Easy Baked Tempeh with Maple Marinade

With simple ingredients and very little effort, you can enjoy this Easy Baked Tempeh in no time! Serve this vegan protein with grain bowls, salads, wraps, and so much more. Flavored with a simple, homemade Maple Mustard Marinade, this recipe is sure to become your new favorite plant-based staple.

Marinated baked tempeh has to be one of the most versatile plant-based main dishes out there. It works for any meal of the day and any season of the year.

Serve it with breakfast potatoes, avocado, and toast in the morning.

For make-ahead work lunches, stuff marinated tempeh inside a wrap or toss with a Meal Prep Salad.

At dinnertime, serve baked tempeh over rice with whatever veggies you happen have on hand.

If you're looking for specific sides to try with this recipe, try my Chimichurri Smashed Potatoes or Lemon Tahini Apple Slaw. Both make great combos for an easy weeknight dinner!

Not just for casual meals, this baked tempeh even works for Thanksgiving or Christmas holidays. Serve it alongside my Sweet Potato Casserole — your vegan guests will thank you!

It's truly worthy of becoming a year-round mealtime staple, so let's get to it!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Making Ahead
• Storage
• Top tip
• Frequently Asked Questions (FAQ)
• 📖 Recipe

Ingredients

Here's what you'll need to make this baked tempeh recipe at home.

• Tempeh - look for tempeh in the refrigerated vegetarian foods section (often near the tofu). I use "original" tempeh for this recipe, but any variety works.
• Olive oil - I like regular olive oil (not extra virgin) for the marinade. If you prefer another type of liquid oil, feel free to substitute.
• Apple cider vinegar - substitute red wine vinegar or white wine vinegar if needed.
• Maple syrup - look for pure maple syrup for the best flavor.
• Dijon mustard - I like Dijon for marinades, but you can substitute any type of mustard you like.
• Soy sauce - Feel free to substitute gluten-free tamari or coconut aminos if needed.
• Nutritional yeast - optional, but gives the marinade a nice, cheesy flavor. I find it near baking yeast or in the natural food aisle at most grocery stores.
• Garlic powder
• Onion powder
• Dried basil - optional, but adds some fresh herb flavor.
• Black pepper

See the recipe card at the bottom of this post for the exact quantities needed.

Instructions

Here are the basic steps for how to prepare marinated baked tempeh. See the recipe card at the bottom of the post for more detailed instructions and preparation tips.

Once baked, the tempeh will be crisp and golden brown on the outside, but still tender on the inside. Delicious!

Hint: Marinating tempeh is one of the best ways to amp up its flavor. Soak the steamed tempeh cubes in the marinade (use a mixing bowl or zip top bag) for at least 30-60 minutes. You can also store the marinating tempeh in the refrigerator overnight if you want to make this ahead of time. For food safety reasons, be sure to refrigerate the tempeh if you plan to marinate for two or more hours.

Substitutions

This baked tempeh is naturally vegan, vegetarian, and dairy-free. You can also make it gluten-free with a simple swap, noted below.

• Gluten-free - use gluten-free tamari or coconut aminos instead of soy sauce. Also, make sure that the tempeh you use is labeled as gluten-free. (Most tempeh is, but some brands incorporate additional grains, so it's important to double check.)

Variations

In case you want to change up the flavors of this recipe, here are a few ideas.

• Spicy - add crushed red pepper, cayenne pepper, or sriracha to the marinade.
• Honey Mustard - use honey instead of maple syrup.
• Tofu - you can also use this Maple Mustard Marinade to flavor tofu. Find instructions for baking tofu in this post.

Equipment

To steam the tempeh before you marinate and bake it, you'll need a steamer basket and a pot with a lid. (If you don't have a steamer basket, you can also steam tempeh in the microwave. Learn how in this Tempeh 101 post from Liv Vegan Strong.)

Use a mixing bowl to whisk together the marinade ingredients. You can use the same bowl to marinade the tempeh. (I sometimes like to marinade in a reusable zip top bag, especially if I'm making this recipe ahead of time.)

To bake the tempeh in the oven, you'll need a rimmed baking sheet. I like to line mine with parchment paper or a reusable silicone baking mat for easy cleanup.

Making Ahead

This recipe works great for meal prep!

Steam the tempeh and prepare the marinade up to one week ahead of time. Store the tempeh and marinade in separate airtight containers until the night before you plan to bake and serve.

The night before, combine the steamed tempeh and marinade in the same airtight container. Allow the tempeh to marinate in the fridge overnight.

On the day of, bake according to the recipe instructions.

See the storage instructions below if you want to fully prepare this recipe ahead of time.

Storage

Store fully prepared baked tempeh in an airtight container in the refrigerator for up to five days.

You can also freeze baked tempeh in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.

Frequently Asked Questions (FAQ)

📖 Recipe