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.
Baking sheet lined with parchment paper or a silicone baking mat
Oven
Ingredients
1(8-ounce) blocktempeh, cut into 1-inch cubes
¼cupolive oilor oil of choice
1tablespoonsoy sauceor gluten-free tamari
1tablespooncider vinegar
1tablespoondijon mustardor mustard of choice
1tablespoonmaple syrup
1tablespoonnutritional yeast(optional)
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried basil(optional)
¼teaspoonblack 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.