Tempeh Lemon Bake
Here’s a simple recipe for tempeh that can be enjoyed year round — it’s baked in a tangy lemon-soy marinade. Delicious served on wilted greens. Contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books. Photos by Hannah Kaminsky.
Serves: 6 to 8
- Two 8-ounce packages tempeh
- 1 large onion, quartered and thinly sliced
- Juice of two lemons (or other citrus combo, such as 1 lemon and 1 lime)
- 2 tablespoons olive oil
- 3 tablespoons reduced-soy sauce
- 2 garlic cloves, minced (optional)
Preheat oven to 400 degrees F.
Cut the tempeh into large cubes, strips, or triangles.
Combine all ingredients in a shallow container. Marinate for 3 hours.
Transfer to a parchment-lined 9- by 13-inch pan and bake for 30 to 40 minutes, basting occasionally.
Tip: Before marinating the tempeh, place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes. This makes the tempeh softer and easier to marinate, though this step is entirely optional.
- Here are more tempeh recipes.
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