Easy Roasted Tempeh

Marinated and roasted tempeh on a baking sheet.

5 from 2 votes

Are you looking for a tasty and nutritious protein source to add to your meals? Look no further than roasted tempeh! This plant-based alternative has flavor and texture that makes it perfect for salads, sandwiches, or even just snacking. And the best part? It's so easy to bake!

Prep Time5

Cook Time30

Marinade30

Total Time1 5

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 194kcal

Author: Cindy Siegenfeld

Equipment

Steamer Basket

Ingredients

8 ounce block tempeh
4 tablespoon tamari or shoyu
2 tablespoon mirin rice cooking wine
2 tablespoon maple syrup
1 tablespoon olive oil
½ tablespoon minced garlic
1 tablespoon fresh ginger grated

Instructions

Cut the tempeh into slices, place in a steamer basket, and set over a pot with 1-inch of water. Simmer covered to steam for 10 minutes. Tempeh will soak in flavor from the marinade better if this is done, but you can skip this step if pressed for time.
In a small bowl, whisk together the tamari, mirin rice wine, maple syrup, olive oil, garlic, and ginger.
Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Arrange the slices on the baking sheet, reserving the excess marinade.
Bake for 10 minutes. Remove from the oven and brush more of the marinade on. Bake an additional 10 minutes or until the slices are crispy brown.

Notes

Brush as much as or as little of the marinade on during baking depending on how strong of a flavor you want from your roasted tempeh.

Don't skip the step of steaming the tempeh. In the end your tempeh will taste better since it allows the tempeh to soak up more of the tasty marinade.

If using vinegar as a swap for the mirin, don't forget to add one teaspoon of sugar per two tablespoons of vinegar to achieve a similar flavor to the mirin.

Nutrition