I was on a roll today cooking up yummy, healthful eats. After this morning’s candied-pecan-topped oats, I went for more fresh fare. I whipped up this simple Maple Dijon Baked Tempeh Recipe.
I made this new maple dijon baked tempeh recipe, sweet-n-spicy sweet potatoes, plus kale chips.
I even got to use the kale in my garden that I planted the other day. Kale for yard decor? I think not. Kale in my belly. Oh yea!
I knew I wanted to make kale for my veg and sweet potatoes for my starch, but I wasn’t sure what I wanted to make for the main event…so I turned to my Clean Food book for ideas.
I found Teri’s Baked Maple Dijon Tempeh in the Fall section and decided that it sounded yummy. I was missing a couple ingredients and I thought the 1/4 cup of EVOO in the recipe seemed like a bit much, so I made some adjustments.
Everything turned out fabulous!
This was one of the best lunches I’ve had in awhile! Yum!
Maple Dijon Baked Tempeh
- Cook Time: 60 mins
- Total Time: 1 hour
- Yield: 2 1x
Here’s a super easy way to cook tempeh with a couple pantry ingredients.
Adapted from the Clean Food recipe
- 1 8-ounce block tempeh
- 2 tbsp dijon or grain mustard
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tbsp extra virgin olive oil
- Pre-heat oven to 400 degrees F. Prep a baking sheet with parchment paper.
- Meanwhile, cut the tempeh into 1/2 inch strips and steam for 10 minutes.
- In a medium bowl, whisk together the mustard, maple syrup, and soy sauce. Then, whisk in the extra virgin olive oil until emulsified.
- Add steamed tempeh to the marinade, stir gently till tempeh is evenly coated, and let marinate for 15-30 minutes. (30 minutes is better, but I was in a rush and only did 15 and it came out pretty good)
- Spread tempeh onto prepared baking sheet, laying the pieces on the wide side so they bake evenly. Bake for 10 minutes. Turn tempeh pieces to other side and bake an additional 10 minutes.
- Let cool a bit before serving.
Hope you enjoy this Maple Dijon Baked Tempeh Recipe!
I’ll be posting the other recipes soon. You guys are gonna love that sweet-n-spicy sweet potatoes!
11 thoughts on “Maple Dijon Baked Tempeh Recipe”
I’ve never tried tempeh because I can’t find it anywhere! But I might try a dijon-maple marinade for tofu!
I wish I could grow my own kale! That’s so impressive 🙂
This recipe sounds fantastic!!! I’ve made this with tofu but not tempeh. I can’t wait to try it. 🙂
Oh that tempeh sounds delish…I’m bookmarking it for my next dinner night!!
Looks like a good dinner, perfect for the cold evenings.
I’m totally inspired and making this tonight, though wish we had Kale here in Paris! 🙁 Thanks!!
I’ve never baked tempeh before — and now I *NEED* to! Thanks for the recipe!
This is a good recipe! I added a little peanut butter (but otherwise followed the recipe). I can’t eat tempeh but my husband liked it a lot.
Glad he liked it, Jean! 🙂
I have never cooked with tempeh before. This is going to be my first time. I’m going to try your BBQ recipe and the maple Dijon recipe for Easter supper. I have a few vegan friends that need some inspiration for new food and I love to discover new ways of cooking food. I’m also going to do a blackened tempeh with Challerhocker cheese, home made balsamic glaze and marinated red onions. I will probably steam some red Swiss chard to add flavor.
Hi Jebb, I hope your friends enjoy the recipes, and I hope these recipes are a success for your first time cooking tempeh! Also, I don’t think the Challerhocker cheese is vegan. Hopefully you have that recipe planned for the vegetarians and omnivores because it sounds delicious! Happy cooking! Thanks for stopping by, Diana