Good things come to those who wait.
New Apple products
Roasted vegetables
Harry Potter books
Spring flowers
And now slow-roasted tempeh.
I love tempeh enough that I often eat it raw out of the package. Yes, I’m gross. But if you’re a tempeh hater or newbie, this is for you.
The tempeh is baked in a marinade for about an hour until it soaks up all the flavor. No bitter tempeh here! I’m sure this recipe would work well with pressed firm tofu too.
Ready for baking
The marinade is loosely based off of Evan’s wonderful maple soy tempeh. Highly recommended if you’re looking for a quick tempeh recipe.
I served mine with the caulipots from Appetite for Reduction and carrots.
Slow-Roasted Tempeh
- 4 oz tempeh (1/2 package)
- 2 T apple cider vinegar
- 2 t olive oil
- 1 1/2 T soy sauce
- 1 T maple syrup
- 1/2 t thyme
- 1/2 t chili powder
Preheat oven to 350*.
Cut tempeh diagonally so you have two triangles. Cut each triangle in half so you have four thin triangles.
Mix marinade ingredients together and pour half of it into a small baking dish. Place the tempeh in the dish and pour the rest of the marinade on top.
Cover tightly with foil. Bake for 50 minutes. Take off the foil and bake another 5-10 minutes.
Serves two
Do you like tempeh? What’s your favorite way to prepare it?
Rooooasted veggies…definitely worth the wait! The tempeh sounds good too! I used to just eat it raw, haha, I loved the weird/bitterish taste. Haven’t bought it in a while, though.
Yes I love the weird taste! There’s something strangely addicting about it.
I love tempeh but I don’t buy it nearly often enough. I just bookmarked another tempeh recipe so I’ll definitely pick up some more to make this too!