Maybe I'm biased (I am) but I love our fresh tempeh prepared very simply. Dead simple as in pan-fried with a sprinkle of salt.
But I also understand that most people are used to eating foods that are heavily seasoned. For those people, I'm going to start posting some recipes for you starting with this Balsamic Dijon Glazed Tempeh.
This tempeh is coated in a punchy marinade and roasted in the oven until crisp. Use it to top a salad, in a grain bowl, or in a sandwich. It's flavorful enough to stand up to two pieces of bread like a champ!
Short on time? This tempeh recipe also has the benefit of requiring little prep. Most of the time involved is hands off. Double the batch and you'll have plenty for lunches all week and then some.
What's in Balsamic Dijon Glazed Tempeh
In addition to being easy, the marinade ingredients are ones you probably already have on hand.
- balsamic vinegar
- dijon mustard
- brown sugar
- lemon juice
- onion powder
- black pepper
For the tempeh, fresh tempeh is the best. Our Radzuki and chickpea varieties pair nicely with this marinade. But if you don't have access to fresh tempeh, it will also work with shrink-wrapped soy tempeh. If the bitterness of mass-produced tempeh bothers you, try steaming or boiling it for about 15 minutes before using.
How do you make this recipe?
This recipe is easy and fast enough to make on a busy weeknight. But be kind to future you and make a batch ahead of time and you'll have a flavorful protein to add to your meals instantly.
First, cut up the tempeh. You can dice it, slice it, or but it in triangles even. Whatever makes sense for your end use.
Next, whisk together the marinade ingredients in a container large enough to hold it and the tempeh.
Next, add the prepared tempeh to the marinade and stir until coated. Cover and put in the refrigerator for an hour or overnight.
Then spread out on a baking sheet covered with parchment, a silicon sheet, or sprayed with oil. Roast in the oven at 400ºF for 20 minutes turning it at the halfway mark until lightly browned.
Enough chatty chatty. On to the recipe!
- 8 oz. tempeh, any Luv Tempeh chickpea variety or Radzuki
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons dijon mustard
- 1 clove garlic, minced
- 1 Tablespoon brown sugar
- 1 Tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Slice the tempeh into 1/4" slices or cut into 1/2" cubes, as desired.
- In a container large enough to hold all of the tempeh comfortably, stir together all of the remaining ingredients until well combined. Add the tempeh and toss until completely coated. Marinate refrigerated at least 1 hour.
- Preheat oven to 400ºF and spread tempeh in a single layer on a baking sheet covered with a silicon sheet or parchment paper. Bake for 20 minutes turning halfway through cooking time until lightly crisp on each side.
- Enjoy on a salad, sandwich, or buddha bowl.
Alternatively pan fry in a non-stick pan with a scant spray of oil until crispy on each side.
If you make this tempeh recipe, I'd love to hear how it went! Leave a comment or a review. It helps me know what you find helpful and enjoy.