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3 pieces of baked Tempeh with Chimichurri Sauce on top, on a white plate.

Baked Tempeh w/ Chimichurri Sauce (Vegan)

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Christin McKamey
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.
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Equipment

  • Food Processor
  • 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.
    3 photos showing tempeh on a cutting board, being cut into triangles.
  • 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.
    A white bowl filled with chimichurri sauce.
  • To an 8x8 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.
    2 photos showing tempeh slices in a baking dish, sitting on a layer of chimichurri sauce, and another shot of the tempeh covered in chimichurri sauce for marinating.
  • 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.
    A baking sheet covered in parchment paper and baked tempeh with chimichurri sauce on top.
  • 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.
    3 pieces of baked Tempeh with Chimichurri Sauce on top, on a white plate.

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. 

Nutrition

Serving: 3tempeh pieces | Calories: 209kcal | Carbohydrates: 7.3g | Protein: 4.9g | Fat: 18.8g | Sodium: 312.7mg | Sugar: 1.6g
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