut tempeh triangles: Cut the tempeh block in half to make two squares, and then cut each square both diagonally across and crosswise to make eight triangles per square, or sixteen triangles total.
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.
