Tempeh Lemon Bake

Fresh lemons on table

Here’s a simple recipe for tempeh that can be enjoyed year round. This nutritious and delicious recipe is contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books.

Serves: 6 to 8

  • 2 (8-ounce) packages tempeh
  • 1 large onion, sliced
  • juice of two lemons (or other citrus combo)
  • 1/4  cup olive oil
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced (optional)

Preheat oven to 400 degrees F.

Combine all ingredients. Marinate for 3 hours. Bake in a 9- x 13-inch pan for 30 minutes, basting occasionally.

Note: Before marinating the tempeh, I cube it and put it in a saucepan with 1-2 cups of water. Bring water to a boil on high flame, reduce heat to low, and simmer for 10 minutes. This makes the tempeh softer and easier to marinate.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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