Best 2 Oven Baked Tempeh Recipes

Tempeh is a plant-based protein made from fermented soybeans. It has a chewy texture and a nutty flavor, making it a great alternative to meat. Oven-baked tempeh is a delicious and easy way to cook this versatile ingredient. With just a few simple steps, you can create a crispy, flavorful tempeh dish that can be used in a variety of recipes. Whether you're a vegetarian or vegan, or simply looking for a healthy and delicious meal, oven-baked tempeh is a great option that is packed with protein and nutrients.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC OVEN-BAKED MARINATED TEMPEH

Basic Oven-Baked Marinated Tempeh image

Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

Provided by Crescent Dragonwagon

Categories Soy Bake Vegan

Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole

Number Of Ingredients 6

Ingredients

2 tablespoons tamari or shoyu soy sauce
1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine - whatever you have on hand or goes with the flavors of whatever your end-use recipe is)
1 teaspoon Pickapeppa (optional but good) (see tip, below)
Any combination of the seasonings (see note; optional)
1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
Cooking spray

Steps:

1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
Seasoning Tempeh
The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
Try any one to three of the following additions:
• 1 to 3 cloves garlic, pressed
• 1 to 2 teaspoons peeled grated ginger
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons honey
• 1 teaspoon ground coriander
• 1 to 2 teaspoons toasted sesame oil
• 1/2 to 1 teaspoon Tabasco or other hot sauce
• 1 tablespoon ketchup or tomato paste

OVEN BAKED TEMPEH

Oven Baked Tempeh image

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ teaspoons olive oil
⅛ teaspoon crushed red pepper flakes
1 leek, sliced
⅓ cup shallots, chopped
½ cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
½ cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g

Tips:

Choose the right tempeh: Look for tempeh that is firm and has a slightly nutty flavor. Avoid tempeh that is too soft or mushy.
Press the tempeh: Pressing the tempeh helps to remove excess moisture and makes it more flavorful. To press the tempeh, place it between two plates and weigh it down with something heavy, such as a can of beans or a heavy skillet.
Marinate the tempeh: Marinating the tempeh helps to add flavor and moisture. You can use a variety of marinades, such as a simple mixture of soy sauce, rice vinegar, and sesame oil, or a more complex marinade that includes herbs, spices, and other seasonings.
Cook the tempeh properly: Tempeh can be cooked in a variety of ways, including baking, grilling, and frying. Be sure to cook the tempeh until it is heated through and slightly browned.
Serve the tempeh with your favorite sides: Tempeh is a versatile ingredient that can be served with a variety of sides, such as rice, vegetables, or salad.

Conclusion:

Tempeh is a delicious and nutritious plant-based protein that can be used in a variety of dishes. By following these tips, you can cook tempeh that is flavorful, moist, and perfectly cooked. So next time you're looking for a healthy and delicious protein option, give tempeh a try.