Three Easy Tempeh Recipes (Marinades)

Name: Easy Tempeh Marinade Recipes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 (8-ounce) blocks tempeh ((1 (8-ounce) block for each marinade); 1/4 cup reduced sodium tamari (or soy sauce); 2 tablespoons rice vinegar; 2 tablespoons maple syrup; 1 tablespoon olive oil; 1 teaspoon sriracha; 1/4 teaspoon black pepper; 1/4 cup avocado oil (or olive oil); 1/4 cup lime juice ((about 2 limes)); 1 tablespoon maple syrup; 2 cloves garlic (minced); 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 4 cloves garlic (minced); 2 teaspoons Italian seasoning; 1 tablespoon lime juice

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Three easy tempeh marinade recipes that taste amazing - Asian, Italian, and Taco-style marinades. Make all three in just 15 minutes and freeze for later use. Made with my tried and tested foolproof method for cooking tempeh that removes all of its bitter taste.

Three reusable sandwich size Ziploc bags with marinated tempeh crumbles. — 3 healthy and tasty marinades perfect for meal prep.

Transform tempeh into a protein you want to eat! Tempeh is a healthy way to add plant-based protein to any meal. It's made from fermented soybeans, so it's also excellent for gut health. Plus it's loaded with heart-healthy fats, and low in calories.

My foolproof method for cooking tempeh transforms it into a meal even kids enjoy. For this reason, I can proudly say that I'm a mom of three tempeh-loving girls!

These marinade recipes were inspired by my High-Protein Tempeh Stew on this site, as well as this Protein Bowl.

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👩🏼‍🌾 Ingredients
🌿 Substitutions
📖 How to Make 3 Easy Tempeh Marinades
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Tempeh, maple syrup, tamari, sriracha, black pepper, olive oil, rice vinegar, spices, lime, garlic, Italian seasoning, balsamic vinegar, and Dijon mustard in glass bowls. — Ingredients for Three Easy Tempeh Marinade Recipes.

Tempeh is made from soybeans that have been fermented and compacted into a firm, dense cake. Some varieties also contain flax, brown rice, quinoa, and spices. It is chewy with a nutty, earthy taste. Each block is typically 8 ounces and serves about 3 people. Sometimes the block of tempeh will have some gray spots on it. This is from the mold used for fermentation, but it is completely safe to eat.
Balsamic vinegar: Choose the best quality you can afford. A good quality balsamic vinegar will have its ingredients listed as 'Grape must, tradizionale’. This means that it has been aged for at least 12 years, and the vinegar will be thick and sweet. Cheaper vinegar is typically combined with wine vinegar, caramel, flavorings, and other ingredients. These are fine for vinaigrettes or glazing but will lack the depth and complexity of a Balsamico Tradizionale.

See the recipe card for quantities.

🌿 Substitutions

Tempeh - choose any variety (some contain flax, brown rice, or quinoa)
Italian herbs - use dried thyme, basil, oregano, or an Italian herb blend as desired
Tamari - Use soy sauce or tamari. Choose gluten-free tamari for a gluten-free meal, and one reduced in sodium for a healthier, low-salt option.

For another easy way to add protein to recipes, check out my Easy Tofu Ground Beef! For more delicious tempeh dinner ideas, visit my Tempeh Recipes page.

📖 How to Make 3 Easy Tempeh Marinades

3 blocks of tempeh simmering in a white saucepan of water on a black electric cooker.

Step 1. Bring a large saucepan of water to a vigorous simmer. Add the tempeh and simmer for 10 minutes. Drain and set aside to cool.

Tempeh crumbles in a glass bowl and a block of tempeh in a white colander.

Step 2. Meanwhile, make the three marinades and transfer them to three separate freezer-safe containers. Then break up the three blocks of tempeh into crumbles using your hands.

Three reusable plastic Ziploc bags with crumbled tempeh in green bag holders.

Step 3. Add one block of crumbled tempeh to each of the three containers. Mix well until the crumbles are well coated in the marinade. Refrigerate for up to 5 days or freeze for up to 3 months.

Marinated tempeh crumbles cooking in a large white skillet.

Step 4. To cook, sauté over medium-high heat in a large skillet.

💡 Expert Tips

Simmering the tempeh beforehand is optional but well worth the extra 10 minutes. It opens its pores so it can more readily absorb the flavors of the marinade. This helps eliminate the bitter flavor.
Marinating tempeh: Let it marinate for at least 30 minutes for best results. You can also make these recipes ahead of time and refrigerate or freeze them.
I use reusable Ziploc-type bags to marinate the crumbles. It makes it easier to massage them in the bag to coat them with the marinade. You can also massage them in a large bowl.
Storage: Store the marinated tempeh crumbles in an airtight or freezer-safe container if you are not using them right away. Refrigerate for up to 5 days, or freeze for up to 3 months.

🙋🏽‍♀️ Recipe FAQs

What is tempeh?

Tempeh is a cake-like substance made from cooked and slightly fermented soybeans. This fermentation helps make tempeh easier to digest so it does not make you feel bloated or gassy. After fermentation, the soybeans are formed into a patty similar to a very firm vegetable burger or a block. A 3-ounce serving of tempeh has about 160 calories and 18 grams of protein.

How do you cook tempeh so it tastes good?

1. Simmer the block of tempeh for 10 minutes beforehand. This helps remove the bitter flavor and opens its pores so it can absorb more marinade.
2. Crumble the tempeh to increase its surface area. This way, more of the tempeh is exposed to absorb the marinade.
3. Use a sufficient amount of a flavorful marinade. Rub the crumbles in the marinade and let sit for at least 30 minutes.
3. Sauté the crumbles over medium-high heat so they become crispy.

Can I meal prep these tempeh marinade recipes ahead of time?

Yes! Make all three recipes in 15 minutes and store them in three separate freezer-safe containers for up to 3 months. Remove from the freezer about 20 minutes before you want to use them, or thaw in the refrigerator overnight.