Baked Tempeh Recipes

BASIC OVEN-BAKED MARINATED TEMPEH

Basic Oven-Baked Marinated Tempeh image

Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

Provided by Crescent Dragonwagon

Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole

Number Of Ingredients 6

Ingredients

2 tablespoons tamari or shoyu soy sauce
1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine - whatever you have on hand or goes with the flavors of whatever your end-use recipe is)
1 teaspoon Pickapeppa (optional but good) (see tip, below)
Any combination of the seasonings (see note; optional)
1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
Cooking spray

Steps:

1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. 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

EASY BAKED TEMPEH

Easy Baked Tempeh image

Recipe I found at RecipeSource.com and altered to suit my tastes. The sauce adds a lot of flavor to the tempeh. As it's thickening, you can adjust the spices to your liking. Good served over rice!

Provided by Yogi8

Categories Tempeh

Time 1h

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces tempeh, cut into bite-size pieces
8 ounces tomato sauce
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup cider vinegar
1/4 cup soy sauce or 1/4 cup tamari
1/4 teaspoon curry powder
1/2 teaspoon ground ginger

Steps:

Saute onion in oil till almost tender.
Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes.
Mix in tempeh and transfer to a baking dish.
Bake at 350 degrees for 30 minutes, or till completely heated through.

BAKED TEMPEH ENCHILADAS

Baked Tempeh Enchiladas image

This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to be added to our cookbook here. He adapted the recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson. NOTE: One of our members made the recipe as it was posted originally and when it didn't turn out as she remembered, contacted Ken, who said "when it comes to spices, I never follow a recipe exactly." Since then, attempts have been made to document what Ken changed about it and they are reflected here now.

Provided by Vegetarian Network

Categories Tempeh

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon safflower oil
1/2 cup onion (minced)
1/4 cup red bell pepper (chopped)
1 teaspoon garlic (minced)
1 1/2 tablespoons chili powder
1 teaspoon cayenne
1/2 cup water
16 ounces hot salsa
12 ounces tofu sour cream
3 cups tempeh (chopped and poached for 5 minutes)
8 small whole wheat tortillas (8-inch)

Steps:

Preheat oven to 350.
Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
Heat the oil in a large saucepan over medium heat.
Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
Add onion, bell pepper, and garlic to saucepan.
Cover and cook 5 minutes or until softened.
Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
Remove from heat and add tofu sour cream.
Combine 2 cups sauce and tempeh.
Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
Uncover and bake 5 minutes longer until browned and bubbly.

Nutrition Facts : Calories 161.7, Fat 8.8, SaturatedFat 1.6, Sodium 363.5, Carbohydrate 11.7, Fiber 1.7, Sugar 2.5, Protein 12.8

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