Oven Baked Tempeh Recipes

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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

Categories     Soy     Bake     Vegan

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

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

OVEN BAKED TEMPEH



Oven Baked Tempeh image

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

Provided by Allrecipes Member

Categories     Tempeh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ½ teaspoons olive oil
⅛ teaspoon crushed red pepper flakes
1 leek, sliced
⅓ cup shallots, chopped
½ cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
½ cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
  • Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g

OVEN BAKED TEMPEH



Oven Baked Tempeh image

This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

Provided by Allrecipes Member

Categories     Tempeh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ½ teaspoons olive oil
⅛ teaspoon crushed red pepper flakes
1 leek, sliced
⅓ cup shallots, chopped
½ cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
½ cup dry sherry
1 tomato, chopped
1 tablespoon tamari

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
  • Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g

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