18 Delicious Baked Tempeh Recipes for Every Occasion

Brimming with flavor and versatility, tempeh is the star of the show in these 18 mouthwatering recipes that cater to every occasion. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some wholesome comfort food, our roundup has got you covered. Dive in to discover how this plant-based powerhouse can transform your meals into something truly special.

Spicy Maple Glazed Baked Tempeh

Craving something that’s a rollercoaster of flavors? This Spicy Maple Glazed Baked Tempeh is your ticket to a taste bud adventure, combining the sweetness of maple with a kick of heat that’ll have you coming back for seconds.

Ingredients

• Tempeh – 8 oz
• Maple syrup – ¼ cup
• Sriracha – 1 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tempeh into ½ inch thick slices. Tip: Steaming the tempeh for 10 minutes before baking can soften its texture and help it absorb the marinade better.
3. In a small bowl, whisk together maple syrup, sriracha, soy sauce, and olive oil until well combined.
4. Place the tempeh slices in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let it marinate for at least 15 minutes. Tip: Flipping the tempeh halfway through marinating ensures even flavor distribution.
5. Arrange the marinated tempeh on the prepared baking sheet and bake for 20 minutes, flipping halfway through. Tip: For extra crispiness, broil for the last 2 minutes, but keep an eye on it to prevent burning.

Glazed to perfection, this tempeh boasts a sticky, caramelized exterior with a tender, flavorful inside. Serve it over a bed of greens for a light meal or alongside roasted veggies for a hearty dinner. Either way, it’s a dish that promises to spice up your mealtime routine.

Garlic Parmesan Baked Tempeh

Now, let’s dive into a dish that’s so packed with flavor, it’ll make your taste buds do a happy dance. Garlic Parmesan Baked Tempeh is the hero we didn’t know we needed, combining the nutty goodness of tempeh with the irresistible duo of garlic and Parmesan. It’s simple, it’s delicious, and it’s about to become your new favorite.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. Cut the tempeh into ½-inch thick slices for the perfect bite-sized goodness.
3. Brush both sides of each tempeh slice with olive oil to ensure they get crispy and golden.
4. Sprinkle garlic powder and salt evenly over the tempeh slices for that flavor kick.
5. Place the tempeh slices on a baking sheet lined with parchment paper, avoiding overcrowding.
6. Bake for 15 minutes, then flip each slice to ensure even cooking and crispiness on both sides.
7. Sprinkle grated Parmesan cheese over the tempeh slices after flipping, and bake for another 10 minutes until the cheese is melted and slightly golden.
8. Remove from the oven and let it cool for a couple of minutes before serving to avoid burning your tongue – patience is a virtue!

Zesty and crispy on the outside, tender on the inside, this Garlic Parmesan Baked Tempeh is a flavor explosion. Serve it atop a fresh salad, alongside your favorite veggies, or just grab a fork and dig in straight from the baking sheet – no judgment here!

BBQ Baked Tempeh Strips

Buckle up, flavor seekers! We’re diving fork-first into a dish that’s about to make your taste buds do a happy dance—BBQ Baked Tempeh Strips. This isn’t just food; it’s a crispy, smoky, slightly sweet revelation that’ll have you questioning why you ever settled for boring snacks.

Ingredients

• Tempeh – 8 oz
• BBQ sauce – ½ cup
• Olive oil – 1 tbsp
• Smoked paprika – 1 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice the tempeh into ½-inch strips. Pro tip: A sharp knife makes this step a breeze and keeps your tempeh from crumbling.
3. In a bowl, toss the tempeh strips with olive oil and smoked paprika until evenly coated. This is where the magic starts—don’t skimp on the paprika!
4. Arrange the strips on the prepared baking sheet in a single layer. Crowding leads to steaming, not crisping, so give them space.
5. Bake for 15 minutes, then flip each strip. This ensures they get evenly crispy and golden on both sides.
6. Brush the strips with BBQ sauce and return to the oven for another 10 minutes. The sauce should be sticky and caramelized, not burnt, so keep an eye out.
7. Let cool for a few minutes before serving. They’ll be hot, and patience is a virtue—especially when it comes to not burning your mouth.

Who knew tempeh could be this addictive? These strips are the perfect combo of chewy and crispy, with a smoky sweetness that’s downright irresistible. Try stacking them on a slider bun with a dollop of coleslaw for a next-level sandwich experience.

Crispy Baked Tempeh Nuggets

Look out, chicken nuggets—there’s a new crispy contender in town, and it’s plant-based! These Crispy Baked Tempeh Nuggets are about to rock your snack game with their golden crunch and savory flavor, all without the guilt. Perfect for dipping, dunking, or devouring straight off the tray, they’re a fun twist on a classic favorite.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Breadcrumbs – 1/2 cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tempeh into 1-inch cubes, ensuring they’re all roughly the same size for even cooking.
3. In a bowl, whisk together olive oil, soy sauce, garlic powder, and paprika. Pro tip: Letting the tempeh marinate in this mixture for 10 minutes will deepen the flavors.
4. Toss the tempeh cubes in the breadcrumbs until fully coated. For extra crispiness, press the breadcrumbs gently onto the tempeh.
5. Arrange the coated tempeh on the prepared baking sheet in a single layer, avoiding overcrowding to ensure they crisp up nicely.
6. Bake for 20 minutes, flipping halfway through, until the nuggets are golden brown and crispy. Keep an eye on them after the 15-minute mark to prevent burning.
7. Let the nuggets cool for a couple of minutes before serving—this helps the exterior stay crispy. Serve with your favorite dipping sauce and enjoy the crunch!

These nuggets boast a satisfying crunch on the outside with a tender, flavorful inside. Try serving them over a salad for a protein-packed lunch or alongside some sweet potato fries for the ultimate comfort meal.

Teriyaki Baked Tempeh

Kick your meal prep into high gear with this Teriyaki Baked Tempeh that’s so good, it’ll have you questioning why you ever bothered with meat. Packed with flavor and ridiculously easy to make, it’s the perfect dish for those nights when you want something delicious without the fuss.

Ingredients

• Tempeh – 8 oz
• Soy sauce – ¼ cup
• Maple syrup – 2 tbsp
• Garlic powder – 1 tsp
• Ginger powder – ½ tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice the tempeh into ½ inch thick strips. Tip: Slicing against the grain makes it more tender.
3. In a small bowl, whisk together soy sauce, maple syrup, garlic powder, ginger powder, and water to create the teriyaki marinade.
4. Place 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 soak up all that flavor.
5. Arrange the marinated tempeh on the prepared baking sheet in a single layer. Reserve the leftover marinade.
6. Bake for 20 minutes, then flip each piece and brush with the reserved marinade. Tip: This step ensures a sticky, caramelized exterior.
7. Bake for another 10 minutes or until the tempeh is golden brown and the edges are slightly crispy. Tip: Keep an eye on it to prevent burning.

Just like that, you’ve got a dish that’s chewy on the inside, crispy on the outside, and bursting with sweet and savory teriyaki goodness. Serve it over a bed of steamed rice with a sprinkle of sesame seeds for an extra crunch, or chop it up and toss it into a salad for a protein-packed lunch.

Smoky Paprika Baked Tempeh

Oh, the joys of finding a recipe that’s both ridiculously easy and outrageously flavorful! This smoky paprika baked tempeh is here to save your weeknight dinners with minimal fuss and maximum taste.

Ingredients

• Tempeh – 8 oz
• Smoked paprika – 1 tbsp
• Olive oil – 2 tbsp
• Maple syrup – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice the tempeh into ½-inch thick strips. Tip: Steaming the tempeh for 10 minutes before baking can remove any bitterness.
3. In a small bowl, whisk together the smoked paprika, olive oil, maple syrup, garlic powder, and salt until well combined.
4. Brush both sides of each tempeh strip with the marinade, ensuring they’re fully coated. Tip: Let the tempeh sit in the marinade for 10 minutes for deeper flavor.
5. Arrange the tempeh strips on the prepared baking sheet in a single layer.
6. Bake for 20 minutes, then flip each strip and bake for another 10 minutes until crispy and golden. Tip: Keep an eye on them after flipping to prevent burning.

Every bite of this tempeh is a smoky, slightly sweet, and utterly satisfying experience. Serve it atop a crisp salad, tucked into a sandwich, or just devour straight from the baking sheet—no judgment here.

Lemon Herb Baked Tempeh

Buckle up, flavor seekers! We’re about to dive into a dish that’s as zesty as your aunt’s comments at Thanksgiving—Lemon Herb Baked Tempeh. It’s the perfect blend of tangy, herby, and downright delicious, ready to rock your taste buds in under 30 minutes.

Ingredients

• Tempeh – 8 oz
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and grab a baking sheet—no need to grease it, we’re keeping it light.
2. Slice the tempeh into ½-inch thick strips. Pro tip: slightly steaming the tempeh before baking can soften its texture, making it more palatable for tempeh newbies.
3. In a bowl, whisk together lemon juice, olive oil, garlic powder, dried thyme, and salt. This is your flavor bomb—don’t be shy with it.
4. Toss the tempeh strips in the marinade until they’re fully coated. Let them sit for 5 minutes; patience is a virtue, especially when it leads to more flavor.
5. Arrange the tempeh on the baking sheet in a single layer. Bake for 15 minutes, then flip each piece. Bake for another 10 minutes until golden and slightly crispy at the edges.
6. Serve hot. For an extra zing, drizzle with a little more lemon juice right before serving. It’s like a high-five for your palate.

Perfectly crispy on the outside yet tender inside, this Lemon Herb Baked Tempeh is a game-changer. Try it atop a crisp salad or tucked into a warm pita with all the fixings for a meal that’s anything but basic.

Baked Tempeh with Peanut Sauce

Buckle up, flavor adventurers! Today, we’re diving fork-first into a dish that’s as fun to make as it is to devour—Baked Tempeh with Peanut Sauce. It’s the kind of meal that’ll have you doing a happy dance in your kitchen, guaranteed.

Ingredients

• Tempeh – 8 oz
• Peanut butter – ¼ cup
• Soy sauce – 2 tbsp
• Maple syrup – 1 tbsp
• Lime juice – 1 tbsp
• Garlic powder – ½ tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tempeh into ½-inch cubes and spread them out on the prepared baking sheet.
3. Bake for 20 minutes, flipping halfway through, until golden and slightly crispy.
4. While the tempeh bakes, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic powder, and water in a small bowl until smooth. Tip: If the sauce is too thick, add water one teaspoon at a time until desired consistency.
5. Once the tempeh is done, toss it in the peanut sauce until evenly coated. Tip: Let it sit for a few minutes to soak up all that saucy goodness.
6. Serve immediately or bake for an additional 5 minutes for a caramelized effect. Tip: Keep an eye on it to prevent burning.

Delightfully crispy on the outside, tender on the inside, and smothered in a sauce that’s the perfect balance of sweet, salty, and tangy. Try serving it over a bed of greens or alongside some steamed rice for a meal that’s anything but boring.

Sweet Chili Baked Tempeh

Now, let’s talk about a dish that’s about to rock your taste buds and possibly become your new weeknight hero. Sweet Chili Baked Tempeh is here to save the day with its perfect balance of sweet, spicy, and everything nice.

Ingredients

• Tempeh – 8 oz
• Sweet chili sauce – ½ cup
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on this tempeh.
2. Slice the tempeh into ½ inch thick strips. Pro tip: thinner slices mean more crispy edges, and who doesn’t love that?
3. Whisk together sweet chili sauce, soy sauce, and olive oil in a bowl. This is your tempeh’s ticket to Flavor Town.
4. Arrange tempeh strips in a single layer on a baking sheet. Drizzle the sauce mixture over them, making sure each piece is well-coated. No tempeh left behind!
5. Bake for 20 minutes, then flip each piece. Bake for another 15 minutes until the edges are crispy and the sauce is caramelized. Watch closely to avoid burning – patience is key here.
6. Remove from the oven and let it cool for a couple of minutes. This step is crucial because, let’s be honest, burning your mouth is so last season.

This Sweet Chili Baked Tempeh comes out with a delightful crunch on the outside and a tender, flavorful inside. Try serving it over a bed of fluffy rice or tossing it into a vibrant salad for a meal that’s as fun to eat as it is to make.

Baked Tempeh Tacos

Craving something that’s a riot of flavors and textures, yet won’t have you slaving over the stove? Let’s taco ’bout these Baked Tempeh Tacos that are here to spice up your mealtime without the fuss.

Ingredients

• Tempeh – 8 oz
• Taco seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Corn tortillas – 8
• Avocado – 1, sliced
• Lime – 1, cut into wedges

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on these tacos.
2. Slice the tempeh into thin strips, because nobody likes a chunky taco filling. Tip: A sharp knife is your best friend here for clean cuts.
3. Toss the tempeh strips with olive oil and taco seasoning until they’re dressed to impress. Tip: Use your hands to ensure every nook and cranny gets some love.
4. Spread the tempeh on a baking sheet in a single layer – no overlapping, or they’ll steam instead of getting crispy.
5. Bake for 20 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them after the 15-minute mark to avoid overdoing it.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side, because nobody likes a cold taco.
7. Load each tortilla with the baked tempeh, top with avocado slices, and a squeeze of lime for that zesty kick.

Zesty, crispy, and packed with protein, these tacos are a game-changer. Serve them with a side of salsa or a cold beer, and watch them disappear before your eyes.

Balsamic Glazed Baked Tempeh

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat—balsamic glazed baked tempeh that’ll have your taste buds doing the tango!

Ingredients

• Tempeh – 8 oz
• Balsamic vinegar – ¼ cup
• Maple syrup – 2 tbsp
• Olive oil – 1 tbsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tempeh into ½-inch thick slices. Pro tip: Steaming the tempeh for 10 minutes before baking can help reduce bitterness.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, garlic powder, and salt until well combined.
4. Arrange the tempeh slices on the prepared baking sheet and brush both sides generously with the balsamic mixture. Reserve some glaze for later.
5. Bake for 15 minutes, then flip the tempeh slices and brush with the remaining glaze. Bake for another 15 minutes until the glaze is sticky and the tempeh is golden brown.
6. Let the tempeh cool for a few minutes before serving. This resting time allows the flavors to meld beautifully.

Out of the oven, this tempeh boasts a chewy texture with a sweet and tangy glaze that’s downright addictive. Try serving it over a bed of greens or alongside roasted veggies for a meal that’s as nutritious as it is delicious.

Baked Tempeh with Mango Salsa

Now, let’s talk about a dish that’s about to make your taste buds do a happy dance. This isn’t just any meal; it’s a vibrant, flavor-packed adventure that’s as fun to make as it is to eat. Perfect for those who love a little sweetness with their savory, and a crunch with their chew.

Ingredients

• Tempeh – 8 oz
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your tempeh gets perfectly crispy without burning.
2. Slice the tempeh into ½-inch thick strips. Tip: Slicing against the grain makes it more tender.
3. Toss the tempeh strips with olive oil and salt until evenly coated. This little bath ensures every bite is flavorful.
4. Arrange the tempeh on a baking sheet in a single layer. Crowding leads to steaming, not crisping.
5. Bake for 20 minutes, flipping halfway through. Look for a golden-brown color as your cue for perfection.
6. While the tempeh bakes, combine the diced mango, red onion, cilantro, and lime juice in a bowl. Tip: Letting the salsa sit for 10 minutes melds the flavors beautifully.
7. Serve the baked tempeh hot, topped with the mango salsa. Tip: For an extra crunch, add a sprinkle of crushed peanuts.

Delight in the contrast of the crispy tempeh against the juicy, sweet salsa. This dish is a testament to how simple ingredients can create a symphony of flavors. Try serving it over a bed of quinoa for a hearty, nutritious meal that’s as colorful as it is delicious.

Coconut Curry Baked Tempeh

Venture into the world of bold flavors with this Coconut Curry Baked Tempeh that’s about to make your taste buds do a happy dance. It’s the perfect blend of creamy, spicy, and downright delicious, proving that tempeh can indeed be the life of the party.

Ingredients

• Tempeh – 8 oz
• Coconut milk – 1 cup
• Curry powder – 1 tbsp
• Maple syrup – 1 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tempeh into ½-inch cubes, ensuring they’re uniform for even cooking.
3. In a bowl, whisk together coconut milk, curry powder, maple syrup, and soy sauce until smooth.
4. Add tempeh cubes to the bowl, gently tossing to coat each piece thoroughly. Let marinate for 10 minutes to soak up all that goodness.
5. Transfer tempeh to the prepared baking sheet, drizzling any remaining marinade over the top for extra flavor.
6. Bake for 25 minutes, flipping halfway through, until the tempeh is golden and the edges are slightly crispy.
7. While baking, heat olive oil in a pan over medium heat for a quick sauté of any veggies you’re pairing with the tempeh.

Soak in the glory of this dish’s crispy edges and tender center, a textural dream come true. Serve it over a bed of fluffy rice or tucked into a wrap for a meal that’s as versatile as it is vibrant.

Baked Tempeh and Vegetable Skewers

Yikes, it’s hotter than a jalapeño’s temper out there, and the last thing you want is to be slaving over a stove. Enter these Baked Tempeh and Vegetable Skewers—your ticket to a fuss-free, flavor-packed meal that’ll have you dancing in your kitchen (or at least doing a happy little shuffle).

Ingredients

• Tempeh – 8 oz
• Bell peppers – 2, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Maple syrup – 1 tbsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the tempeh into 1-inch cubes and place them in a bowl. Tip: Steaming the tempeh for 10 minutes before baking can soften its texture and help it absorb marinades better.
3. In a small bowl, whisk together olive oil, soy sauce, maple syrup, and garlic powder to create the marinade.
4. Pour the marinade over the tempeh cubes, ensuring each piece is well-coated. Let it sit for 5 minutes.
5. Thread the marinated tempeh, bell peppers, and zucchini onto skewers, alternating between ingredients.
6. Place the skewers on the prepared baking sheet and bake for 20 minutes, flipping halfway through. Tip: If you like a bit of char, broil for the last 2 minutes.
7. Remove from the oven and let cool for a couple of minutes before serving. Tip: Serve over a bed of quinoa or with a side of peanut sauce for an extra flavor kick.

Marvel at how these skewers strike the perfect balance between smoky, sweet, and savory, with the tempeh offering a satisfying chew. They’re not just a meal; they’re a conversation starter—especially if you serve them with a dramatic flourish and a side of ‘how did you make this?’

Baked Tempeh with Avocado Lime Dressing

Oh, the joys of discovering a dish that’s as fun to make as it is to eat! This baked tempeh with avocado lime dressing is your ticket to a flavor-packed journey that’s both easy and exciting. Perfect for those who love a little zest in their life and on their plate.

Ingredients

• Tempeh – 8 oz
• Avocado – 1
• Lime – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tempeh into ½ inch cubes and toss them with 1 tbsp olive oil, salt, and garlic powder until evenly coated.
3. Spread the tempeh cubes on the prepared baking sheet in a single layer, ensuring they don’t touch for even cooking.
4. Bake for 20 minutes, flipping the cubes halfway through, until they’re golden and crispy on the edges.
5. While the tempeh bakes, mash the avocado in a bowl and squeeze in the juice of half the lime for a creamy, tangy dressing.
6. Drizzle the remaining 1 tbsp olive oil into the avocado mixture and stir until smooth. Tip: If the dressing is too thick, a splash of water can thin it to your desired consistency.
7. Once the tempeh is done, let it cool for a minute before tossing it with the avocado lime dressing. Tip: For an extra kick, zest the remaining lime half over the top before serving.
8. Serve immediately over a bed of greens or as a hearty sandwich filler. Tip: This dish tastes even better the next day, so don’t hesitate to make extra!

Get ready to fall in love with the crispy, nutty tempeh paired with the creamy, zesty dressing. It’s a match made in heaven that’ll have you coming back for seconds, maybe even thirds!

Baked Tempeh Caesar Salad

Daring to dive into the world of salads that actually satisfy? Let’s toss the boring greens and introduce your taste buds to the ‘Baked Tempeh Caesar Salad’—a crunchy, creamy, and utterly irresistible twist on the classic that’ll have you forgetting all about chicken.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Romaine lettuce – 1 head
• Caesar dressing – ¼ cup
• Parmesan cheese – ¼ cup, grated
• Croutons – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tempeh into ½-inch cubes and toss them in a bowl with olive oil, lemon juice, garlic powder, and salt until evenly coated.
3. Spread the tempeh cubes on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping halfway through, until golden and crispy.
4. While the tempeh bakes, chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
5. Once the tempeh is done, let it cool for 5 minutes before adding it to the salad bowl.
6. Drizzle the Caesar dressing over the salad and toss gently to combine.
7. Sprinkle the grated Parmesan cheese and croutons on top for that classic Caesar crunch.

Crunchy tempeh meets creamy dressing in this salad that’s anything but ordinary. Serve it up in a big bowl for family style dining or plate it fancy for your next dinner party—either way, it’s a showstopper.

Baked Tempeh with Roasted Vegetables

Picture this: a dish so hearty and flavorful, it’ll make your taste buds do a happy dance. Baked tempeh with roasted vegetables is not just food; it’s a celebration on a plate, perfect for those who love a good, guilt-free indulgence.

Ingredients

• Tempeh – 8 oz
• Broccoli – 2 cups
• Carrots – 1 cup, sliced
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Maple syrup – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly and gets that perfect crisp.
2. Cut the tempeh into ½ inch cubes. Smaller pieces mean more surface area for that delicious marinade to cling to.
3. In a bowl, whisk together olive oil, soy sauce, maple syrup, garlic powder, and salt. This marinade is the secret to the tempeh’s irresistible flavor.
4. Toss the tempeh cubes in the marinade until fully coated. Let it sit for 10 minutes to soak up all the goodness.
5. Spread the marinated tempeh and vegetables on a baking sheet in a single layer. Crowding the pan leads to steaming, not roasting.
6. Bake for 25 minutes, flipping halfway through. This ensures every side gets perfectly golden and crispy.
7. Remove from the oven and let it cool for 5 minutes. This step is crucial for the flavors to meld together beautifully.

Yield: The tempeh turns out wonderfully crispy on the outside yet tender inside, while the veggies are caramelized to perfection. Serve it over a bed of quinoa or stuff it into a wrap for a delicious twist.

Baked Tempeh Burgers

Ready to revolutionize your burger game with something that’s not just another patty? These Baked Tempeh Burgers are here to shake things up, offering a deliciously quirky twist on the classic that even meat-lovers will side-eye with intrigue.

Ingredients

• Tempeh – 8 oz
• Soy sauce – 2 tbsp
• Maple syrup – 1 tbsp
• Olive oil – 1 tbsp
• Burger buns – 4

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the tempeh into 4 equal patties. Pro tip: Score the tops lightly for better marinade absorption.
3. Whisk together soy sauce and maple syrup in a bowl. Brush both sides of each tempeh patty with this mixture.
4. Heat olive oil in a pan over medium heat. Sear each tempeh patty for 2 minutes per side until golden. This step locks in flavors!
5. Transfer the patties to the prepared baking sheet. Bake for 15 minutes, flipping halfway through, until crispy on the edges.
6. Toast the burger buns lightly for about 2 minutes in the oven during the last few minutes of baking the tempeh.
7. Assemble your burgers with the baked tempeh patties and your favorite toppings. Serve immediately for the best texture.

Zesty and packed with umami, these burgers boast a satisfyingly firm yet tender bite. Try stacking them with avocado and spicy mayo for an extra kick that’ll make your taste buds dance.

Conclusion

Perfect for any meal, these 18 baked tempeh recipes offer a tasty blend of nutrition and flavor. Whether you’re a tempeh newbie or a seasoned pro, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious dishes too. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.