Easy Tempeh Marinade Recipes (2024)

• Tempeh is made from soybeans that have been fermented and compacted into a firm, dense cake. Some varieties also contain flax, brown rice, quinoa, and spices. It is chewy with a nutty, earthy taste. Each block is typically 8 ounces and serves about 3 people. Sometimes the block of tempeh will have some gray spots on it. This is from the mold used for fermentation, but it is completely safe to eat.
• Balsamic vinegar: Choose the best quality you can afford. A good quality balsamic vinegar will have its ingredients listed as 'Grape must, tradizionale’. This means that it has been aged for at least 12 years, and the vinegar will be thick and sweet. Cheaper vinegar is typically combined with wine vinegar, caramel, flavorings, and other ingredients. These are fine for vinaigrettes or glazing but will lack the depth and complexity of a Balsamico Tradizionale.

See the recipe card for quantities.

Step 1. Bring a large saucepan of water to a vigorous simmer. Add the tempeh and simmer for 10 minutes. Drain and set aside to cool.

Step 2. Meanwhile, make the three marinades and transfer them to three separate freezer-safe containers. Then break up the three blocks of tempeh into crumbles using your hands.

Step 3. Add one block of crumbled tempeh to each of the three containers. Mix well until the crumbles are well coated in the marinade. Refrigerate for up to 5 days or freeze for up to 3 months.

Step 4. To cook, sauté over medium-high heat in a large skillet.

What is tempeh?

Tempeh is a cake-like substance made from cooked and slightly fermentedsoybeans. This fermentation helps make tempeh easier to digest so it does not make you feel bloated or gassy. After fermentation, the soybeans are formed into a patty similar to a very firmvegetable burger or a block. A 3-ounce serving of tempeh has about 160 calories and 18 grams of protein.

How do you cook tempeh so it tastes good?

1. Simmer the block of tempeh for 10 minutes beforehand. This helps remove the bitter flavor and opens its pores so it can absorb more marinade.
2. Crumble the tempeh to increase its surface area. This way, more of the tempeh is exposed to absorb the marinade.
3. Use a sufficient amount of a flavorful marinade. Rub the crumbles in the marinade and let sit for at least 30 minutes.
3. Sauté the crumbles over medium-high heat so they become crispy.

Can I meal prep these tempeh marinade recipes ahead of time?

Yes! Make all three recipes in 15 minutes and store them in three separate freezer-safe containers for up to 3 months. Remove from the freezer about 20 minutes before you want to use them, or thaw in the refrigerator overnight.

Easy Tempeh Marinade Recipes

Nisha Melvani

Three easy tempeh marinade recipes that taste amazing–Asian, Italian, and Taco-style marinades. Make all three recipes in 15 minutes and freeze them for later use.

Nutrition

Serving: 3people per block tempeh | Calories: 303kcal | Carbohydrates: 15g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 297mg | Potassium: 394mg | Fiber: 1g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 3mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.