This marinated baked tempeh is an easy and flavorful plant-based dinner recipe. It’s perfect as a main course for the holidays and pairs well with sides like mashed potatoes, stuffing, and hearty roasted vegetables such as Brussels sprouts. Give it a try if you’re looking for simple vegan meal ideas, like this baked seitan, which is another delicious option.
Ingredients and Substitutions
Tempeh is made from fermented soybeans which are formed into a firm, sliceable block. It soaks up marinade nicely and crisps up well in the oven. Tempeh is popular among vegans and vegetarians and makes a great plant-based meat replacement.
You can use either soy sauce or tamari in this marinade. Both options adds a nice hit of umami flavor.
Balsamic vinegar helps to mellow the fermented flavor of the tempeh. You can substitute any type of vinegar you prefer.
I spiced this dish with garlic powder, onion powder, rosemary, oregano, thyme, paprika, and black pepper. You can substitute any type of dried herbs you prefer.
How to Make Marinated Baked Tempeh
Start by adding the soy sauce, balsamic vinegar, garlic powder, onion powder, rosemary, oregano, thyme, paprika, and black pepper to container with a tight-fitting lid (or freezer bag), then mix well.
Cut the tempeh into bite-sized pieces, then add them to the container. Close the lid tightly, then gently turn it upside down a few times to distribute the marinade.
Let the tempeh marinate in the fridge for at least 2 hours (up to 48 hours is fine). When the tempeh has finished marinating, preheat the oven to 350 degrees Fahrenheit. Place the tempeh in a single layer on a lightly greased 9-inch baking dish.
Bake for 27 minutes or until golden brown.
Marinated Baked Tempeh Recipe
Equipment
- Lightly greased 9-inch baking dish (or sheet pan)
- Airtight container with tight-fitting lid or freezer bag
Ingredients
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon balsamic vinegar (or your preferred vinegar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 block tempeh (approximately 10 oz/288 g)
Instructions
- Add 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper to container with a tight-fitting lid (or freezer bag), then mix well.
- Cut 1 block tempeh into bite-sized pieces, then add them to the container.
- Close the lid tightly, then gently turn it upside down a few times to distribute the marinade.
- Let the tempeh marinate in the fridge for at least 2 hours (up to 48 hours is fine).
- When the tempeh has finished marinating, preheat the oven to 350 degrees Fahrenheit.
- Place the tempeh in a single layer on a lightly greased 9-inch baking dish.
- Bake for 27 minutes or until golden brown.
Notes
-
Store in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
