Tempeh Lemon Bake

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.

Tempeh lemon bake recipe

Tempeh lemon bake by Meg Wolff

*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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