Easy Baked Tempeh

If you’ve never tried Tempeh before, you’re missing a treat, especially with this awesome peanut sauce. These rice bowls are my favorite quick and easy meal, so go buy yourself some tempeh and try my Easy Baked Tempeh soon. You won’t be sorry!

Just like its Tofu cousin, Tempeh is made from soybeans and originated hundreds (if not thousands) of years ago on the small island of Java in Indonesia.

Fun fact: Tempeh is actually LESS processed than Tofu as it is made from the whole soybean, not the soybean milk.

Soybeans are soaked, dehulled, then partially cooked. Then they are packed into a mold, and spores from an actual mold (a fungus called Rhizopus oligosporus) are added which starts the fermentation process. A white mycelium (sort of like yeast) grows as a result, which binds the beans together into a cake. The fermentation not only adds nutrients, it also makes it easier to digest.

While this may sound like an unappetizing science experiment, I promise you the end product is delicious.

Did I mention protein? A 3oz serving of Tempeh has

160 calories
18 grams of protein
5 grams of fat
10 grams of carbohydrates
28% of your daily fiber
6% of your daily calcium
10% of your daily iron

And since it is a fermented food is also has probiotics, which are extremely good for your microbiome.

There are many ways to prepare Tempeh and in this recipe, I’ll show you my very simple method. It’s not fast, but it is easy and delicious.

Easy Baked Tempeh | Brand New Vegan

Start with an 8oz package of Tempeh. I like the Lightlife brand as it is certified Organic and non-GMO. Remove the packaging and cut it into small 1 inch cubes.

Note: There are other brands of Tempeh and some are made from whole grains and not soy. I have not tried these but they are available.

Next, you want to steam or simmer your cubes of tempeh for about 10 minutes. Some people say Tempeh has a bitter flavor so this will help remove that as well as open the pores of the beans and allow them to soak up the marinade better.

I simply use a saucepan and a few inches of water to simmer mine but you can use veggie broth too. Don’t boil it, just a slow simmer for 10 minutes.

Meanwhile, prepare your marinade.

I used the exact same marinade as I did with my Grandson’s Favorite Tofu, with 2 exceptions….I added a teaspoon of sriracha (I like spice) and 2 tablespoons of PB2 which is defatted powdered peanut butter. I have all the ingredients and amounts in the recipe box below, simply toss them into a quart-sized jar (or container of your choice) and mix.

When your Tempeh is done simmering, toss them in the jar as well and let them marinate for at least an hour. As with any marinade, the longer you let it sit the better.

Then you just strain out your marinade (which doubles as your sauce) and simmer it in a pan until it thickens. Meanwhile, lay your Tempeh cubes out on a parchment-lined baking sheet and bake at 375°F for 10-15 minutes. If you’re using a traditional oven, check after 10 minutes and adjust accordingly. I used my air fryer/toaster oven combo and it only took 10 minutes.

And enjoy. You can eat them as they are, dipped in the sauce, or top a bowl of rice and veggies with them as I did in the photo.

Super simple and very flavorful (that sauce is amazing if I do say so myself).

Hope you enjoy this recipe and if you do, please be sure and tell me about it in the comments below.

Until next time, stay safe, stay kind, and eat your veggies!