This golden-brown baked tempeh is marinated in a spicy, herb-filled chimichurri sauce, then baked and on your plate in just 35 minutes. Pair it with your favorite plant-based side dish.
Have you ever had tempeh? It’s a staple in a plant-based diet and for good reason! It might look a little weird if you’ve never had it before, but this soy food (made from fermenting soybeans) is PACKED with plant-based protein, calcium, iron and more.
Tempeh provides a neutral base (just like tofu) for many different combinations of side dishes, sauces and marinades.
And marinating it in our slightly spicy Chimichurri Sauce is a win-win. We really hope this recipe will help you love tempeh, if you don’t already. =)
WHY WE LOVE THIS Baked TEmpeh RECIPE:
- It’s simple to make! Once you make the chimichurri sauce, it’s very easy from there. Just marinate the tempeh slices in the sauce (overnight if you can), and bake when ready.
- It’s a great main dish option. Pair this with a number of plant-based sides, such as Charred Broccolini with Garlic & Quinoa, Mashed Cauliflower, or this Spicy Baked Potato with Queso to make it a full meal. Or just add a simple grain and your favorite veggie for a quick dinner idea.
- It’s flavorful! And the longer you let the tempeh marinate in the chimichurri sauce, the more you’ll notice the flavor.
- It’s a great way to get in a lot of plant-based protein. A 3.5-ounce serving of tempeh has 20 grams of protein!
INGREDIENTS NOTES:
- Tempeh: This should be fairly easy to find in your local health food market, usually in the refrigerated section near the tofu. Generally tempeh comes in 8-ounce packages. Look for tempeh that’s white/cream colored. A few small grayish spots on the surface is fine, but if it has too many, your tempeh might be bad and it’s time to purchase another.
- Chimichurri Sauce– for this recipe, you’ll be using this homemade chimichurri sauce recipe. This sauce is a little spicy, so if you don’t like any spice, it’s recommended to leave out the red pepper flakes.
STEP-BY-STEP RECIPE INSTRUCTIONS:
1. Prepare the Tempeh:
First, cut the tempeh in half lengthwise, then cut into 12 triangles. (No need to steam the tempeh, unless you want to; see the notes section of the recipe card).
2. Make the Chimichurri Sauce:
Make the Chimichurri Sauce using a food processor and add the entire batch to a small bowl. Then add 1/2 water and stir to combine.
3. Marinate the Tempeh:
To an 8×8 baking dish (or another shallow dish), add 1/2 the sauce. Then add the tempeh pieces. Finally, add the remaining sauce evenly so it completely covers the tempeh. If the sauce does not cover the tempeh completely, you can add a bit more water to ensure all of the tempeh will be marinated fully.
Let the tempeh marinate in the fridge overnight for best results (or at least a few hours). The longer you marinate, the more infused the flavor will be.
4. bake the Tempeh:
When ready to bake, transfer the tempeh pieces, to a baking sheet covered in parchment paper. *Some of the chimichurri sauce is ok to be baked, but just make sure there is not additional liquid on the baking sheet.
Bake the tempeh at 400 F for 22-28 minutes or until golden brown.
5. Serve:
Remove the tempeh from the oven and transfer the tempeh pieces to a serving dish. Add a tablespoon or two of chimichurri sauce on top of each piece of tempeh. Serve.
Storage Instructions:
Store this baked tempeh in an airtight container in the fridge for up to 3 days. Best served fresh.
EXPERT TIPS & FAQ’S:
Tempeh can be a little bitter, so it’s commonly recommended to steam your tofu before cooking. However, we’ve tested steaming AND not steaming for this recipe, and didn’t notice any difference in taste. So if you have time, steam the tempeh first. If not, don’t worry about it.
Save any leftover sauce for adding to bowls, rice, pasta, quinoa, tofu, or spread on toasted french bread, etc.
Looking for Main Dish Ideas? Try one of these:
Or check out one of these 10 Easy Vegan Main Dinners.
If you try this Baked Tempeh with Chimichurri Sauce, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Baked Tempeh w/ Chimichurri Sauce (Vegan)
Pin RateEquipment
- Baking Sheet (with parchment paper)
Ingredients
- 8 ounce package tempeh
- 1 batch Chimichurri Sauce - (makes about 3/4 cup)
- 1/2 cup filtered water
Instructions
- First, cut the tempeh in half lengthwise, then cut into 12 *triangles. There is no need to steam the tempeh, unless you want to; see notes.
- Make the Chimichurri sauce using a food processor and add the entire batch to a small bowl. Then add 1/2 water and stir to combine.
- To an 8×8 baking dish (or a shallow dish), add 1/2 the sauce. Then add the tempeh pieces. Finally, add the remaining sauce evenly so it completely covers the tempeh. If the sauce does not cover the tempeh completely, you can add a bit more water to ensure all of the tempeh will be marinated. Let marinate in the fridge overnight for best results (or at least a few hours). The longer you marinate, the more infused the flavor will be.
- When ready to bake, line a baking sheet with parchment paper. Then transfer the tempeh pieces to the baking sheet. Some of the chimichurri sauce is ok to be baked, but just make sure there is not additional liquid on the baking sheet. Bake the tempeh at 400 F for 22-28 minutes or until golden brown.
- Remove from oven and transfer the tempeh pieces to a serving dish. Add a tablespoon or two of chimichurri sauce on top of each piece of tempeh. Serve. Store in an airtight container in the fridge for up to 3 days. Best served fresh.
Notes
- *For this recipe, the tempeh is cut into triangles, but you can cut them into whatever shape you like best.
- Tempeh can be a little bitter, so it’s commonly recommended to steam your tofu before cooking. However, we’ve tested steaming and not steaming for this recipe, and didn’t notice a difference. So if you have time, steam the tempeh first. If not, don’t worry about it.
- Save any leftover sauce for adding to bowls, rice, pasta, quinoa, tofu, or spread on toasted french bread, etc.
- The nutrition information assumes all chimichurri sauce is used for the recipe.
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