Easy Tempeh Marinade Recipes
Three easy tempeh marinade recipes that taste amazing–Asian, Italian, and Taco-style marinades. Make all three recipes in 15 minutes and freeze them for later use.
Servings: 3 people per block tempeh
Calories: 303kcal
Ingredients
- 3 (8-ounce) blocks tempeh (1 (8-ounce) block for each marinade
Asian-style marinade:
- ¼ cup reduced sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sriracha
- ¼ teaspoon black pepper
Taco-style marinade:
- ¼ cup avocado oil or olive oil
- ¼ cup lime juice (about 2 limes)
- 1 tablespoon maple syrup
- 2 cloves garlic minced
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
Italian-style marinade:
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 tablespoon lime juice
Instructions
- Simmer the tempeh: Bring a large saucepan of water to a vigorous simmer. Add the tempeh, reduce the heat, and gently simmer for 10 minutes. Drain and set aside to cool.
- Make the marinades: Meanwhile, make the three marinades and transfer them to three separate freezer-safe containers.
- Make crumbles: Break the three blocks of tempeh into crumbles using your hands. Add one block crumbled tempeh to each of the three containers.
- Marinate: Mix well until the crumbles are well coated in the marinade. Let crumbles marinate for at least 15 minutes before using. Or refrigerate for up to 5 days, or freeze for up to 3 months.
- To cook: Sauté over medium-high heat in a large skillet for about 7 minutes, or until golden brown and crispy. Continue with the desired recipe.
Video
Notes
- Asian-style tempeh: Add to stir-fries, fried rice, rice bowls, or noodles for additional protein.
- Taco-style tempeh: Add to tacos, burritos, burrito bowls, nachos, taco salads, pizzas, and rice bowls for additional protein.
- Italian-style tempeh: Add to sheet pan recipes, veggie bowls, salads, grain bowls, or roasted veggies for additional protein.
- Simmering the tempeh 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: Let the tempeh sit in marinade for at least 15 minutes for best results. Or refrigerate or freeze for later use.
- Storage: Transfer to 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.
Nutrition
Serving: 3people per block tempeh | Calories: 303kcal | Carbohydrates: 15g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 297mg | Potassium: 394mg | Fiber: 1g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 3mg
