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A triangle of golden brown garlic herbed marinated baked tempeh on a baking tray.

Garlic Herb Marinated Tempeh

  • Author: Deryn Macey
  • Prep Time: 10 min
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


This perfectly seasoned garlic herb baked tempeh is perfect for a meatless main or addition to sandwiches and salads.


  • 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


  1. 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. 
  2. Preheat Oven: Preheat oven to 425° F and line a baking sheet with parchment paper.
  3. 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.


Leftover tempeh can be stored in the fridge for up to 1 week or frozen for up to 3 months. It can be eaten cold or reheated in a pan, the microwave or the oven until heated through.


  • Serving Size: 1/4 of recipe
  • Calories: 210
  • Sodium: 43 mg
  • Fat: 7 g
  • Carbohydrates: 15 g
  • Fiber: 9 g
  • Protein: 22 g

Keywords: baked marinated tempeh, marinated tempeh