Lemony Thyme Tempeh
A simple, protein rich, lemon tempeh recipe.
Servings Prep Time
2servings 20minutes
Cook Time
40minutes
Servings Prep Time
2servings 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. 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)
  2. Remove tempeh from simmering water (with tongs) and let rest on a plate until cool enough to handle.
  3. In a medium bowl, combine the remainder of the ingredients and whisk well.
  4. Cut the tempeh in 8 triangles or squares, or whichever shape you prefer, and put in the bowl with the marinade.
  5. 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.
  6. Preheat oven to 400F.
  7. 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.
Recipe Notes

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.

Share this: