Name: Easy Baked Tempeh Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 8-ounce block tempeh; 1 tablespoon low-sodium tamari; 1 tablespoon nutritional yeast

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Introduction

Easy baked tempeh is a delicious and protein-packed plant-based option that’s perfect for adding a crispy, savory bite to any meal. This simple recipe transforms plain tempeh into a flavorful, golden treat with just a few ingredients and minimal prep.

A white bowl is filled with three main layers: on one side, there are golden-brown fried cubed tempeh stacked neatly, showing a crispy and textured surface; next to it there is a portion of fluffy light beige cooked rice with a soft texture; the third section holds a fresh mix of dark green kale and bright purple shredded cabbage, with thin orange carrot strips and sliced white almonds scattered on top, adding color and crunch. The bowl sits on a white marbled surface with a white textured cloth nearby, and extra tempeh cubes lie on a white speckled plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 8-ounce block tempeh
1 tablespoon low-sodium tamari

1 tablespoon nutritional yeast

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½-inch cubes and place them into a small bowl.

Step 2: Drizzle the tamari over the tempeh cubes and stir well to coat. After the tempeh absorbs most of the tamari, sprinkle the nutritional yeast evenly over the cubes and mix again. Add any additional seasonings if you like. Spread the tempeh evenly on the prepared baking sheet.
Step 3: Bake on the top rack of the oven for 25-27 minutes, until the tempeh is golden and crispy, turning halfway through if desired for even crispiness. For an air fryer, cook at 380°F for 12-15 minutes, shaking the basket every 5 minutes to ensure even cooking.

Step 4: Remove from the oven or air fryer and serve warm. Enjoy as a snack, salad topper, or protein addition to your favorite dishes.

Tips & Variations

Try marinating the tempeh in a little maple syrup or smoked paprika along with the tamari for a touch of sweetness and smokiness.
For extra crunch, lightly brush the tempeh cubes with olive oil before baking.

Use gluten-free tamari if you want a gluten-free version.
Add garlic powder, chili flakes, or black pepper for additional spice and flavor.

Storage

Store leftover baked tempeh in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or oven to maintain crispiness, or enjoy cold in salads or sandwiches.

How to Serve

Small square pieces of fried tempeh with a crispy, golden-brown texture are piled on a white speckled plate with a light brown rim. Each piece shows a slightly rough surface with visible soybeans making up the tempeh. The plate sits on a white marbled surface, and the photo is taken closely to show the crunchy details of the tempeh pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked tempeh?

Yes, you can freeze baked tempeh. Place cooled tempeh in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

What can I serve with baked tempeh?

Baked tempeh pairs well with steamed veggies, rice bowls, salads, or inside wraps and sandwiches for a satisfying plant-based meal.