Recipe courtesy of Erin Parekh, NLC. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. This tempeh recipe could just transform your vegan diet (or convince you to eat more plant protein if you’re a meat eater). “Think of [tempeh] as tofu’s cooler, more nutrient-dense cousin,” says Erin Parekh, and thanks to its mild flavor profile, almost any seasoning will work. Here, she provides a smoky, savory, slightly sweet marinade that pairs beautifully with hearty fall produce like sweet potatoes, butternut squash, and Brussels sprouts. For more on why you should cook tempeh and how to do it, read her tutorial, here. Or just get cooking with the recipe, below. A few notes from the chef: *Prepare ahead: Tempeh can be marinated up to one day in advance and held in the refrigerator. *Storage: Cooked tempeh can be kept three to four days in the fridge. Reheat it with a drizzle of olive oil in a sauté pan.
Ingredients
Directions
- Preheat oven to 350 degrees.
- Slice tempeh into 1/4-inch pieces and place in shallow baking pan just large enough to fit all of the pieces in a single layer. Set aside.
- In a small bowl or measuring cup, combine marinade ingredients and whisk well to combine. Pour marinade over tempeh and gently toss/flip to coat.
- Cover baking dish with aluminum foil, making sure it’s well sealed, and bake for 30-minutes. Remove foil and bake another 10-15 minutes until liquid has evaporated and tempeh is starting to brown.
- Serve warm or room temperature.