Maple Balsamic Marinated Tempeh

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This maple balsamic marinade flavors the tempeh, then it is baked to crispy perfection. I added garlic sautéed spinach, but you could also pair it with roasted veggies or seasoned potatoes for a meat + potato kind of meal. A meal that is gluten free, dairy free, simple + vegan!

Further Food Nutritionist Commentary:

Here’s another Meatless Monday staple: Maple Marinated Tempeh. Yes, tempeh! While tempeh may be intimidating to cook with, this recipe knocks its easy-to-follow directions out of the park. The maple balsamic marinade brings a whole lot of flavor, and the crispy crunch brings a wonderful mouthfeel. While tempeh is higher in calories compared to tofu, it is less processed and provides more protein as well more fiber per serving. This recipe is great over a big green salad, roasted veggies, or even seasoned potatoes. Meatless Monday doesn’t have to mean “flavor-less” Monday, so get creative and get cooking!

By Rachel Paul, MS, RD

Maple Balsamic Marinated Tempeh

  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Servings: 2

Ingredients

1 package of tempeh (I use original rather than 3 grain for this recipe)
1 tablespoon extra virgin olive oil
1 tablespoons garlic minced
2 tablespoons real maple syrup
4 tablespoons balsamic vinegar
1 teaspoon agave nectar

Instructions

1. Cut tempeh into thin slices- about 14-16
2. Pour marinade ingredients into a bowl + whisk
3. Add to a large ziploc bag + add tempeh pieces.
4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides.
5. Once ready, preheat oven to 350 degrees.
6. Pour tempeh + marinade into baking dish.
7. Bake for fifteen minutes.
8. Flip tempeh pieces + bake an additional 15-25 minutes.

 

Note: Make sure to look at packaging as sometimes tempeh contains gluten.

1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes.   Note: Make sure to look at packaging as sometimes tempeh contains gluten.

Nutrition Information

Per Serving:  Calories: 378; Total Fat: 16 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 8 mg; Potassium: 458 mg; Carbohydrate: 39 g;  Fiber: 11 g; Sugar: 21 g; Protein: 21 g
Nutrition Bonus: Iron: 22%; Calcium: 12%;Vitamin C: 2%
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