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+ servings
Two plates on a marble counter filled with marinated tempeh, roast tomatoes and salad greens

Ginger Sesame Maple Marinated Tempeh

Naturopath Lauren Glucina
This baked and marinated tempeh is just delicious. A great plant based source of protein.
Serves 2-3. Note prep time is 15 minutes but this excludes the 2 hours for marinating.
4.60 from 5 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main
Cuisine Vegan, Vegetarian
Servings 3
Calories 290 kcal

Ingredients
  

  • 1 block of tempeh 250g
  • Juice of 1 lime
  • 2 tablespoons tamari
  • 2 tablespoons sesame oil
  • 2 tablespoons 100% pure maple syrup
  • 2 cloves of garlic minced
  • 1 heaped tablespoon of ginger root peeled and minced
  • Stalk of one lemongrass white part only, finely chopped

Instructions
 

  • Slice tempeh and place in oven proof dish with a lid.
  • Combine all other ingredients in a small bowl and whisk together.
  • Pour over tempeh, cover with lid, and place in fridge to marinate from 2 to 8 hours.
  • When you’re ready to cook, place covered dish in a pre-heated oven (fan bake, 180˚C/350˚F) and bake for 20 minutes. Remove lid, toss tempeh to coat all sides, then bake another 15 to 20 minutes.
  • Serve as a balanced meal with fresh salad and avocado, quinoa or other whole grain, sauerkraut or other fermented food, and half a roasted tomato. Yum!

Notes

Sometimes I add a splash of umeboshi vinegar for a lovely tangy taste.
Worse case scenario, the tempeh is still nice (though not as rich) if you skip the marinating time.
Coconut nectar would make a good alternative to maple syrup.

Nutrition

Calories: 290kcal
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