Maple Mustard Roasted Tempeh

Tempeh. It’s not exactly what’s-for-dinner in the U.S., but it should be!

Tempeh is one of my favorite plant-based proteins. It’s one of the highest plant-based sources of protein, easy to prepare, and very versatile. You can use cooked tempeh in salads, wraps, bowls, and as a savory snack.

Used in traditional Indonesian cuisine, tempeh is made from fermented soybeans; in fact, you can see the intact soybeans in a cake of tempeh. Because tempeh is fermented, most people find it easier to digest than tofu, and it’s a good source of gut-friendly probiotics.

In order to make tempeh taste its best, I recommend steaming it for about 10 minutes before you marinate it. This will help remove any natural bitterness, and prepare the tempeh to absorb the flavors from the marinade.

For this recipe, we start out roasting the tempeh in the marinade, covering it with foil so it doesn’t dry out. Tempeh can often be dry, so this helps keep the tempeh moist and flavorful.

Also, this is when you want to use an organic product. Most of the soy used in the U.S. is genetically modified, so you definitely want to look for the USDA organic label on your tempeh.



  • maple mustard roasted tempeh
  • monica metz tempeh

Serves 3-4.


  • One 12-ounce package of organic tempeh
  • 1/4 cup reduced sodium tamari (wheat free soy sauce)
  • 1/2 cup balsamic vinegar (no need to use your fancy aged balsamic on this; just use every day balsamic vinegar)
  • 1/4 cup maple syrup (or substitute with a 2-3 drops of stevia to start, then add more for additional sweetness if desired)
  • 1 tablespoon avocado oil
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika


  • Step 1

    First, steam the tempeh. Set a steamer basket into a medium sized pot, with a couple of inches of water for steaming. Place the tempeh into the pot — you may have to cut the block in half to make it fit. Bring the water to a simmer, then cover the tempeh and let it steam for about 10 minutes.

  • Step 2

    Remove tempeh from heat, setting aside. For the marinade, place all of the remaining ingredients into a small bowl and whisk until everything in incorporated. Set aside.

  • Step 3

    When tempeh is cool enough to handle, cut the block in half, then quarters, then triangles. Put the tempeh into a bowl, then pour the marinade over the tempeh. Make sure all of the pieces are coated with marinade. Cover and refrigerate, stirring occasionally to make sure the pieces are marinated evenly. Marinate in the refrigerate for 8-24 hours.

  • Step 4

    When it’s time to bake the tempeh, preheat oven to 350 degrees F. Spread the tempeh pieces and marinade in a single layer in a baking dish or deep pan lined with parchment paper. Cover with foil — this is a very important step. This will help keep the tempeh moist throughout the roasting process.

  • Step 5

    After about 15 minutes, remove the foil and flip the tempeh pieces over. Bake, uncovered, for about 15 additional minutes, until the tempeh has absorbed most the remaining marinade liquid, and starts to crisp up on the outside.

  • Step 6

    Serve roasted tempeh on top of salads, in wraps, in rice bowls, or on top of noodles and peanut sauce — wherever you’d typically use animal protein.




Remember to tag me on Instagram if you try the recipe. I love seeing your kitchen creations!