This simple, super flavor-packed, tempeh recipe is always a crowd pleaser. It is super lemony, like the lemon stood up and smacked you in the face, lemony. It is super simple to make, of course, and is an excellent source of protein. If, as a meat eater, previously or currently, you liked lemon chicken recipes, then this one is for you.
Tempeh is most often made from fermented and cultured whole soy beans, although it can also be made in combination with other grains or seeds, like millet, rice and barley. It’s an excellent source of protein, with 4 oz having about 20 grams. If you’re worried about your protein intake, this is a great resource. And, it’s relatively inexpensive too, which is awesome. An 8oz package costs between $1.99-2.99 usually.
You can purchase tempeh at most major grocery stores in the meat alternative section, usually found in the produce area. It’s at both my local Hannaford and Price Chopper and Trader Joe’s also carries it.
The texture is very firm and the flavor is earthy. It’s rather bland on it’s own, however it soaks up marinades and flavors easily and will taste like whatever you cook it with. If you haven’t tried tempeh yet, or are hesitant, give this recipe a go and see how you like it. It’s a great place to start – simple recipe without much effort required, so if you absolutely hate it, you’re not out a lot of time or $ :-).
I like to serve this protein as a classic “standard american diet” dish. Protein, veggie of some sort and starch of some sort. In this case, Tempeh, rice, sauteed greens and a special balsamic roasted onion (recipe coming soon for that one!).
Step by Step
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 1 8 oz package tempeh
- 4 tablespoons fresh lemon juice
- 2 1/2 teaspoons lemon zest
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 1/2 tablespoons olive oil or grapeseed oil
Ingredients
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- In a medium saucepan, add the tempeh and fill with water until tempeh is covered completely. Bring to boil, then lower to simmer, covered, for 20 minutes. (see notes for why it's boiled first)
- Remove tempeh from simmering water (with tongs) and let rest on a plate until cool enough to handle.
- In a medium bowl, combine the remainder of the ingredients and whisk well.
- Cut the tempeh in 8 triangles or squares, or whichever shape you prefer, and put in the bowl with the marinade.
- Spoon the marinade over the triangles. Refrigerate to let the tempeh absorb the flavors, covered, for a minimum of 6 hours (I usually do overnight), giving it a shake every once in a while to make sure the liquid is getting to all parts of the tempeh.
- Preheat oven to 400F.
- Lightly spray a baking sheet with oil and arrange the tempeh pieces in a single layer. Bake for 20 minutes, turn pieces over, then bake for another 20 minutes.
This recipe can easily be doubled, tripled, quadrupled or even octupled, just buy more tempeh and increase the marinade ingredients accordingly. Tempeh can be eaten as is, straight from the package. It's fermented and no cooking at all is required. It can be marinated without simmering it first, but, to get maximum flavor and texture, it is best to simmer before marinating. The simmering makes it softer and more readily able to absorb the marinade. If you are in a wicked rush, you can skip this step, but the end result will not be nearly as good.
Just made this for supper and I really like it. Very lemony and crusty. We’ll be making this often. Thanks Jenny!
Glad you liked it! 😀
Hi there I just wondered why this is called Lemon THYME when there is no thyme in the recipe? Just making sure I am making it right 🙂
Oh my goodness, how’d I forget to include that in the ingredients?! Yikes! Updating the recipe now. It should say 1 teaspoon dried thyme. Thanks for catching this.