Oven-marinated Tempeh

Found this bit of wonderfulness on Epicurious!

We discovered Tempeh over last summer from our vegetarian friends, and are now looking for different recipes to experiment with.


  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon choula
  • Any combination of the seasonings (see note; optional)
  • 1 tempeh cake (8 ounces), cut in the size or shape appropriate to use  (sliced into 8 pieces)
  • Cooking spray


1. Combine the soy sauce, vinegar, and Cholula in a bowl. and If using additional seasoning (see below), add it here.  Place tempeh into marinater (i use a food saver one). Cover with the marinade.  Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.

2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.

3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.

Seasoning Tempeh
The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.

Try any one to three of the following additions:
• 1 to 3 cloves garlic, pressed

• 1 to 2 teaspoons peeled grated ginger

• 1/4 to 1/2 teaspoon freshly ground black pepper

• 1 to 2 teaspoons honey

• 1 teaspoon ground coriander

• 1 to 2 teaspoons toasted sesame oil

• 1/2 to 1 teaspoon Tabasco or other hot sauce

• 1 tablespoon ketchup or tomato paste


Original recipe called for Pickapeppa – i am not into jamaican jerk, so i probably wont be trying that.

I also added the garlic and fresh ginger too! – not sure about the other ingredients… but i’ll be fun to experiment!


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