Crispy Baked Tempeh

Prep: 10

Cook: 15

Total: 25

Servings: 4 servings

Calories: 123 kcal

How to make crispy baked tempeh in the oven! The easiest way to bake delicious crispy oven-baked tempeh, no frying needed.

Kristina Todini, RDN

Equipment

1 mixing bowl
1 sheet pan
1 silicone baking mat or parchment paper

Ingredients

Instructions

Preheat oven and cut tempeh: Preheat oven to 400 degrees F (200 degrees C). Prep a sheet pan with a silicone baking mat or a piece of parchment paper. Then cut tempeh into 1/2-inch cubes.
8 ounces tempeh
Marinate tempeh: In a medium bowl, add soy sauce, garlic powder, and ginger powder and mix to combine. Then add tempeh to the bowl and toss to coat. Wait a few minutes for the tempeh to soak up the liquid, and toss again to evenly coat. Then sprinkle the tempeh with nutritional yeast.
3 tablespoons soy sauce, ½ teaspoon garlic powder, ½ teaspoon ginger powder, ½ tablespoon nutritional yeast
Bake tempeh until crispy: Add the marinated tempeh to the sheet pan and spread it out in a single layer, then bake it in the oven for a total of 15-17 minutes. At the halfway mark, remove the pan from the oven to turn the tempeh so it gets crispy on all sides.
Store or serve: When the tempeh is done, either enjoy immediately or store in an airtight container to enjoy for later.

Notes

Prep ahead: You can prepare this up to 3-4 days ahead of serving, however for the crispiest texture you should make immediately before serving.

Leftovers and storage: Store leftover tempeh in an airtight container in the refrigerator for up to 3-4 days. Do not freeze, as its texture will not stand up to thawing and reheating. To reheat, heat in the oven or in a pan to retain its crispiness, but you can also reheat in the microwave if needed.

Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and can be gluten free if you use tamari instead of traditional soy sauce.

Nutrition