Easy Baked Tempeh
Submitted by deenell
Bite-sized tempeh baked in a tangy tomato sauce with soy sauce, apple cider vinegar, curry powder, and ginger. A high-protein vegan main that’s beginner-friendly.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minIf you’ve been curious about tempeh but never known where to start, this recipe is your on-ramp.
Bite-sized pieces of tempeh get nestled into a simmered sauce built from tomato sauce, soy sauce, apple cider vinegar, curry powder, and ground ginger.
The sauce thickens on the stovetop first, then everything bakes together until the tempeh soaks up all that tangy, savory flavor.
It’s high in protein, totally plant-based, and pairs well with steamed rice or roasted vegetables.
Kitchen Tips
- Steam the tempeh first for milder flavor. If you find tempeh bitter, steam the pieces for 10 minutes before baking. This mellows the fermented taste and helps the sauce absorb better.
- Use tamari for gluten-free. Swap the soy sauce for tamari if you need to keep it gluten-free. Same umami punch, no wheat.
- Don’t skip the vinegar. Apple cider vinegar brings a brightness that keeps the sauce from tasting flat. It balances the richness of the soy and tomato.
Ingredients
Directions
Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked hulled soybeans with a beneficial mold that binds the beans together.
Other legumes, such as peas and lentils, and also grains, such as rice, wheat, and barley -- alone or in various combinations - are sometimes added.
Because it has a dense, solid consistency, it is often used to replace meat in various dishes and on sandwiches.
Like tofu, it is high in fat and protein.
You will find tempeh in the refrigerated or frozen food sections of your natural food store.
Refrigerated, it lasts a week, and frozen, it lasts indefinately.
Freezing does not change its texture appreciably.
Cut the tempeh into bite-sized pieces and set aside.
Preheat the oven to 350℉ (180℃).
Combine the remaining ingredients in a small saucepan and simmer over low heat until the sauce thickens slightly, about 10 minutes.
Spoon a thin layer of sauce on the bottom of a 2 - quart baking dish .
Add the tempeh pieces and cover with the remaining sauce.
Bake for 20 to 30 minutes.
Comments
If you replace Gluten-Free Tamari for the Soy Sauce, this is a PERFECT Gluten-Free Vegan meal option! I also would take out the tomato and make the curry optional to make it completely ALlergen Free :)