Description
For this baked tempeh recipe you will only need 4 ingredients and 30 minutes! A perfect vegan & gluten-free plant protein to serve with so many other recipes! A staple recipe that you will want to make over and over again.
Ingredients
For the smoky version:
- 7 oz (200 gr) (soy-based) tempeh
- 1 teaspoon mild mustard
- 2 tablespoons low-sodium tamari (or liquid aminos or soy sauce)
- 1 tablespoon smoked paprika powder
For the crispy version:
- 7 oz (200 gr) block (soy-based) tempeh
- 1 teaspoon mild mustard
- 2 tablespoons low-sodium tamari (or liquid aminos or soy sauce)
- 1 tablespoon nutritional yeast
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper. You can also use a silicone mat.
Cut the tempeh into medium size cubes. Don’t cut the tempeh into too small cubes as they will burn more easily.
Place the cubes into a mixing bowl.
Add the tamari and mustard to the tempeh, stir to combine until the tempeh has absorbed most of the tamari and mustard.
Add the nutritional yeast and/or smoked paprika powder and mix again.
Spread the tempeh out across the baking sheet, then bake in the oven for 20-30 minutes, until golden brown with crispy edges.
If you would like to bake the tempeh in the air fryer:
Add the tempeh to the basket and bake at 375°F for about 10-15 minutes. Toss halfway by shaking the basket.
Remove the tempeh from the oven or air fryer and serve warm.
Notes
Warm this baked tempeh is delicious, but any leftovers will keep in the fridge for up to 3-4 days.