Tempeh Marinade is so easy and brings tons of flavor to this plant-based protein. Whisk it up in mere minutes and marinate all your favs, from tempeh and tofu to veggies, too!
TEMPEH MARINADE RECIPE
There's no protein that isn't better marinated. I love whipping up this simple Tempeh Marinade to bring tons of flavor to my dinner. This easy soybean protein is super versatile, and it soaks up this 5-ingredient marinade in minutes.
I call this my tempeh marinade, but I use it on tons of things! Tofu also absorbs all these flavors beautifully, and it's perfect on asparagus or broccoli, too. I always have a jar ready in my fridge for weeknight dinner emergencies.
INGREDIENTS IN TEMPEH MARINADE
Oil: You truly can't have a marinade without oil. I usually use avocado oil or olive oil.
Maple syrup: Every marinade needs a little sweetness, and this is my favorite. It has such a rich depth of flavor.
Worcestershire sauce: I always use vegan Worcestershire sauce. No anchovies here! If you are gluten-free make sure your sauce is labeled gf.
Liquid smoke: I love this little seasoning. It adds so much smokey flavor with just a few drops.
Cayenne pepper: Use a little or a lot here since cayenne is pure spicy. All up to you!
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE TEMPEH MARINADE
- First, whisk together the maple syrup and olive oil.
- Then, add the liquid smoke and Worcestershire sauce to the mix and whisk again.
- Next, add the cayenne pepper. A little goes a long way here!
- You can store this homemade tempeh marinade up to 5 days in the fridge so you can use it all week!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH MARINATED TEMPEH
Pair soybeans with more soybeans! I love how fast and juicy this air fryer edamame recipe is.
The options are endless!
WHAT IS TEMPEH?
Tempeh and tofu are both made from soy and super versatile. But what's the difference?
Tofu has a very neutral flavor and can absorb any marinade you choose. Tempeh, however, has a nutty, earthy flavor thanks to the fermented soy beans and has more chew than tofu.
If you haven't tried it, you're going to love it!
SHOULD I STEAM TEMPEH BEFORE MARINATING?
Tempeh can be a little bitter. But don't worry — I can help!
If you think tempeh is too bitter, throw it in a steamer and cook it for about 15 minutes. I tend to do this after it's marinated. I'm not trying to make dinner harder!
I tend to sauté or bake my tempeh because it gives it that perfect crunch. You can always do this after steaming, too.
MORE YUMMY VEGAN RECIPES
Your holiday dinner guests will never believe this sweet potato casserole in the air fryer is totally vegan, too! It's so creamy with none of the dairy.
Sesame Tofu is the easiest Asian-inspired dish ever! Your family will love this crispy pan-fried tofu covered in a soy, honey, and sweet Thai chili sauce.
I love starting the day with this tofu scramble. It looks just like scrambled eggs but it's packed with turmeric.
These chocolate tahini bliss balls are the best vegan snack! It feels like you're eating salty sweet truffles.
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- Mixing bowl
- Whisk all the ingredients together. Store in your refrigerator until it's time to marinate.
- Cut tempeh into square, rectangles, or even fun shapes for kids!
- Put tempeh pieces into a container and marinate at least 30 minutes or up to overnight.
- Line a lipped baking sheet with parchment paper and put marinated tempeh on top. Bake at 425 degrees F for 8 minutes.
- Remove from the oven, flip, brush on more sauce, put back in the oven for 8-10 more minutes.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.