Vegan Baked Tempeh

Inspired by: Veganuary


  • 100g tempeh [UK 7oz]

  • 1 Tbsp sesame oil

  • 1 Tbsp shoyu sauce

  • 1 tsp hot sauce like Sriracha (optional)

  • 1 garlic cloves, minced, divided

  • ½ tsp fresh grated ginger

  • Juice from one lemon


  • Preheat the oven to 370º C Gas Mark 5.

  • Cut the tempeh into ¼ inch thick pieces and set aside.

  • Combine the sesame oil, shoyu, hot sauce, (if using) garlic cloves, ginger and juice from one lemon in a small bowl. Whisk and transfer to a large, zip-closed plastic bag.

  • Place the sliced tempeh in the bag and gently massage it with your hands to coat all the pieces. Refrigerate for 30 minutes.

  • Remove the tempeh from the marinade. Bake for 10 minutes, turn over and bake ten minutes on the other side until crisp and golden.

  • Serve.

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