Basic Oven Baked Marinated Tempeh Recipes

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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

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

THE BEST TEMPEH MARINADE



The Best Tempeh Marinade image

A truly great marinade should hit all the key notes: sweet, savory, acidic and maybe a little spicy. This marinade accomplishes all of the above with honey, sriracha and a deep bench of spices that boost the flavor of tempeh (or any protein, really!) while coating it in a sticky glaze as it cooks. We included cooking instructions for the grill oven, and air fryer, but let your imagination guide you to the perfectly cooked tempeh of your dreams.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/3 cup honey or agave
2 to 3 tablespoons sriracha
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
8 ounces tempeh

Steps:

  • Combine the honey, sriracha, vinegar, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in an 8-by 8-inch baking pan or large shallow bowl. Whisk together to incorporate.
  • Slice the block of tempeh as desired (such as into cubes, triangles or thin pieces). Arrange on a microwave-safe plate with 1/4 cup of water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
  • Arrange the warm tempeh pieces in a single layer in the marinade. Tilt the pan a few times to make sure the marinade is evenly distributed. Marinate at room temperature for at least 30 minutes, flipping the pieces and tilting the pan every 10 minutes, or cover the pan with plastic and refrigerate overnight.
  • When the tempeh is ready, remove from the pan, reserving the marinade for brushing and dipping, and cook on the grill or in the oven or air fryer as follows:
  • For the grill: Preheat a grill or grill pan for medium heat. Grill the tempeh pieces, brushing with the reserved marinade, until nicely charred, about 5 minutes per side.
  • For the oven: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment and top with the tempeh pieces, spacing them 1/2 inch apart. Bake, brushing with the reserved marinade and flipping halfway through, until slightly charred, about 20 minutes.
  • For the air fryer: Line the basket of a 6-quart air fryer with foil or parchment. Working in batches, arrange the tempeh pieces in a single layer, spacing them slightly apart, and cook at 375 degrees F until nicely charred, about 10 minutes. Remove and immediately brush the pieces with the reserved marinade.
  • Serve immediately or store for meal prep in an airtight container in the refrigerator for up to 1 week.

TEMPEH TRAYBAKE



Tempeh traybake image

Try our tasty tempeh-based traybake for dinner. Tempeh is a nutrient-rich plant protein made from fermented soya beans that's easier to digest

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 50m

Number Of Ingredients 17

200g pack organic unflavoured tempeh, thickly sliced
1 red pepper, deseeded and cut into small chunks
1 red onion, cut into wedges
160g sweet potatoes, cut into wedges
200g baby potatoes, halved
130g whole baby corn
1 courgette (160g), thickly sliced
2 tsp olive or rapeseed oil
1 tsp dried oregano
1⁄2 lemon, juiced
2-3 tbsp thyme leaves
1 tbsp tomato purée
1 tsp smoked paprika
2 tsp balsamic vinegar
2 garlic cloves, finely grated
10g finely chopped dates
2 tsp olive or rapeseed oil

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.
  • Pile the vegetables onto a large baking tray and toss with the oil and oregano. Bake for 10 mins, then add the tempeh along with any remaining marinade, and bake for 30 mins more until the veg is tender. Leave to cool a little, then squeeze over the lemon juice to taste (start with a quarter) and scatter over the fresh thyme.

Nutrition Facts : Calories 503 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 18 grams fiber, Protein 29 grams protein, Sodium 0.1 milligram of sodium

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