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    Home » Recipes » Vegan Main Dishes

    Published: Dec 1, 2016 · Modified: Nov 28, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 16 Comments

    Easy Baked Tempeh with Maple Marinade

    Jump to Recipe Print Recipe
    Baked tempeh cubes in a bowl with rice with text overlay that reads, "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 oven baked tempeh served with rice and fresh herbs.

    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.

    Ingredients for baking tempeh with a maple mustard marinade.
    • 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.

    Cubed tempeh in a green steamer basket.

    Steam the tempeh for about 10 minutes, or until it's tender.

    Maple mustard marinade in a bowl with a whisk.

    In the meantime, whisk together the marinade.

    Tempeh marinating in a reusable silicone zip top bag.

    Once steamed, combine the tempeh and marinade and wait at least 30 minutes.

    Marinated tempeh cubes spread on a sheet pan before baking.

    Spread the marinated tempeh on a baking sheet and bake at 375º Fahrenheit for 20 minutes, stirring halfway through.

    Marinated baked tempeh cubes on a baking sheet.

    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.
    Marinated baked tempeh cubes on a plate.

    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.

    Top tip

    Steaming the tempeh removes some of its natural bitterness, makes it more tender, and helps it absorb more flavor from the marinade. Technically, you don't have to steam tempeh before you bake it, but I highly recommend this extra step!

    Frequently Asked Questions (FAQ)

    What are the ingredients in tempeh?

    Tempeh is usually made with fermented (cultured) soybeans and rice. Some brands include additional beans, grains, and flavors.

    Do you have to boil or steam tempeh before cooking it?

    Steaming or boiling tempeh isn't necessary, but it improves the final flavor and texture after it is cooked.

    What is the best way to cook tempeh?

    First, cut the tempeh into pieces and steam it for about 10 minutes. Then, marinade the tempeh and bake at 375º Fahrenheit for about 20 minutes.

    📖 Recipe

    Marinated and baked tempeh cubes in a dish with rice.

    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.
    5 from 3 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch, Main Course
    Cuisine: dairy-free, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Marinating time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 3 people
    Calories: 202kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • steamer basket and pot with lid
    • mixing bowl
    • Baking sheet lined with parchment paper or a silicone baking mat
    • Oven

    Ingredients

    • 1 (8-ounce) block tempeh, cut into 1-inch cubes
    • ¼ cup olive oil or oil of choice
    • 1 tablespoon soy sauce or gluten-free tamari
    • 1 tablespoon cider vinegar
    • 1 tablespoon dijon mustard or mustard of choice
    • 1 tablespoon maple syrup
    • 1 tablespoon nutritional yeast (optional)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried basil (optional)
    • ¼ teaspoon black pepper

    Instructions

    • Steam the tempeh: Place cubed tempeh in a steamer basket and set over a pot filled with 1 inch of water over medium heat. Cover and simmer for 10 minutes, or until tender. Turn off heat and set aside. (See note.)
    • Prepare the maple marinade: In a medium mixing bowl, whisk oil, maple syrup, soy sauce or tamari, cider vinegar, mustard, nutritional yeast (if using), garlic powder, onion powder, basil (if using), and black pepper. Taste and adjust seasoning as desired. (You can do this step while the tempeh is steaming to save time.)
    • Stir the steamed tempeh with the maple marinade until evenly coated and wait at least 30 minutes for the flavors to be absorbed. (See note.)
    • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
    • Transfer the marinated tempeh to the baking sheet and bake for 10 minutes. Remove the baking sheet from the oven and stir the tempeh. Return the baking sheet to the oven and bake for 10 additional minutes (20 minutes total), or until the tempeh is golden brown and warmed through.

    Notes

    Steaming note: Steaming the tempeh removes bitterness, tenderizes, and allows it to better absorb flavor from the marinade. However, you can skip this step if you’d like.
    Marinating note: Marinate the tempeh in a mixing bowl or zip top bag for 30-60 minutes at room temperature. If making ahead, you can also cover and marinate steamed tempeh in the refrigerator overnight. Store marinating tempeh in the fridge if you plan to marinate for 2 or more hours.
    Serving suggestion: Serve with cooked rice and fresh basil leaves if desired. This baked tempeh also works great for grain bowls, salads, and wraps.
    Storage: Store baked tempeh in an airtight container in the refrigerator for up to five days.
    Freezing: Freeze in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight. Reheat in the oven or microwave until warmed through.
    Nutrition facts are only an estimate. Note that the entire marinade is included in the calculation, but you likely won't consume all of it. 

    Nutrition

    Serving: 0.33recipe | Calories: 202kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 393mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

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    1. Nicholas Scavullo says

      November 17, 2020 at 9:44 am

      is the grapeseed oil necessary or would a substitute be acceptable

      Reply
      • Stephanie McKercher, RDN says

        November 23, 2020 at 10:57 am

        Hi Nicholas, you can substitute whatever oil you usually like to use for cooking. Thanks!

        Reply
    2. Janice says

      December 04, 2016 at 5:46 am

      This recipe could please even the most ardent carnivore! Planning to make it for my vegan friend... and me!

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2017 at 8:36 am

        Yay, thanks Janice! I hope you and your friend both enjoy!:)

        Reply
    3. Chelsey says

      December 02, 2016 at 6:19 pm

      Always looking for another tempeh recipe! This looks almost too pretty to eat!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:42 pm

        Thanks Chelsey! Please do eat it though, that's the best part! 😛

        Reply
    4. Lauren Grant | Zestful Kitchen says

      December 02, 2016 at 1:46 pm

      Ok, first off, these photos are oh-so stunning! And secondly, yum! You ahve some incredible flavor combinations going on here!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:41 pm

        Thanks so much Lauren! 🙂

        Reply
    5. Lauren O'Connor says

      December 02, 2016 at 9:50 am

      Looks gorgeous and love the infusion of thyme, sage, rosemary. This actually inspires me to give Tempeh a second try.
      : )

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:40 pm

        haha thanks so much Lauren! I really hope I can change your mind about tempeh, its my favorite! 🙂

        Reply
    6. Jodi @ Create Kids Club says

      December 02, 2016 at 9:07 am

      This dish looks so beautiful and I bet it tastes just as good and it looks. I have to admit, I have never made tempeh, but I may just need to give it a try!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:40 pm

        I totally think you should try tempeh Jodi! But even if you don't, this same recipe would still be great with tofu, salmon, or root veggies instead of tempeh. Enjoy! 🙂

        Reply
    7. Martha says

      December 02, 2016 at 8:28 am

      I'll have to try tempeh roasted. Great idea! Love your assortment of herbs and the photos.

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:37 pm

        Thanks so much Martha! Roasted tempeh is delicious, I can't wait to here how you like it!

        Reply
    8. Kelly Jones says

      December 02, 2016 at 8:25 am

      Sage is just my absolute favorite right now! I have yet to cook tempeh on my own at home but this seems super easy!

      Reply
      • Stephanie McKercher, RDN says

        December 02, 2016 at 7:36 pm

        It is so easy, Kelly, you have to try it ASAP! Let me know how it goes! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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