19 Delicious Baked Tempeh Flavorful Recipes

Looking to spice up your weeknight dinners with a protein-packed powerhouse? Tempeh is your new best friend! These 19 baked tempeh recipes are bursting with flavor, from smoky barbecue to zesty lemon herb. Perfect for quick, satisfying meals that will have everyone asking for seconds. Get ready to fall in love with this versatile ingredient—your taste buds are in for a treat!

Orange and Ginger Baked Tempeh

Punch up your plant-based game with this flavor-packed orange ginger tempeh. Perfectly caramelized edges meet zesty citrus notes in this 30-minute wonder that’ll make you forget all about boring tofu. Get ready for your new meal prep obsession that actually tastes incredible reheated.

Ingredients

For the marinade:
– 1/4 cup fresh orange juice
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp orange zest

For baking:
– 8 oz tempeh, sliced into 1/2-inch strips
– 1 tbsp olive oil
– 1 tbsp cornstarch

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together orange juice, soy sauce, maple syrup, ginger, garlic, and orange zest in a medium bowl.
3. Add tempeh strips to the marinade, ensuring each piece is fully coated.
4. Let the tempeh marinate for 15 minutes at room temperature to absorb maximum flavor.
5. Remove tempeh from marinade, reserving the liquid for later use.
6. Pat tempeh dry with paper towels to ensure crispy edges when baked.
7. Toss tempeh strips with olive oil until lightly coated.
8. Sprinkle cornstarch evenly over tempeh, tossing to create a thin coating.
9. Arrange tempeh in a single layer on the prepared baking sheet.
10. Bake at 400°F for 15 minutes until edges begin to brown.
11. Flip each tempeh strip using tongs for even cooking.
12. Pour reserved marinade into a small saucepan and bring to a boil.
13. Simmer marinade for 3 minutes until slightly thickened.
14. Brush half the reduced marinade over the flipped tempeh.
15. Return to oven and bake for 10 more minutes until caramelized.
16. Remove from oven and brush with remaining glaze.

Firm yet tender tempeh develops crispy, sticky edges while staying moist inside. The bold ginger cuts through the sweet citrus glaze beautifully. Serve over coconut rice with steamed broccoli, or chop it up for killer grain bowls and tacos that actually satisfy.

Smoky Maple Glazed Tempeh

Kick your plant-based game up a notch with this smoky maple glazed tempeh. Sear those protein-packed slabs until crispy, then drench them in a sweet-savory glaze that caramelizes beautifully. Get ready for a flavor bomb that’ll make you forget all about meat alternatives.

Ingredients

For the tempeh:
– 8 oz tempeh block, sliced into 1/2-inch thick strips
– 2 tbsp avocado oil
– 1/2 tsp smoked paprika

For the glaze:
– 1/4 cup pure maple syrup
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp liquid smoke
– 2 garlic cloves, minced
– 1/4 tsp black pepper

Instructions

1. Steam the tempeh slices over boiling water for 10 minutes to remove bitterness.
2. Pat the tempeh completely dry with paper towels to ensure proper searing.
3. Heat avocado oil in a large skillet over medium-high heat until shimmering.
4. Arrange tempeh slices in a single layer without crowding the pan.
5. Sear for 3-4 minutes per side until golden brown and crispy-edged.
6. Sprinkle smoked paprika evenly over the tempeh while the first side cooks.
7. Whisk together maple syrup, soy sauce, apple cider vinegar, liquid smoke, minced garlic, and black pepper in a small bowl.
8. Reduce heat to medium and pour the glaze mixture over the tempeh.
9. Simmer for 5-7 minutes, flipping tempeh every 2 minutes to coat evenly.
10. Continue cooking until the glaze thickens and forms sticky bubbles around the edges.
11. Remove from heat when the glaze clings to the tempeh without pooling in the pan.

Really notice how the crispy exterior gives way to that tender, meaty interior that soaks up all the smoky-sweet goodness. The caramelized edges provide the perfect textural contrast to the rich, umami-packed center. Serve it over rice bowls with quick-pickled veggies, or chop it up for next-level tacos that’ll have everyone asking for the recipe.

Herb-Crusted Baked Tempeh

A plant-based protein powerhouse that’s about to become your weeknight hero. Transform humble tempeh into golden, crispy perfection with this herb-crusted bake that delivers maximum flavor with minimal effort.

Ingredients

For the tempeh base:

• 8 oz tempeh block
• 1 tbsp olive oil
• 1/2 tsp salt

For the herb crust:

• 1/4 cup breadcrumbs
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

For binding:

• 2 tbsp Dijon mustard

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the 8 oz tempeh block into 1/2-inch thick rectangles.
3. Brush both sides of each tempeh slice with 1 tbsp olive oil.
4. Sprinkle 1/2 tsp salt evenly over all tempeh pieces.
5. Arrange tempeh slices in a single layer on the prepared baking sheet.
6. Bake for 10 minutes at 375°F to dry the surface.
7. While tempeh bakes, combine 1/4 cup breadcrumbs, 1 tbsp nutritional yeast, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper in a shallow bowl.
8. Remove tempeh from oven after 10 minutes (tip: patting tempeh dry before oiling helps the crust adhere better).
9. Brush the top of each tempeh slice with 2 tbsp Dijon mustard using a pastry brush.
10. Press the mustard-coated side of each tempeh slice firmly into the breadcrumb mixture.
11. Return crusted tempeh to the baking sheet, crust-side up.
12. Bake for 15-18 minutes at 375°F until the crust is golden brown and crispy (tip: rotate the pan halfway through for even browning).
13. Check for doneness by ensuring the edges are crisp and the crust doesn’t give when pressed lightly.
14. Let rest for 3 minutes before serving (tip: this allows the crust to set and prevents crumbling).

Satisfyingly crunchy on the outside while remaining tender within, this herb-crusted tempeh delivers savory, umami-rich flavors that make plant-based eating exciting. Serve these golden slabs over quinoa bowls, stuff into pitas with crisp veggies, or slice them into “fingers” for dipping—they’re versatile enough to star in any meal.

Spicy Sriracha Baked Tempeh

Whip up this fiery vegan protein that’ll make your taste buds dance. Spicy Sriracha Baked Tempeh brings the heat with minimal effort—perfect for busy weeknights. Get ready for crispy edges and tender centers that soak up all that glorious sauce.

Ingredients

For the Tempeh

• 8 oz tempeh, cut into ½-inch cubes
• 1 tbsp olive oil

For the Sauce

• 3 tbsp sriracha
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp minced garlic

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the tempeh into ½-inch cubes for maximum surface area and crispiness.
3. Toss tempeh cubes with 1 tablespoon olive oil until evenly coated.
4. Spread tempeh in a single layer on the prepared baking sheet.
5. Bake for 15 minutes at 400°F until edges start turning golden brown.
6. Whisk together 3 tablespoons sriracha, 2 tablespoons maple syrup, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon minced garlic in a medium bowl.
7. Remove baking sheet from oven using oven mitts—the pan will be hot.
8. Transfer partially baked tempeh directly into the sauce bowl.
9. Gently toss until every piece is thoroughly coated with sauce.
10. Return saucy tempeh to the baking sheet, spreading pieces apart.
11. Bake for another 10 minutes at 400°F until sauce caramelizes and edges crisp up.

Dig into those crispy, caramelized edges that give way to tender, sauce-soaked centers. The sweet heat from maple and sriracha creates an addictive glaze that clings to every nook. Serve it over rice bowls, stuff it into tacos, or pile it high on salads for an instant upgrade.

Lemon-Dill Baked Tempeh

Viral-worthy plant-based protein just dropped. Lemon-Dill Baked Tempeh transforms simple ingredients into a zesty, satisfying main. Get ready for crispy edges and bold Mediterranean flavors in under 30 minutes.

Ingredients

For the Marinade

– 8 oz tempeh, sliced into ½-inch thick strips
– ¼ cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– ½ tsp salt
– ¼ tsp black pepper

For Baking

– Cooking spray

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk together olive oil, lemon juice, dill, garlic, salt, and black pepper in a medium bowl.
3. Add tempeh strips to the marinade, ensuring each piece is fully coated. Let sit for 10 minutes.
4. Arrange marinated tempeh in a single layer on the prepared baking sheet. Lightly spray with cooking spray.
5. Bake at 400°F for 15 minutes. Flip each piece using tongs.
6. Bake for another 10 minutes until golden brown and crispy around the edges.
7. Remove from oven and let rest for 2 minutes before serving.
Just pulled from the oven, this tempeh boasts a firm, meaty texture with delightfully crispy edges. The bright lemon and aromatic dill create a refreshing, herb-forward flavor profile that’s anything but boring. Serve it over quinoa for a complete meal, or chop it into salads for a protein-packed crunch.

Sweet and Savory BBQ Baked Tempeh

Just when you thought BBQ couldn’t get better—this sweet-savory baked tempeh will blow your mind. Grab your sheet pan and transform this protein-packed block into sticky, caramelized perfection. Get ready for the easiest plant-based main that’ll have everyone asking for seconds.

Ingredients

For the tempeh base:
– 1 (8 oz) package tempeh, sliced into ½-inch thick strips
– 1 tbsp olive oil

For the BBQ sauce:
– ½ cup ketchup
– 2 tbsp maple syrup
– 1 tbsp apple cider vinegar
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange tempeh strips in a single layer on the prepared baking sheet.
3. Brush both sides of each tempeh strip evenly with 1 tablespoon olive oil.
4. Bake for 15 minutes at 375°F until the tempeh edges turn golden brown.
5. Whisk together ½ cup ketchup, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon black pepper in a medium bowl.
6. Remove the baking sheet from the oven using oven mitts.
7. Brush each tempeh strip generously with the prepared BBQ sauce on both sides.
8. Return the baking sheet to the oven and bake for another 10 minutes at 375°F.
9. Flip each tempeh strip carefully with tongs to ensure even caramelization.
10. Bake for a final 5 minutes at 375°F until the sauce is bubbly and slightly charred at the edges.
11. Remove from the oven and let rest for 3 minutes before serving.

Glazed to glossy perfection, this tempeh delivers a firm-yet-tender bite with crispy caramelized edges. The sweet maple tang balances beautifully against the smoky paprika and savory soy notes. Serve it piled high on toasted buns with crunchy slaw, or chop it over grain bowls for an instant flavor upgrade.

Garlic and Herb Baked Tempeh

Elevate your plant-based game with this flavor-packed garlic and herb baked tempeh. Transform that humble block into crispy, savory perfection that’ll make even meat-lovers swoon. Get ready for your new favorite protein obsession.

Ingredients

For the Marinade

– 8 oz tempeh block
– 3 tbsp olive oil
– 3 tbsp soy sauce
– 2 tbsp maple syrup
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– ½ tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the 8 oz tempeh block into ½-inch thick slices using a sharp knife.
3. Whisk together 3 tbsp olive oil, 3 tbsp soy sauce, 2 tbsp maple syrup, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp smoked paprika, and ½ tsp black pepper in a medium bowl.
4. Arrange tempeh slices in a single layer in a shallow dish and pour the marinade over them.
5. Marinate for 30 minutes at room temperature, flipping halfway through for even coating.
6. Transfer marinated tempeh to the prepared baking sheet using tongs, reserving excess marinade.
7. Bake at 375°F for 20 minutes until edges begin to crisp.
8. Flip each slice carefully with a spatula and brush with reserved marinade.
9. Bake for another 15 minutes until golden brown and crispy around the edges.
10. Remove from oven and let rest for 5 minutes before serving.

Keep this garlicky masterpiece simple over rice or get creative in grain bowls. That crispy exterior gives way to a surprisingly tender, meaty texture that soaks up all the herbal goodness. Seriously, this tempeh might just upstage everything else on your plate.

Honey Mustard Baked Tempeh

Kick your plant-based game into high gear with this flavor-packed honey mustard baked tempeh. Transform that block of tempeh into crispy, saucy perfection that even meat-lovers will crave. Get ready for your new favorite protein obsession.

Ingredients

For the tempeh base:

– 1 (8 oz) package tempeh
– 1 tbsp olive oil
– ½ tsp salt

For the honey mustard sauce:

– ¼ cup Dijon mustard
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp black pepper

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 place them in a medium bowl.
3. Drizzle the olive oil over the tempeh cubes and toss to coat evenly.
4. Sprinkle the salt over the tempeh and toss again until all pieces are seasoned.
5. Spread the tempeh in a single layer on the prepared baking sheet.
6. Bake for 15 minutes at 375°F until the edges start to turn golden brown.
7. While the tempeh bakes, whisk together the Dijon mustard, honey, apple cider vinegar, smoked paprika, garlic powder, and black pepper in a small bowl until smooth.
8. Remove the baking sheet from the oven and pour the honey mustard sauce over the tempeh.
9. Toss the tempeh gently with a spatula until every piece is coated in sauce.
10. Spread the saucy tempeh back into a single layer on the baking sheet.
11. Return to the oven and bake for another 10-12 minutes at 375°F until the sauce is bubbly and caramelized at the edges.
12. Remove from the oven and let cool for 2 minutes before serving.

Make this your go-to meal prep superstar—the tempeh develops a satisfyingly firm texture with crispy edges that hold up beautifully in salads or grain bowls. That sweet-tangy honey mustard glaze caramelizes into sticky perfection, creating layers of flavor in every bite. Serve it over quinoa with roasted broccoli, or stuff it into wraps with fresh greens for an instant lunch upgrade.

Coconut Curry Baked Tempeh

Nailing that perfect plant-based dinner just got easier. Coconut Curry Baked Tempeh delivers bold flavor with minimal effort—your weeknight hero is here.

Ingredients

For the tempeh:
– 1 (8 oz) block tempeh, cut into 1-inch cubes
– 1 tbsp olive oil
– ¼ tsp salt

For the sauce:
– ½ cup full-fat coconut milk
– 2 tbsp red curry paste
– 1 tbsp maple syrup
– 1 tbsp soy sauce
– 1 tsp lime juice
– 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed tempeh with 1 tbsp olive oil and ¼ tsp salt until evenly coated.
3. Spread the tempeh in a single layer on the baking sheet and bake for 15 minutes.
4. Whisk together ½ cup coconut milk, 2 tbsp red curry paste, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp lime juice, and 1 minced garlic clove in a medium bowl.
5. Remove the tempeh from the oven and pour the sauce over it, stirring gently to coat each piece.
6. Return the baking sheet to the oven and bake for another 10 minutes, or until the sauce is bubbly and slightly thickened.
7. Let the tempeh rest for 5 minutes before serving to allow the sauce to cling better.
8. Garnish with fresh cilantro if desired.

Zesty, creamy, and packed with protein, this tempeh boasts a firm bite and rich coconut-curry glaze. Serve it over jasmine rice for a complete meal, or stuff it into warm tortillas with crunchy slaw for a fun twist.

Teriyaki Baked Tempeh Strips

A plant-powered protein dream that will make your taste buds dance. These sticky-sweet strips deliver serious flavor with minimal effort. Get ready to transform basic tempeh into your new obsession.

Ingredients

For the marinade

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch

For the tempeh

• 8 oz tempeh block
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tempeh block into 1/2-inch thick strips using a sharp knife.
3. Steam the tempeh strips for 10 minutes to remove bitterness—this step is crucial for better flavor absorption.
4. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a medium bowl until the sugar dissolves completely.
5. Transfer half of the marinade to a small saucepan and set aside for the glaze.
6. Add cornstarch to the remaining marinade in the bowl and whisk until no lumps remain.
7. Toss the steamed tempeh strips in the cornstarch-marinade mixture, ensuring each piece is fully coated.
8. Arrange the coated tempeh in a single layer on your prepared baking sheet.
9. Bake for 15 minutes, then flip each strip using tongs for even cooking on both sides.
10. Continue baking for another 10-15 minutes until the edges appear crispy and caramelized.
11. Meanwhile, bring the reserved marinade in the saucepan to a boil over medium heat, then reduce to a simmer for 3 minutes until thickened into a glossy glaze.
12. Brush the hot baked tempeh with the fresh teriyaki glaze immediately after removing from the oven.

Each bite delivers that perfect chewy-yet-tender texture with caramelized edges. Enjoy these glazed strips piled high over rice, stuffed into wraps, or chopped for Buddha bowls. Even meat-lovers will be asking for seconds of this umami-packed wonder.

Balsamic Glazed Baked Tempeh

Vegans and flavor-seekers, gather round. This balsamic glazed baked tempeh transforms humble soy into sticky, savory perfection. Get ready for a plant-based main that actually satisfies.

Ingredients

For the tempeh:
– 1 (8 oz) package tempeh, cut into ½-inch cubes
– 1 tbsp olive oil
– ¼ tsp salt

For the glaze:
– ¼ cup balsamic vinegar
– 2 tbsp maple syrup
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– 1 garlic clove, minced

Instructions

1. Preheat your oven to 375°F.
2. Cut the tempeh into ½-inch cubes for maximum surface area.
3. Toss tempeh cubes with 1 tbsp olive oil and ¼ tsp salt in a medium bowl.
4. Spread tempeh in a single layer on a parchment-lined baking sheet.
5. Bake for 15 minutes at 375°F until lightly golden.
6. Whisk together ¼ cup balsamic vinegar, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp smoked paprika, and 1 minced garlic clove in a small bowl.
7. Remove baking sheet from oven after 15 minutes.
8. Pour glaze mixture over the partially baked tempeh.
9. Toss gently to coat all pieces evenly.
10. Return to oven and bake for another 10 minutes at 375°F.
11. Flip each piece of tempeh with tongs to ensure even glazing.
12. Bake for 5 more minutes until glaze is thick and sticky.
13. Remove from oven when glaze clings to the tempeh without dripping.

What emerges is chewy tempeh with a caramelized, glossy coat that balances sweet and tangy. The sticky glaze creates a slight crispness against the firm texture. Serve it over quinoa for a complete meal or stuff into warm pitas with crunchy slaw.

Mediterranean Baked Tempeh

Y’all need this Mediterranean baked tempeh in your life. Transform that humble block into a flavor-packed main dish that’ll make your taste buds dance. Get ready for the easiest weeknight dinner that feels fancy AF.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tbsp soy sauce
– 2 tsp dried oregano
– 3 garlic cloves, minced
– 1/2 tsp black pepper

For assembly:
– 8 oz tempeh block, sliced into 1/2-inch thick strips
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup kalamata olives, pitted
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Whisk together olive oil, lemon juice, soy sauce, oregano, minced garlic, and black pepper in a medium bowl.
3. Arrange tempeh strips in a single layer in a 9×13 inch baking dish.
4. Pour the marinade evenly over the tempeh strips, making sure each piece gets coated.
5. Let the tempeh marinate for 15 minutes at room temperature—this helps it absorb maximum flavor.
6. Scatter cherry tomatoes, red onion slices, and kalamata olives around the tempeh in the baking dish.
7. Bake uncovered for 25 minutes until the tempeh is golden brown and the vegetables are tender.
8. Check the tempeh at 20 minutes—if it’s browning too quickly, cover loosely with foil.
9. Remove from oven and sprinkle with fresh parsley immediately before serving.
10. Let rest for 5 minutes to allow the flavors to meld together perfectly.

Leftovers taste even better the next day as the Mediterranean flavors deepen overnight. The tempeh develops a satisfying chewy texture while the tomatoes burst with juicy sweetness. Layer it over quinoa for a complete meal or stuff it into warm pita bread with a dollop of tzatziki.

Thai Peanut Baked Tempeh

Haven’t found that perfect vegan protein that actually satisfies? This Thai peanut baked tempeh delivers bold flavor with minimal effort. Get ready for sticky, savory bites that’ll make your taste buds dance.

Ingredients

For the marinade:
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tbsp lime juice
– 1 tsp grated ginger
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes

For assembly:
– 8 oz tempeh, sliced into 1/2-inch strips
– 1 tbsp olive oil
– 2 tbsp chopped peanuts
– 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic powder, and red pepper flakes in a medium bowl until smooth.
3. Add tempeh strips to the marinade, tossing to coat each piece completely.
4. Let marinate for 15 minutes at room temperature—this helps the tempeh absorb maximum flavor.
5. Arrange marinated tempeh in a single layer on the prepared baking sheet.
6. Drizzle olive oil over the tempeh to help with crisping.
7. Bake for 20 minutes at 375°F until edges are golden brown.
8. Flip each piece carefully using tongs for even cooking on both sides.
9. Bake for another 10 minutes until caramelized and slightly crispy.
10. Remove from oven and immediately sprinkle with chopped peanuts and cilantro.

Now you’ve got tender tempeh with that signature sticky-sweet peanut glaze. The crispy edges give way to a meaty texture that holds up beautifully in grain bowls or lettuce wraps. Try it over rice with extra lime wedges for the ultimate weeknight win.

Sesame Ginger Baked Tempeh

Zesty and packed with flavor, this sesame ginger baked tempeh transforms simple ingredients into a protein powerhouse. Get ready for crispy edges and tender centers that soak up every drop of savory-sweet sauce.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp grated fresh ginger
  • 2 minced garlic cloves
• For the tempeh:
  • 8 oz tempeh block
  • 1 tbsp olive oil
• For serving:
  • 1 tbsp toasted sesame seeds
  • 2 sliced green onions

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the 8 oz tempeh block into 1/2-inch cubes for maximum surface area.
3. Whisk together 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp grated ginger, and 2 minced garlic cloves in a medium bowl.
4. Add tempeh cubes to the marinade, stirring gently to coat every piece.
5. Let marinate for 15 minutes at room temperature—this helps the flavors penetrate deeply.
6. Arrange marinated tempeh in a single layer on the prepared baking sheet.
7. Drizzle with 1 tbsp olive oil to promote even browning.
8. Bake at 375°F for 20 minutes until the edges turn golden brown and slightly crisp.
9. Flip each piece carefully using tongs for uniform cooking on both sides.
10. Bake another 10 minutes until the tempeh develops a caramelized crust.
11. Sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions immediately after removing from oven.

Wonderfully crisp on the outside with a chewy, savory interior that bursts with umami richness. Serve it over steamed rice for a complete meal, or stuff into lettuce wraps with shredded carrots for a fresh crunch.

Conclusion

From quick dinners to meal prep heroes, these 19 baked tempeh recipes offer endless flavor possibilities! We hope you find a new favorite—give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup for later. Happy cooking!