Easy Baked Tempeh Recipe
Introduction
Easy baked tempeh is a simple, flavorful way to add a crispy, protein-packed bite to your meals. With just a few ingredients, this dish comes together quickly and works great as a snack, salad topping, or main addition.
Ingredients
- 1 8-ounce block tempeh*
- 1 tablespoon low-sodium tamari
- 1 tablespoon nutritional yeast
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½-inch cubes, then place the cubes into a small bowl.
- Step 2: Drizzle the tamari over the tempeh and stir well to coat. After the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast on top and mix again. Add any additional seasonings if desired. Spread the tempeh evenly across the baking sheet.
- Step 3: Bake on the top rack of the oven for 25–27 minutes, until the tempeh is golden and crispy. For an air fryer option, place the tempeh in the basket and cook at 380°F for 12–15 minutes, shaking the basket every 5 minutes.
- Step 4: Remove from the oven or air fryer and serve warm.
Tips & Variations
- Try adding smoked paprika, garlic powder, or chili flakes for extra flavor.
- Press the tempeh before cutting to remove excess moisture for a firmer texture.
- Serve with a dipping sauce like tahini or sriracha mayo for a tasty snack.
Storage
Store leftover baked tempeh in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or a skillet to retain its crispiness. Avoid microwaving if you want to keep the texture crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is tempeh?
Tempeh is a fermented soybean cake with a firm texture and nutty flavor, popular in plant-based cooking as a protein source.
Can I use soy sauce instead of tamari?
Yes, soy sauce can be used as a substitute, but tamari is usually preferred for a gluten-free and less salty option.
PrintEasy Baked Tempeh Recipe
A simple and nutritious recipe for baked tempeh that is perfectly crispy and packed with flavor, using low-sodium tamari and nutritional yeast for a savory, cheesy taste without dairy. Perfect as a protein boost for any meal or a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Tempeh
- 1 8-ounce block tempeh
Seasoning
- 1 tablespoon low-sodium tamari
- 1 tablespoon nutritional yeast
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Cut Tempeh: Cut the tempeh block into ½-inch cubes and place them into a small bowl for seasoning.
- Season Tempeh: Drizzle the low-sodium tamari evenly over the tempeh cubes and stir well to coat them thoroughly. Allow the tempeh to absorb the liquid for a few minutes, then sprinkle the nutritional yeast on top and mix again to distribute the flavor evenly. Add any additional seasonings if desired.
- Arrange and Bake: Spread the seasoned tempeh cubes evenly on the prepared baking sheet in a single layer. Place the baking sheet on the top rack of the oven and bake for 25-27 minutes until the tempeh turns golden brown and crispy on the edges.
- Air Fryer Alternative: If using an air fryer, place the tempeh cubes in the basket and cook at 380°F (193°C) for 12-15 minutes. Shake the basket every 5 minutes to ensure even cooking and crispiness.
- Serve and Store: Remove the baked tempeh from the oven or air fryer and serve warm. Leftovers can be stored in the refrigerator for up to 5 days and enjoyed cold or reheated.
Notes
- Use low-sodium tamari for a healthier option to regular soy sauce.
- Nutritional yeast adds a cheesy, nutty flavor while keeping the dish vegan.
- Optional seasonings like smoked paprika, garlic powder, or chili flakes can add extra flavor.
- Tempeh can be eaten cold or reheated in a pan or microwave.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Keywords: baked tempeh, vegan protein, crispy tempeh, healthy tempeh recipe, easy vegan dinner
