Marinated tempeh
- Linzi Pucino
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Serves 2
Easy
Prep: 5 mins
Cook: 30 mins
plus marinating
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The slight spice in this marinade adds flavour and colour to your tempeh. It's the perfect addition to any meal if you're looking for extra protein
Gluten free
Vegan
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Try our marinated tempeh, then read more about tempeh and where to buy it. Also check out more plant-based recipes and tempeh recipes including our tempeh curry and vegan tempeh and pineapple kebabs.
How to make perfect marinated tempeh: cook's tips
- Add your favourite flavour profiles to the marinade. Try herby garlic or sweet mango chutney
- Try cutting the tempeh into strips instead of chunks, if you like – just make sure to adjust the cooking time as it may not take as long to cook
How to store marinated tempeh: Best eaten straight away
How to serve: Sprinkle on top of stir-fries or simply eat with steamed rice and veg
Can marinated tempeh be made in advance: Prep the marinade the night before
Marinated tempeh
Ingredients
Nutrition
-
200g tempeh
-
2 tbsp vegetable oil
-
1 tbsp maple syrup
-
½ tbsp rice vinegar
-
1 tsp hot sauce or sriracha
-
sesame seeds
to serve (optional)
Nutrition: per serving
- kcal306
- fat17.4g
- saturates0.7g
- carbs13.5g
- sugars7.3g
- fibre5.8g
- protein20.9g
- salt0.3g
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Method
-
step 1
Whisk together the vegetable oil, maple syrup, rice vinegar and hot sauce. Cut the tempeh into bite-size pieces (about 2cm) and pat dry with kitchen paper. Tip into a bowl, then drizzle over most of the marinade and toss well to coat. Marinate for 30 mins-1 hr in the fridge.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Transfer the tempeh to a lined baking tray. Bake for 25-30 mins, tossing and brushing with the remaining marinade halfway through. Serve sprinkled with the sesame seeds.
Check out more of our best vegan recipes
Authors
Linzi Pucino
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