This vegan protein Easy Baked Tempeh with Maple Marinade supports brain and gut health. The trick to producing this delicious tempeh recipe is to steam it first; that removes the bitterness and allows the tempeh to soak in the yummy maple marinade. Make a large batch; it freezes well for up to three months.



1 8-ounce block tempeh, cut into 1-inch cubes.

¼ C8-ounce. extra virgin olive oil

1 Tbsp. soy sauce or gluten-free tamari

1 Tbsp. Cider vinegar.

1 Tbsp. Dijon mustard.

1 Tbsp. Maple syrup.

1 Tbsp. nutritional yeast (optional)

1 tsp. Garlic powder.

1 tsp. Onion powder.

1 tsp. Dried basil (optional)

¼ tsp. black pepper


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 the heat and set aside.

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 steams 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.

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.



Post a comment

Your email address will not be published.

Related Posts