Marinated Baked Tempeh Recipe
This marinated baked tempeh recipe is one of my favorite easy and delicious plant-based dinners. It's perfect as a vegan main course for the holidays and pairs well with a wide variety of side dishes.
Servings: 3
Calories: 202.7kcal
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
Calories: 202.7kcal | Carbohydrates: 11.8g | Protein: 19.3g | Fat: 10.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 2.9g | Sodium: 681.2mg | Potassium: 451.7mg | Fiber: 0.6g | Sugar: 1.1g | Vitamin A: 177.6IU | Vitamin C: 0.2mg | Calcium: 122.3mg | Iron: 3.4mg