Vegan Baked Tempeh | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Baked Tempeh

< 1 minute

Inspired by: Veganuary


  • 100g tempeh [UK 7oz]
  • 1 Tbsp sesame oil
  • 1 Tbsp shoyu sauce
  • 1 tsp hot sauce like Sriracha (optional)
  • 1 garlic cloves, minced, divided
  • ½ tsp fresh grated ginger
  • Juice from one lemon


  • Preheat the oven to 370º C Gas Mark 5.
  • Cut the tempeh into ¼ inch thick pieces and set aside.
  • Combine the sesame oil, shoyu, hot sauce, (if using) garlic cloves, ginger and juice from one lemon in a small bowl. Whisk and transfer to a large, zip-closed plastic bag.
  • Place the sliced tempeh in the bag and gently massage it with your hands to coat all the pieces. Refrigerate for 30 minutes.
  • Remove the tempeh from the marinade. Bake for 10 minutes, turn over and bake ten minutes on the other side until crisp and golden.
  • Serve.

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