20 Flavorful Baked Tempeh Recipes Delicious

Looking for a protein-packed, flavor-loaded twist to your weeknight dinners? Say hello to baked tempeh—your new kitchen MVP! Whether you’re craving crispy bites, sticky-sweet glazes, or smoky marinades, these 20 irresistible recipes prove that tempeh is anything but boring. Get ready to transform this humble ingredient into mouthwatering meals that’ll have everyone asking for seconds. Let’s bake, savor, and repeat!

Garlic Herb Baked Tempeh

Sometimes, the simplest ingredients can transform into something deeply comforting and flavorful, especially when given a little time and care. Garlic Herb Baked Tempeh is one such dish, where the humble tempeh is elevated with aromatic herbs and the warmth of garlic, creating a meal that feels both nourishing and indulgent.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch thick strips
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (for moisture)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
3. Place the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Tip: Let the tempeh sit for 10 minutes to absorb the flavors.
4. Pour the vegetable broth around the tempeh on the baking sheet to keep it moist during baking.
5. Bake in the preheated oven for 20 minutes, then flip the tempeh strips and bake for another 10-15 minutes until golden and slightly crispy at the edges. Tip: Check at the 10-minute mark to prevent over-browning.
6. Remove from the oven and let it rest for 5 minutes before serving. Tip: This rest period allows the tempeh to firm up slightly, making it easier to handle.

Velvety in texture with a crispy exterior, this Garlic Herb Baked Tempeh is a testament to how a few well-chosen ingredients can create a dish that’s both simple and sublime. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Spicy Maple Glazed Baked Tempeh

Wandering through the flavors of the season, this dish brings a comforting warmth with its sweet and spicy glaze, perfectly coating the hearty tempeh. It’s a simple yet profound way to enjoy plant-based protein, with each bite offering a balance of flavors that linger just right.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch strips
• 2 tbsp maple syrup (pure for best flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sriracha (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together maple syrup, soy sauce, sriracha, olive oil, smoked paprika, and garlic powder until well combined.
3. Arrange tempeh strips on the prepared baking sheet and brush both sides generously with the glaze. Tip: Let the tempeh sit for 5 minutes to absorb the flavors.
4. Bake for 15 minutes, then flip the tempeh and brush with more glaze. Tip: Reserve some glaze for serving if you prefer a saucier dish.
5. Continue baking for another 10-15 minutes, until the tempeh is golden and the edges are slightly crispy. Tip: Watch closely in the last 5 minutes to prevent burning.

Letting the tempeh cool slightly allows the glaze to set, creating a sticky, caramelized exterior with a tender inside. Serve it over a bed of greens for a light meal or alongside roasted vegetables for a hearty dinner.

Lemon Pepper Baked Tempeh

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. Lemon Pepper Baked Tempeh is one of those dishes that feels both nourishing and comforting, a simple yet flavorful way to enjoy plant-based protein.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp lemon zest (adds a bright, citrusy note)
• 1 tsp black pepper, freshly ground (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp garlic powder (for a subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, and garlic powder to create the marinade.
3. Place the tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let it sit for 10 minutes to absorb the flavors.
4. Arrange the marinated tempeh strips on the prepared baking sheet in a single layer, leaving space between each piece for even cooking.
5. Bake in the preheated oven for 20 minutes, then flip each strip carefully to ensure both sides get crispy and golden.
6. Continue baking for another 10-15 minutes, or until the tempeh is golden brown and slightly crispy around the edges.

Vibrant and tangy, this Lemon Pepper Baked Tempeh offers a delightful contrast of textures—crispy on the outside, yet tender inside. Serve it atop a bed of greens for a light lunch, or alongside roasted vegetables for a hearty dinner.

Teriyaki Baked Tempeh

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that marries simplicity with rich flavors. Teriyaki baked tempeh, with its savory-sweet glaze and satisfying texture, is just that kind of meal—a humble ingredient transformed into something special.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for even cooking)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup (adjust to taste)
• 1 tbsp rice vinegar (adds a subtle tang)
• 1 tsp grated ginger (fresh is best)
• 1 clove garlic, minced (for depth of flavor)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp sesame seeds (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, ginger, and garlic until well combined.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the teriyaki mixture. Tip: Let the tempeh marinate for 10 minutes before baking for deeper flavor.
4. Bake for 20 minutes, then flip the tempeh strips and brush with more sauce. Tip: Reserve some sauce for serving to enhance the flavor.
5. Continue baking for another 15-20 minutes, or until the tempeh is golden brown and the edges are slightly crispy. Tip: Keep an eye on the tempeh during the last few minutes to prevent burning.
6. Remove from the oven and sprinkle with sesame seeds before serving.

Velvety and rich, the teriyaki baked tempeh offers a delightful contrast between its crispy edges and tender center. Serve it over a bed of steamed rice with a drizzle of the reserved sauce, or slice it into strips for a hearty addition to salads and grain bowls.

BBQ Baked Tempeh Strips

Lately, I’ve found myself drawn to the simplicity and depth of flavors that plant-based cooking offers, especially when it comes to reinventing classic comfort foods. BBQ baked tempeh strips have become a staple in my kitchen, offering a smoky, satisfying bite that’s surprisingly easy to achieve.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 1/4 cup BBQ sauce (choose a smoky flavor for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp smoked paprika (adjust to taste)
• 1/4 tsp garlic powder (for a subtle kick)
• 1/4 tsp salt (to enhance flavors)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the BBQ sauce, olive oil, smoked paprika, garlic powder, and salt until well combined.
3. Place the tempeh strips in a single layer on the prepared baking sheet. Brush each strip generously with the BBQ sauce mixture, ensuring all sides are coated for maximum flavor.
4. Bake in the preheated oven for 20 minutes, then carefully flip each strip and brush with more sauce. Continue baking for another 10-15 minutes, or until the tempeh is crispy around the edges and the sauce has caramelized.
5. Remove from the oven and let cool for a few minutes before serving. This resting time allows the flavors to meld and the tempeh to firm up slightly.

Gently crispy on the outside yet tender within, these BBQ baked tempeh strips carry a bold, smoky sweetness that pairs wonderfully with a crisp salad or tucked into a soft bun for a hearty sandwich. The caramelized edges offer a delightful contrast to the tempeh’s natural nuttiness, making each bite a complex dance of textures and tastes.

Coconut Curry Baked Tempeh

Lately, I’ve found myself drawn to the comforting embrace of coconut curry baked tempeh, a dish that marries the earthy depth of tempeh with the creamy, spicy warmth of coconut curry. It’s a simple yet profound pleasure, especially on days when the world feels a bit too much.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch thick strips (for better absorption of flavors)
• 1 cup coconut milk (full-fat for richness, or light for a milder taste)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp maple syrup (or agave for a vegan option)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (for depth)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking.
2. In a medium bowl, whisk together coconut milk, red curry paste, maple syrup, soy sauce, lime juice, olive oil, garlic powder, and salt until well combined.
3. Arrange the tempeh strips in the prepared baking dish in a single layer, ensuring they don’t overlap for even cooking.
4. Pour the coconut curry mixture over the tempeh, gently turning the strips to coat them thoroughly. Let marinate for 10 minutes to absorb the flavors.
5. Bake in the preheated oven for 25 minutes, then flip the tempeh strips and bake for an additional 10 minutes, or until the sauce is bubbly and the tempeh is golden brown.
6. Remove from the oven and let sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Finally, the tempeh emerges from the oven with a tender interior and a slightly crispy edge, bathed in a sauce that’s both rich and vibrant. Serve it over a bed of steamed jasmine rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Smoky Paprika Baked Tempeh

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that’s both nourishing and full of flavor. Today, let’s embrace the simplicity and richness of smoky paprika baked tempeh, a dish that promises warmth with every bite.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 2 tbsp olive oil, or any neutral oil (to coat the tempeh)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp black pepper (for a slight kick)
• 1 tbsp maple syrup (adds a hint of sweetness)
• 1 tbsp soy sauce, or tamari for gluten-free (for umami depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, black pepper, maple syrup, and soy sauce until well combined.
3. Add the tempeh strips to the bowl, gently tossing them in the marinade until each piece is evenly coated. Let them sit for 10 minutes to absorb the flavors.
4. Arrange the marinated tempeh strips on a parchment-lined baking sheet in a single layer, ensuring they don’t overlap for even baking.
5. Bake in the preheated oven for 20 minutes, then flip each strip and bake for an additional 10 minutes, or until the edges are crispy and the tempeh is golden brown.
6. Tip: For extra crispiness, broil the tempeh for the last 2-3 minutes, watching closely to prevent burning.
7. Tip: If the tempeh sticks to the pan, let it cool for a minute before gently lifting it with a spatula.
8. Tip: Serve immediately for the best texture, but it’s also delicious at room temperature in salads or wraps.

How the tempeh emerges from the oven with a crispy exterior and a tender, flavorful interior is nothing short of magical. Pair it with a creamy avocado slice or tuck it into a warm pita for a meal that feels both indulgent and wholesome.

Sesame Ginger Baked Tempeh

Sometimes, the simplest ingredients come together to create something unexpectedly profound. This sesame ginger baked tempeh is a testament to that, blending earthy tempeh with the warm, aromatic flavors of sesame and ginger for a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch strips (for even baking)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger in a pinch)
• 1 clove garlic, minced (about 1 tsp)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, grated ginger, and minced garlic until well combined.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Tip: Let the tempeh sit for 10 minutes to absorb the flavors if time allows.
4. Sprinkle the sesame seeds evenly over the tempeh, pressing lightly to adhere.
5. Bake for 20 minutes, then flip each piece and bake for an additional 10 minutes, or until the tempeh is golden brown and slightly crispy at the edges.
6. Remove from the oven and let cool for a few minutes before serving. Tip: The tempeh will firm up slightly as it cools, making it easier to handle.

Here, the tempeh emerges with a delightful chewiness, its edges crisped to perfection, while the marinade caramelizes into a sticky, flavorful glaze. Try serving it over a bed of steamed greens or alongside a vibrant grain salad for a meal that feels both wholesome and indulgent.

Cajun Spiced Baked Tempeh

Just as the evening settles in, there’s something deeply comforting about preparing a meal that’s both nourishing and vibrant with flavor. This Cajun Spiced Baked Tempeh is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for better absorption of flavors)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika (for depth)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, Cajun seasoning, maple syrup, soy sauce, smoked paprika, garlic powder, and onion powder until well combined.
3. Place the tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Let it marinate for at least 10 minutes, flipping halfway through for maximum flavor.
4. Arrange the marinated tempeh strips on the prepared baking sheet in a single layer, reserving any leftover marinade.
5. Bake in the preheated oven for 20 minutes, then flip each strip and brush with the reserved marinade. Continue baking for another 10-15 minutes, or until the tempeh is golden and slightly crispy at the edges.
6. Remove from the oven and let it cool for a few minutes before serving. This allows the tempeh to firm up slightly, enhancing its texture.

Creating this dish, the tempeh emerges with a satisfying chew and a crust that’s packed with the smoky, spicy notes of Cajun seasoning. Consider serving it atop a crisp salad or alongside roasted vegetables for a meal that’s as colorful as it is comforting.

Pesto Baked Tempeh Cubes

How often do we find ourselves craving something both nourishing and deeply flavorful, a dish that feels like a hug in every bite? Today, let’s explore the simplicity and richness of pesto baked tempeh cubes, a recipe that marries the earthy tones of tempeh with the vibrant freshness of homemade pesto.

Ingredients

• 8 oz tempeh, cut into 1-inch cubes (for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup basil pesto (store-bought or homemade, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a mixing bowl, gently toss the tempeh cubes with olive oil, salt, and black pepper until evenly coated. Tip: Letting the tempeh sit for 5 minutes allows it to absorb the flavors better.
3. Spread the tempeh cubes in a single layer on a baking sheet lined with parchment paper. Tip: Avoid overcrowding to ensure each cube gets crispy.
4. Bake in the preheated oven for 20 minutes, then flip each cube carefully for even browning.
5. After flipping, spread the pesto evenly over the tempeh cubes. Tip: Use the back of a spoon for an even layer without breaking the cubes.
6. Return to the oven and bake for another 10 minutes, or until the pesto is slightly bubbly and the tempeh edges are golden.

These pesto baked tempeh cubes emerge from the oven with a delightful contrast of textures—crispy on the outside, yet tender within. The pesto adds a herby brightness that elevates the tempeh’s nuttiness. Try serving them over a bed of quinoa or tossing them into a fresh salad for a meal that’s as satisfying as it is wholesome.

Honey Mustard Baked Tempeh

Remembering the quiet evenings when the kitchen becomes a sanctuary, this dish brings a comforting warmth to the table. Honey Mustard Baked Tempeh is a humble yet flavorful journey, blending the earthy tones of tempeh with the sweet and tangy embrace of honey mustard.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 tbsp honey (adjust to taste)
• 2 tbsp Dijon mustard (for a sharper taste, use whole grain)
• 1 tbsp apple cider vinegar (adds brightness)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Tip: Taste the marinade and adjust sweetness or tanginess to your liking.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the honey mustard mixture. Tip: Let the tempeh marinate for 10 minutes before baking for deeper flavor.
4. Bake in the preheated oven for 20 minutes, then flip the tempeh strips and bake for another 10-15 minutes until golden and slightly crispy around the edges. Tip: Keep an eye on the tempeh during the last few minutes to prevent over-browning.

Just out of the oven, the tempeh boasts a delightful contrast between its crispy edges and tender center, with the honey mustard glaze caramelizing into a sticky, flavorful coating. Serve it atop a bed of greens for a light lunch or alongside roasted vegetables for a hearty dinner.

Buffalo Style Baked Tempeh

Lately, I’ve found myself craving the bold, tangy flavors of buffalo sauce, but in a form that’s a bit kinder to my weeknight routine. This Buffalo Style Baked Tempeh is my answer—a dish that marries the hearty texture of tempeh with the fiery kick of buffalo sauce, all while keeping things simple and baked.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for a meatier texture)
• 1/4 cup hot sauce (like Frank’s RedHot, for authenticity)
• 2 tbsp melted vegan butter (or any neutral oil, for richness)
• 1 tbsp apple cider vinegar (adds a slight tang)
• 1/2 tsp garlic powder (for depth)
• 1/2 tsp smoked paprika (adjust to taste, for a subtle smokiness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the tempeh strips on the prepared baking sheet, ensuring they’re not touching to allow for even cooking.
3. In a small bowl, whisk together the hot sauce, melted vegan butter, apple cider vinegar, garlic powder, and smoked paprika until well combined.
4. Brush both sides of each tempeh strip generously with the buffalo sauce mixture, reserving any leftover sauce for later.
5. Bake for 15 minutes, then flip each strip and brush with more sauce. Continue baking for another 10-15 minutes, until the tempeh is crispy around the edges.
6. Remove from the oven and let cool for a few minutes before serving. This rest period allows the tempeh to absorb any remaining sauce and firm up slightly.

What emerges from the oven is a dish with a satisfyingly chewy texture, enveloped in a sauce that’s both spicy and slightly sweet. Serve it atop a crisp salad for contrast, or alongside cool, creamy coleslaw to balance the heat.

Thai Peanut Baked Tempeh

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that wraps you in its aromatic embrace, much like this Thai Peanut Baked Tempeh. It’s a humble yet vibrant dish that marries the nutty depth of tempeh with the rich, creamy allure of peanut sauce, creating a melody of flavors that’s both grounding and exhilarating.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for better sauce absorption)
• 1/4 cup creamy peanut butter (natural, unsweetened preferred)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 1 tsp garlic powder (or 2 cloves minced garlic for more punch)
• 1/2 tsp ground ginger (or 1 tsp freshly grated)
• 1/4 tsp cayenne pepper (adjust to heat tolerance)
• 1/4 cup water (to thin the sauce as needed)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic powder, ginger, and cayenne pepper until smooth. Gradually add water until the sauce reaches a pourable consistency.
3. Add tempeh strips to the bowl, gently tossing to ensure each piece is thoroughly coated with the sauce. Let marinate for 10 minutes, allowing the flavors to meld.
4. Arrange the tempeh strips on the prepared baking sheet in a single layer, reserving any excess sauce.
5. Bake for 20 minutes, then flip each strip and brush with the reserved sauce. Continue baking for another 10-15 minutes, until the tempeh is golden and the edges are slightly crispy.
6. Tip: For an extra crunch, broil the tempeh for the last 2-3 minutes, watching closely to prevent burning.
7. Tip: If the sauce thickens too much while baking, thin it with a teaspoon of water before brushing it on the tempeh.
8. Tip: Serve over a bed of steamed jasmine rice or quinoa to soak up the delicious sauce.

The texture of the tempeh transforms into something wonderfully chewy yet tender, with the peanut sauce caramelizing into a sticky, flavorful glaze. Try tucking these strips into lettuce wraps with shredded carrots and cucumbers for a refreshing contrast, or simply enjoy them straight off the baking sheet for a satisfying snack.

Rosemary Garlic Baked Tempeh

Lately, I’ve found myself drawn to the simplicity and depth of flavors that plant-based cooking offers, especially when it involves transforming humble ingredients into something unexpectedly delightful. This rosemary garlic baked tempeh is a testament to that, a dish that marries the earthy tones of tempeh with the aromatic punch of rosemary and garlic, creating a comforting yet sophisticated meal.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for better absorption of flavors)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp maple syrup (for a hint of sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, soy sauce, maple syrup, minced garlic, rosemary, and black pepper until well combined.
3. Place the tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let it marinate for at least 10 minutes, flipping halfway through for even flavor distribution.
4. Arrange the marinated tempeh strips on the prepared baking sheet in a single layer, reserving any leftover marinade.
5. Bake in the preheated oven for 20 minutes, then flip the tempeh strips and brush with the reserved marinade. Continue baking for another 10-15 minutes, or until the tempeh is golden brown and slightly crispy around the edges.
6. Remove from the oven and let it cool for a few minutes before serving to allow the flavors to settle.

You’ll notice the tempeh develops a satisfyingly chewy texture with crispy edges, infused with the robust flavors of garlic and rosemary. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete meal that’s as nourishing as it is flavorful.

Orange Glazed Baked Tempeh

Evenings like these call for something comforting yet vibrant, a dish that marries the earthy depth of tempeh with the sweet, tangy embrace of orange glaze. It’s a simple pleasure, really, one that transforms humble ingredients into a meal that feels both nourishing and indulgent.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 1/4 cup orange juice, freshly squeezed preferred (for brighter flavor)
• 2 tbsp maple syrup (or honey, for a non-vegan option)
• 1 tbsp soy sauce (or tamari, for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced (adjust to taste)
• 1/2 tsp ginger, grated (fresh brings more zing)
• 1/4 tsp red pepper flakes (optional, for a subtle heat)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the orange juice, maple syrup, soy sauce, olive oil, minced garlic, grated ginger, and red pepper flakes until well combined. This is your glaze.
3. Arrange the tempeh strips on the prepared baking sheet in a single layer, ensuring they don’t overlap for even glaze coverage.
4. Brush half of the glaze over the tempeh strips, making sure each piece is generously coated. Reserve the remaining glaze for later.
5. Bake in the preheated oven for 15 minutes, then remove the baking sheet. Flip each tempeh strip carefully to ensure even cooking.
6. Brush the reserved glaze over the other side of the tempeh strips, then return to the oven for another 15 minutes, or until the tempeh is golden and the glaze is sticky.
7. Remove from the oven and let the tempeh sit for a couple of minutes; this allows the glaze to set slightly, making the tempeh easier to handle.

Rich in flavor with a delightful contrast between the crispy edges and the tender interior, this orange glazed baked tempeh is a testament to the magic of simple ingredients. Serve it over a bed of fluffy quinoa or alongside steamed greens for a meal that’s as balanced as it is satisfying.

Chili Lime Baked Tempeh

Venturing into the realm of plant-based proteins, this dish marries the earthy tones of tempeh with the vibrant zest of chili and lime, creating a symphony of flavors that dance on the palate. It’s a humble yet bold choice for those seeking nourishment without compromise.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder (for depth)
• 1/4 tsp salt (to enhance flavors)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, garlic powder, and salt until well combined. Tip: Taste the marinade and adjust the seasoning if needed before adding the tempeh.
3. Place the tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Let it sit for 10 minutes to absorb the flavors. Tip: For deeper flavor, marinate for up to 30 minutes.
4. Arrange the marinated tempeh strips on the prepared baking sheet in a single layer, reserving any leftover marinade.
5. Bake for 20 minutes, then flip the tempeh strips and brush with the reserved marinade. Continue baking for another 10-15 minutes, or until the tempeh is golden brown and slightly crispy at the edges. Tip: Keep an eye on the tempeh during the last few minutes to prevent burning.

Resulting in a dish that’s irresistibly crispy on the outside yet tender within, the chili lime baked tempeh offers a delightful contrast of textures. Serve it atop a vibrant salad, tucked into tacos, or simply enjoyed as is for a protein-packed snack.

Curry Powder Baked Tempeh

Floating through the kitchen on a quiet afternoon, the aroma of spices begins to weave its story, promising a dish that’s both grounding and gently spiced. This curry powder baked tempeh is a humble yet flavorful journey, inviting you to slow down and savor each step.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for better absorption of flavors)
• 2 tbsp olive oil, or any neutral oil (to coat the tempeh evenly)
• 1 tbsp curry powder (adjust to taste for more or less spice)
• 1/2 tsp salt (enhances the tempeh’s natural nuttiness)
• 1/4 tsp black pepper (adds a subtle heat)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for even baking.
2. In a small bowl, whisk together the olive oil, curry powder, salt, and black pepper until well combined.
3. Place the tempeh strips in a large bowl and pour the spice mixture over them. Gently toss to ensure each piece is evenly coated. Tip: Let the tempeh marinate for 10 minutes for deeper flavor.
4. Arrange the tempeh strips on a baking sheet lined with parchment paper, ensuring they’re not touching. Tip: This helps them crisp up evenly.
5. Bake for 20 minutes, then flip each strip and bake for another 10-15 minutes until golden and slightly crispy at the edges. Tip: Watch closely after flipping to prevent burning.

Zesty and warmly spiced, this baked tempeh offers a satisfying chew with a crispy edge, perfect atop a vibrant salad or tucked into a wrap with crisp vegetables. The curry powder lends a golden hue and a depth of flavor that makes each bite a little discovery.

Balsamic Glazed Baked Tempeh

Nestled in the quiet of the kitchen, the balsamic glazed baked tempeh emerges as a humble yet profound dish, its rich flavors a testament to the beauty of simple ingredients coming together. This recipe, with its deep, caramelized glaze and tender texture, invites a moment of pause, a chance to savor the process as much as the result.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for even cooking)
• 1/4 cup balsamic vinegar (a good quality one makes a difference)
• 2 tbsp maple syrup (or honey for non-vegan option)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced (fresh is best)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the balsamic vinegar, maple syrup, soy sauce, olive oil, minced garlic, and black pepper until well combined.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the balsamic mixture, reserving some for later.
4. Bake in the preheated oven for 10 minutes, then flip the tempeh strips and brush with the remaining glaze.
5. Continue baking for another 10-15 minutes, or until the tempeh is golden brown and the glaze has caramelized.
6. Let the tempeh rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lightly caramelized and deeply flavorful, this balsamic glazed tempeh offers a delightful contrast of textures—crisp edges giving way to a tender interior. Serve it atop a bed of greens for a refreshing meal or alongside roasted vegetables for a heartier dish, letting its rich glaze tie the plate together.

Tandoori Spiced Baked Tempeh

Today, as the light fades softly outside, I find myself drawn to the warmth of the kitchen, where the aromatic promise of Tandoori Spiced Baked Tempeh awaits. It’s a dish that marries the earthy depth of tempeh with the vibrant, smoky notes of tandoori spices, creating a comforting yet adventurous meal.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick pieces (for even cooking)
• 1/4 cup plain yogurt (or dairy-free alternative for vegan option)
• 2 tbsp tandoori spice blend (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp garlic, minced (about 1 clove)
• 1 tsp ginger, minced (adds a warm, spicy note)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the yogurt, tandoori spice blend, olive oil, lemon juice, garlic, ginger, and salt until smooth. Tip: Let the marinade sit for 5 minutes to allow the flavors to meld.
3. Add the tempeh slices to the bowl, gently turning to coat each piece evenly with the marinade. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.
4. Arrange the marinated tempeh on the prepared baking sheet in a single layer, ensuring space between each piece for even cooking.
5. Bake for 20-25 minutes, flipping halfway through, until the tempeh is golden and slightly crispy at the edges. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Remove from the oven and let it rest for 5 minutes before serving. Tip: This rest period allows the tempeh to firm up slightly, making it easier to handle.

Out of the oven, the tempeh emerges with a beautifully charred exterior and a tender, flavorful interior. Serve it atop a bed of fluffy basmati rice or tucked into a warm pita with crisp vegetables for a meal that’s both nourishing and deeply satisfying.

Miso Glazed Baked Tempeh

Wandering through the flavors of the day, I found myself drawn to the humble yet profound miso glazed baked tempeh, a dish that whispers the secrets of umami and comfort in every bite.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for even cooking)
• 2 tbsp white miso paste (or red for a deeper flavor)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1 tbsp rice vinegar (or apple cider vinegar for a slight tang)
• 1 tbsp water (to thin the glaze)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp garlic powder (for a subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, water, and garlic powder until smooth. Tip: If the glaze is too thick, add a teaspoon more water at a time until desired consistency.
3. Brush both sides of the tempeh strips with olive oil and place them on the prepared baking sheet. Tip: Lightly scoring the tempeh can help the glaze penetrate deeper.
4. Generously brush the miso glaze over the tempeh strips, ensuring each piece is well coated.
5. Bake in the preheated oven for 20 minutes, then flip the tempeh and brush with more glaze. Bake for another 10-15 minutes until the tempeh is golden and the edges are slightly crispy. Tip: Keep an eye on the tempeh during the last few minutes to prevent burning.

After baking, the tempeh emerges with a caramelized crust that gives way to a tender, flavorful interior. A perfect balance of sweet and savory, it pairs beautifully over a bed of steamed greens or nestled in a grain bowl for a nourishing meal.

Conclusion

With so many delicious ways to enjoy baked tempeh, this roundup is your go-to for easy, protein-packed meals! Whether you’re a tempeh newbie or a longtime fan, there’s a recipe here to love. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this tasty inspiration on Pinterest for fellow home cooks to enjoy. Happy baking!