Food, Lunch & Dinner, Recipe

Recipe: Baked Tamari Peanut Tempeh (Oil Free)

When I first went plant-based, I didn’t eat tofu and I had never even heard of tempeh! Tempeh is made from fermented soybeans and is slightly less processed than tofu. After experimenting with different spices, sauces, and preparation methods, I now thoroughly enjoy both tofu and tempeh in a variety of ways! This baked tempeh recipe is easy and delicious. Toss it on top of a salad or serve it alongside your favourite veggies and grains.

Baked Tamari Peanut Tempeh


  • 500 g (about 17.5 oz) tempeh, cut into bite-sized pieces

  • 3 tbsp tamari (or coconut aminos)
  • 3 tbsp balsamic vinegar
  • 1.5 tbsp powdered peanut butter (PB2)
  • 1 tsp garlic powder

  • 1 tsp ground ginger
  • 0.5 tsp red pepper flakes


  1. Preheat oven to 375 F.
  2. Put all marinade ingredients in oven-safe baking dish and mix.
  3. Add chopped tempeh. Flip and allow to marinate for 15-30 minutes. (see note)
  4. Bake 20 minutes. Flip and bake another 10 minutes.
  5. Enjoy!

Note: I have also made this recipe without marinating when I’ve been short on time. The flavour isn’t quite as strong, but it’s still delicious.

Serving ideas:

  • Serve with broccoli and rice (or other veggies and grains)
  • Serve on top of a bed of greens and grains or mix into a big salad
  • Use in a wrap or sandwich with your favourite veggies

© 2020 Plant Fit Meg

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