Garlic Herb Marinated Tempeh
on Mar 21, 2022, Updated Aug 15, 2024
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This garlic herb marinated tempeh is perfect for a meatless main dish or adding to sandwiches, wraps and salads.
Tempeh is a delicious source of plant-based protein that can be used in many different ways. You can also try it in these Vegan Tempeh Tacos, Vegan Chicken Salad and Vegan Tempeh Stir Fry.
Why You’ll Love this Recipe
- Easy to make with simple ingredients.
- Minimal prep, ready in 40 minutes.
- Flavourful and satisfying.
- Excellent option for a meatless entree.
- Enjoy as a main or slice and add to sandwiches, wraps, salads and bowls.
- Baked tempeh is high in protein and fiber.
Ingredients
- Tempeh: Look for plain tempeh. I like Lightlife tempeh. We’re going to be adding our own garlic herb marinade so need to purchase marinated or flavoured tempeh. Plain tempeh is beige in colour though you may notice a few black spots on it, this is normal.
- Garlic: I like using fresh garlic here for the most garlic punch but you can use garlic powder if that’s all you have.
- Oil: You’ll need 2 tbsp extra-virgin olive oil. Another oil such as avocado oil would also work.
- Vegan Butter: If this isn’t something you normally have on hand, you can substitute an additional tablespoon of oil.
- Seasonings: You’ll need Italian seasoning, onion powder, salt and pepper.
Step-by-Step Instructions
Step 1: Marinate the tempeh.
In a large shallow container, mix together everything except for the tempeh. Add the tempeh slices and mix to coat the tempeh in the marinade.
Cover the container and place in the fridge for at least one hour up to overnight.
Quick Tip: I like to use a sealable food storage container so it’s easy to flip over back and forth to coat the tempeh in the marinade.
Step 2: Bake the tempeh.
When you’re ready to bake the tempeh, preheat the oven to 425 F. Place the tempeh on a baking tray in a single layer then bake for 25-30 minutes, flipping once halfway through, until the tempeh is golden-brown and crispy around the edges.
Quick Tip: You can bake the tempeh directly on the pan but I prefer to use parchment paper for easy clean up and to prevent sticking.
Expert Tips
- If serving as a main, large triangles or rectangles work well. For a side dish or for salads, you may want to cut into smaller cubes.
- Marinade the tempeh overnight so it’s ready to go when you’re ready to bake.
FAQs
Tempeh has a distinct but tasty, nutty, Earthy flavour. It may be a bit of an acquired taste but I think once you get used to it, it’s delicious!
Tempeh is similar to tofu in that they’re both made from soy beans. The difference is that tempeh is made from whole, fermented soy beans that are pressed into a firm, compacted block and tofu is made from soy milk that is processed into blocks.
In addition, tofu has a mild, neutral taste and smooth texture, whereas tempeh has a nutty, earthy taste and chewy texture.
Both tofu and tempeh are nutritious, high in protein and have similar nutrient profiles, though tempeh is high in fiber and contains gut-friendly prebiotics.
For more information: Guide to Tofu and Tempeh.
Yes, you can make this tempeh recipe in an air fryer. When you’re ready to bake the tempeh, preheat your air fryer to 400 F the bake for tempeh for 10-15 minutes, flipping once halfway through.
Yes, this recipe also works with tofu. Use pressed firm or extra-firm tofu and otherwise, follow the recipe.
Storing
- Cool completely before storing.
- Fridge: Store the baked tempeh for up to 1 week in a sealed container.
- Freeze: Cool completely before storing. Store the baked tempeh for up to 3 months in a freezer bag or freezer-safe container.
- Reheating: Reheat cold tempeh in a pan, the microwave or the oven. You can reheat frozen tempeh from frozen but I’d recommend thawing it first, then reheating in the oven or a pan.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Garlic Herb Marinated Tempeh
Ingredients
- 1 lb tempeh block, cut into triangles or cubes
- 3 garlic cloves, pressed or very finely minced
- 2 tablespoons extra-virgin olive oil, 30 ml
- 1 tablespoon vegan butter, melted (15 g)
- 2 tablespoons balsamic vinegar, 30 ml
- 2 tablespoons dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Marinate the Tempeh: In a large container with a lid, whisk together the pressed garlic, olive oil, butter, balsamic vinegar, and spices. Add in the tempeh pieces and toss to coat. Place the lid on the container and refrigerate for at least one hour but up to overnight.
- Preheat Oven: Preheat oven to 425° F and line a baking sheet with parchment paper.
- Bake the Tempeh: Place the tempeh on a baking sheet in a single layer and transfer it to the oven. Bake for 25-30 minutes, flipping halfway through, until the tempeh is golden and slightly crispy around the edges. Serve immediately.
Did not see the star rating!
Didn’t get a photo – and it all got eaten! Crispy on the outside but softish in the middle. Delicious.
Hi, Did you steam the tempeh before marinating it? Is it ok to do so. To remove any bitterness
I do not but yes, you can if you prefer.
SOOOO tasty! I used the air fryer and it was AWESOME! I may use a little less salt next time but it was DELICIOUS!
Great idea to make it in the air fryer! I’ll have to try that too. Thanks!
Sorry, I had to come back to give you the 5 star rating because it didn’t save under my last post.
Thank you, that is so kind! I’m glad you enjoyed it.
This recipe is really delightful. I paired it with a fruit, cheese and cracker platter and it was so delicious. It really added so much depth to all the other flavors and so healthy. Thanks for this.
Do I need to steam the tempeh before beginning the recipe?
No, you do not.
Surprisingly tasty and easy! We had this with potatoes and roasted brussel sprouts and topped it with a little bit of balsamic glaze. I’m usually feel so/so about tempeh and had never baked it before, but this was really quite nice. I want to try slicing it thinner and putting it in a sandwich.
This recipe was super tasty, and I’ll definitely make again! It’s a bit salty for my liking, but everything else was perfect.