Basic oven-baked marinated tempe

(from CLattuada’s recipe box)

This is a base tempe preparation that can be used in sandwiches, stir fries, spring rolls, pasta dishes, casseroles or as the main course (with or without sauce).

Source: The Passionate Vegetarian

Prep time: 25 minutes
Cook time: 25 minutes

Categories: dinner, prepped protein, sandwich, vegan

Ingredients

  • 2 tbs soy sauce
  • 1 1/2 tbs vinegar (cider, white, balsamic, rice, red whine, white wine -whatever you have on hand or goes best with the finished product)
  • 1 tempe cake (8 ounces), cup in the size or shape appropriate for use
  • cooking spray
  • Any combination of the following seasonings:
  • 1-3 cloves garlic, pressed
  • 1-2 tsp peeled and grated ginger
  • 1/4-1/2 tsp freshly ground black pepper
  • 1-2 tsp honey
  • 1 tsp ground coriander
  • 1-2 tsp toasted sesame oil
  • 1/2-1 tsp tobasco, or any hot sauce
  • 1 tbs ketchup or tomato paste

Directions

  1. Combine the soy sauce, vinegar, and any additional seasonings in a non-reactive dish and stir to combine.

  2. Add the tempe.

  3. Marinate at room temperature, turning occasionally for 20 minutes – 1 hour or refrigerate for up to 2 days.

  4. 15 minutes before you are ready to cook the tempe, preheat the oven to 375 F.

  5. Place the marinated tempe pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks.

  6. Bake for 12-15 minutes then flip and bake for another 10 minutes.

  7. Remove from the oven and use as desired.

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