Baked Spicy Tempeh

    (21)
    40 minutes

    Tempeh is a fermented soya bean paste and used as a meat substitute. Bite-sized tempeh pieces are tossed with a little oil and gain alot of flavour from marjoram, coriander, oregano, chives, and brewer's yeast. Baked until golden brown for a delicious snack or side dish. Potatoes also work well with this spice combination, if you prefer.


    20 people made this

    Ingredients
    Serves: 2 

    • 2 tablespoons sunflower seed oil
    • 2 tablespoons brewers' yeast
    • 1 tablespoon dried oregano
    • 1 tablespoon dried chives
    • 2 teaspoons chopped fresh marjoram
    • 2 teaspoons ground coriander
    • 1 teaspoon salt
    • 250g tempeh, cut into 2cm squares

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander and salt until well mixed. Add tempeh and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled baking tray.
    3. Bake for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (14)

    by
    34

    This was, as the name suggests, very easy to make, and very tasty too! I didn't have all the spices on hand and made some substitutions, but I think many combinations would work well, and one could play with the ingredients to make an italian version, mexican version, etc. Most tempeh recipes are based on very strong sauces, so it's nice to find one that doesn't try to disguise the main ingredient.  -  25 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    20

    This was quite good, not overpowering. I would suggest something super easy (this will be almost FAST FOOD). I found that all of these spices are in "Simply Organic Chicken Seasoning." Being vegan we wouldn't have looked at that jar, but we now use it ALL the time.  -  08 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    8

    This was very easy to make and even my 3 year old loved it! The only thing I would do differently is cut the salt in half. It was too salty for our taste.  -  08 Nov 2009  (Review from Allrecipes USA and Canada)

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