Marinated Baked Tempeh
Have you ever tried making tempeh?
If it’s done right, it’s so delicious. It is an excellent plant-based protein source from better gut health to lower cholesterol levels, the potential tempeh benefits are endless.
What is Tempeh?
Tempeh originates in Indonesia and traditionally is made from soybeans that have undergone fermentation, which is a process in which carbohydrates are broken down by bacteria and yeast. The soybeans are then pressed and bound together to form a dense patty. In addition to soy-based tempeh, there are several other variations of tempeh available as well, including tempeh made from beans, flax, barley, or wheat. Although it is known for its high protein content, it is loaded with vitamins and minerals like calcium, manganese, phosphorus, and iron.
How does it taste?
It is a nutty, earthy flavor that sort of takes on its marinated flavors. I love making these marinated baked tempeh pieces and then putting them on a kebab like a satay and dipping them into a peanut and lemongrass satay.
My favorite way to use tempeh bites is to build to own grain bowl, using the baked tempeh for protein.
First I start with a grain like quinoa, brown rice rice, soba noodles, or cauliflower rice. Next, I add a veggie like roasted Brussels sprouts or broccoli, sautéed mushrooms or caramelized onions. Then, I top it with a delicious sauce like the one listed above, or a vegan ranch, chipotle sauce, or tahini!
Marinated Baked Tempeh
Ingredients
1 (8-ounce) package tempeh
¼ cup tamari
2 tablespoon rice vinegar
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1 teaspoon sriracha
Freshly ground black pepper
Instructions
Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.
In a small bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. 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 425°F and line a baking sheet with parchment paper.
Arrange the cubes onto the baking sheet, reserving the excess marinade.
Bake 10 minutes. Remove from the oven and brush more of the marinade onto the cubes. Bake 10 more minutes or until the cubes are charred around the edges. Enjoy on salads or grain bowls.