20 Crispy Baked Tempeh Recipes for Protein Lovers

Craving a protein-packed meal that’s both delicious and easy to whip up? Look no further! Our roundup of 20 Crispy Baked Tempeh Recipes is here to satisfy your taste buds and fuel your body. Whether you’re a tempeh newbie or a seasoned pro, these recipes promise crunch, flavor, and nutrition in every bite. Dive in and discover your next favorite dish!

Garlic Parmesan Baked Tempeh

Venture into the realm of plant-based deliciousness with a dish that’s so flavorful, it’ll make your taste buds do a happy dance. This Garlic Parmesan Baked Tempeh is the perfect blend of crispy, cheesy, and garlicky goodness, proving once and for all that tempeh is anything but boring.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum crispiness)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 tsp paprika (for a smoky whisper of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, and paprika to create a marinade.
3. Place the tempeh strips in a single layer on the prepared baking sheet and brush both sides generously with the marinade. Tip: Let the tempeh sit for 5 minutes to soak up all that garlicky goodness.
4. Sprinkle the grated Parmesan cheese evenly over the tempeh strips, pressing lightly to adhere. Tip: For extra cheesiness, feel free to add a bit more Parmesan.
5. Bake in the preheated oven for 20-25 minutes, or until the tempeh is golden brown and crispy around the edges. Tip: Keep an eye on it after 15 minutes to prevent over-browning.

Serve this Garlic Parmesan Baked Tempeh as a protein-packed snack, atop a salad for some crunch, or alongside your favorite dipping sauce. Seriously, the crispy edges and cheesy, garlicky flavor make it irresistible in any form.

Spicy Sriracha Maple Baked Tempeh

Yowza! If you’re on the hunt for a dish that’s equal parts fiery, sweet, and downright addictive, you’ve just hit the jackpot. This Spicy Sriracha Maple Baked Tempeh is the kind of recipe that’ll have you doing a happy dance around your kitchen—no shame, we’ve all been there.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (or crumbled for a different texture)
• 2 tbsp sriracha (adjust to taste, but don’t be shy)
• 2 tbsp maple syrup (the real deal, please)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (because garlic is life)
• 1/2 tsp smoked paprika (for that smoky whisper)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the sriracha, maple syrup, soy sauce, olive oil, garlic powder, and smoked paprika until well combined. Tip: Taste the marinade and adjust the heat or sweetness to your liking.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Tip: Let the tempeh sit for 10 minutes to soak up all that saucy goodness.
4. Bake for 20 minutes, then flip the tempeh and brush with any remaining marinade. Bake for another 10-15 minutes until the edges are crispy and the tempeh is deeply caramelized. Tip: Keep an eye on it during the last few minutes to prevent burning.

Look at that! You’ve just created a tempeh masterpiece that’s crispy on the outside, tender on the inside, and packed with a punchy, sweet-heat flavor. Serve it over a bed of greens for a salad that means business, or pile it onto a sandwich for a lunch that’ll have your coworkers green with envy.

BBQ Glazed Baked Tempeh Strips

Just when you thought tempeh couldn’t get any more exciting, we’re throwing it a BBQ bash that’ll have even the most devoted meat-eaters asking for seconds. These BBQ Glazed Baked Tempeh Strips are the perfect combo of smoky, sweet, and slightly spicy, with a texture that’s crispy on the outside and tender on the inside.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum sauce absorption)
• 1/4 cup BBQ sauce (go for a smoky flavor to amp up the tempeh)
• 1 tbsp olive oil (or any neutral oil, for greasing)
• 1 tsp smoked paprika (for that extra kick of smokiness)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil to prevent sticking.
2. In a small bowl, mix together the BBQ sauce, smoked paprika, garlic powder, and salt until well combined.
3. Place the tempeh strips on the prepared baking sheet and brush both sides generously with the BBQ sauce mixture.
4. Bake for 20 minutes, then flip the strips and bake for another 10 minutes, or until the edges are crispy and the sauce is caramelized.
5. Let the tempeh cool for a couple of minutes before serving to allow the flavors to meld together beautifully.

Bite into these BBQ Glazed Baked Tempeh Strips and you’ll be greeted with a perfect harmony of flavors and textures. Serve them atop a crisp salad, tucked into a soft bun, or just enjoy them straight off the baking sheet—no judgment here.

Lemon Herb Marinated Baked Tempeh

Who knew that tempeh could steal the spotlight? This Lemon Herb Marinated Baked Tempeh is here to prove that with the right marinade, even the most skeptical eaters will be begging for seconds. Packed with zesty lemon and aromatic herbs, it’s a flavor explosion that’s surprisingly simple to whip up.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for maximum marinade absorption)
• 1/4 cup olive oil (or any neutral oil, but olive adds a nice flavor)
• 3 tbsp lemon juice (freshly squeezed for that zing)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp maple syrup (adjust to taste, but it balances the acidity beautifully)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• 1 tsp dried rosemary (crush it between your fingers to release the oils)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. In a bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, maple syrup, thyme, rosemary, and black pepper until well combined. This is your marinade magic potion.
2. Add the tempeh strips to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes at room temperature, or overnight in the fridge for deeper flavor. Tip: Flip the tempeh halfway through marinating for even flavor distribution.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
4. Arrange the marinated tempeh strips on the prepared baking sheet in a single layer. Reserve the leftover marinade for basting. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Bake for 15 minutes, then flip each strip and baste with the reserved marinade. Bake for another 15 minutes or until the tempeh is golden brown and slightly crispy around the edges. Tip: Keep an eye on it after the first flip to prevent burning.

Marvel at how this tempeh transforms into a chewy, flavorful masterpiece with a crispy exterior. Serve it over a bed of greens for a light meal, or stuff it into a sandwich for a hearty bite. Either way, it’s a game-changer.

Teriyaki Baked Tempeh Bites

Get ready to turn your snack game up a notch with these irresistibly sticky, sweet, and slightly smoky Teriyaki Baked Tempeh Bites. Perfect for when you’re craving something savory but want to keep it plant-based, these little nuggets are about to become your new obsession.

Ingredients

• 8 oz tempeh, cut into 1-inch cubes (for maximum sauce absorption)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup (because we’re fancy like that)
• 1 tbsp rice vinegar (for that tangy kick)
• 1 tsp garlic powder (no fresh garlic? no problem!)
• 1/2 tsp ginger powder (or freshly grated if you’re feeling extra)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 1 tbsp sesame seeds (for that crunch factor)
• 2 green onions, thinly sliced (because pretty)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic powder, ginger powder, and sesame oil until well combined. Taste and adjust sweetness or tanginess if needed.
3. Add tempeh cubes to the bowl, gently tossing to ensure each piece is generously coated. Let marinate for at least 10 minutes—longer if you can resist the temptation.
4. Arrange tempeh on the prepared baking sheet in a single layer, reserving any leftover marinade. Bake for 15 minutes, then flip each piece and brush with reserved marinade.
5. Bake for another 10-15 minutes until the tempeh is golden and the edges are slightly crispy. Keep an eye on it to avoid burning—those sugars caramelize quickly!
6. Sprinkle with sesame seeds and green onions right after baking for a fresh, colorful finish.

Absolutely divine when served warm, these bites offer a chewy texture with a caramelized exterior that’s packed with umami goodness. Try skewering them with veggies for a fun appetizer or tossing them into a grain bowl for a protein-packed lunch.

Smoky Paprika Baked Tempeh Cubes

Craving something that’s a breeze to whip up but packs a punch of flavor? These Smoky Paprika Baked Tempeh Cubes are your ticket to a fuss-free, protein-packed snack or meal that’s anything but boring.

Ingredients

• 8 oz tempeh, cut into 1-inch cubes (for a firmer texture, steam for 10 minutes before baking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (the smokier, the better)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the tempeh cubes with olive oil until they’re lightly but evenly coated. Tip: Use your hands for this step to ensure every nook and cranny gets some love.
3. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the tempeh. Toss again until the spices are evenly distributed. Tip: A gentle shake of the bowl can help mix everything without breaking the tempeh.
4. Spread the tempeh cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and slightly crispy on the edges. Tip: Don’t overcrowd the pan, or you’ll steam the tempeh instead of baking it.

Perfectly chewy with a smoky, slightly spicy kick, these tempeh cubes are a dream tossed in salads, stuffed in wraps, or just devoured straight off the tray. Pair them with a creamy dip or a zesty sauce to take them from great to unforgettable.

Honey Mustard Baked Tempeh

Just when you thought tempeh couldn’t get any more exciting, along comes this Honey Mustard Baked Tempeh to prove you wrong. Packed with flavor and ridiculously easy to make, it’s the perfect way to jazz up your meal prep or impress your plant-based pals.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum sauce absorption)
• 1/4 cup honey (or maple syrup for a vegan twist)
• 2 tbsp Dijon mustard (the tangier, the better)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (for a little zing)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’re fancy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Tip: Taste the sauce now and adjust the sweetness or tanginess to your liking.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the honey mustard sauce. Tip: Don’t skimp on the sauce—it’s what makes the tempeh irresistible.
4. Bake for 20 minutes, then flip the tempeh strips and brush with more sauce. Bake for another 10-15 minutes until golden and slightly crispy around the edges. Tip: Keep an eye on them during the last few minutes to prevent burning.

So there you have it—Honey Mustard Baked Tempeh that’s sticky, sweet, tangy, and utterly addictive. Serve it over a bed of greens for a light lunch, or alongside roasted veggies for a hearty dinner. Either way, it’s bound to disappear faster than you can say ‘more please.’

Crispy Sesame Ginger Baked Tempeh

Kickstart your culinary adventure with this Crispy Sesame Ginger Baked Tempeh that’s so good, it’ll have you questioning why you ever bothered with takeout. Packed with flavor and crunch, this dish is a game-changer for weeknight dinners or impressing your plant-based pals.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum crispiness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (because sweet and savory is the dream team)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds magic)
• 1 tsp grated ginger (fresh is best, but powdered works in a pinch)
• 1 garlic clove, minced (adjust to taste, but why would you?)
• 1 tbsp sesame seeds (for that irresistible crunch)
• 1/2 tsp red pepper flakes (optional, for a spicy kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, ginger, and garlic until well combined. This marinade is the secret to flavor town.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Don’t be shy; the more, the merrier.
4. Sprinkle the tempeh with sesame seeds and red pepper flakes, if using. This is where the texture and heat come into play.
5. Bake for 20 minutes, then flip each strip and bake for another 10-15 minutes until golden and crispy. Keep an eye on them to avoid over-browning.
6. Let the tempeh cool for a couple of minutes before serving. This patience-testing step ensures maximum crispiness.

The tempeh comes out with a perfect balance of chew and crunch, smothered in a sticky, sweet, and slightly spicy glaze. Serve it over a bowl of steamed rice with extra sesame seeds sprinkled on top, or chop it up and toss it into a salad for a protein-packed punch.

Buffalo Style Baked Tempeh Wings

Veggie lovers and flavor seekers, gather ’round! We’re about to dive into a dish that’s so finger-licking good, it’ll have you forgetting all about its meaty counterpart. These Buffalo Style Baked Tempeh Wings are the perfect blend of spicy, tangy, and utterly irresistible.

Ingredients

• 8 oz tempeh, cut into wing-sized pieces (for a meatier texture, steam first)
• 1/2 cup hot sauce (Frank’s RedHot works wonders here)
• 1/4 cup melted vegan butter (or any neutral oil for a lighter version)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 1 cup all-purpose flour (or gluten-free blend if needed)
• 1 cup unsweetened almond milk (any plant milk will do)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, whisk together the flour, salt, and black pepper. This is your dry mix.
3. Pour the almond milk into another shallow bowl. This is your wet mix.
4. Dip each tempeh piece into the wet mix, then dredge in the dry mix, ensuring it’s fully coated. Shake off any excess.
5. Place the coated tempeh pieces on the prepared baking sheet, leaving space between each for even cooking.
6. Bake for 15 minutes, then flip each piece and bake for another 10 minutes until golden and crispy.
7. While the tempeh bakes, mix the hot sauce, melted vegan butter, apple cider vinegar, garlic powder, and smoked paprika in a bowl. This is your Buffalo sauce.
8. Once the tempeh is done, toss it in the Buffalo sauce until each piece is well coated.
9. Return the sauced tempeh to the baking sheet and bake for an additional 5 minutes to let the sauce set.

Unbelievably crispy on the outside, tender on the inside, and packed with bold Buffalo flavor, these tempeh wings are a game-changer. Serve them with a side of cool ranch or blue cheese dressing and celery sticks for the ultimate snack attack.

Peanut Satay Baked Tempeh Skewers

Prepare to have your taste buds do a happy dance with these Peanut Satay Baked Tempeh Skewers, a dish that’s as fun to make as it is to eat. Perfect for when you’re craving something nutty, savory, and just a tad mischievous.

Ingredients

• 8 oz tempeh, cut into 1-inch cubes (for maximum skewer-ability)
• 1/4 cup creamy peanut butter (the smoother, the better for satay sauce)
• 2 tbsp soy sauce (or tamari for a gluten-free twist)
• 1 tbsp maple syrup (because sweet and salty is a match made in heaven)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tsp garlic powder (no vampires here)
• 1/2 tsp ground ginger (for that warm, spicy kick)
• 1/4 tsp cayenne pepper (adjust to turn up or down the heat)
• 1 tbsp vegetable oil (or any neutral oil to keep things from sticking)
• Wooden skewers, soaked in water for 30 minutes (to prevent a BBQ disaster)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic powder, ginger, and cayenne pepper until smooth. This is your satay sauce—taste and adjust the heat if you dare.
3. Toss the tempeh cubes in the satay sauce until they’re fully coated. Let them marinate for at least 10 minutes, because good things come to those who wait.
4. Thread the marinated tempeh onto the soaked skewers, leaving a little space between each cube for even cooking.
5. Brush the skewers with vegetable oil to ensure they get beautifully golden in the oven.
6. Bake for 20-25 minutes, flipping halfway through, until the tempeh is golden and slightly crispy on the edges.
7. Let the skewers cool for a couple of minutes before serving—patience is a virtue, especially when it comes to not burning your mouth.

Ready to serve? These skewers boast a delightful contrast of crispy edges and tender centers, with a peanut satay sauce that’s irresistibly rich and slightly spicy. Try serving them over a bed of fluffy jasmine rice or alongside a crisp cucumber salad for a meal that’s anything but ordinary.

Balsamic Glazed Baked Tempeh

Yowza! If you’re on the hunt for a dish that’s equal parts nutritious and knock-your-socks-off delicious, you’ve just hit the jackpot. This balsamic glazed baked tempeh is the culinary equivalent of finding a twenty in your winter coat pocket—unexpectedly delightful!

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (or cubes, if you’re feeling rebellious)
• 1/4 cup balsamic vinegar (the good stuff makes a difference)
• 2 tbsp maple syrup (or honey, for the non-vegans out there)
• 1 tbsp soy sauce (low sodium works too)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced (because garlic is life)
• 1/2 tsp smoked paprika (for that smoky whisper)
• Black pepper to taste (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. No one likes a sticky situation.
2. In a bowl, whisk together balsamic vinegar, maple syrup, soy sauce, olive oil, minced garlic, smoked paprika, and black pepper. Taste it—go on, we won’t tell—and adjust the sweetness or tanginess to your liking.
3. Add the tempeh strips to the bowl, gently tossing to ensure each piece is lovingly coated in the glaze. Let it marinate for 10 minutes, flipping halfway through. Patience is a virtue, especially in marination.
4. Arrange the tempeh on the prepared baking sheet in a single layer. Reserve the leftover marinade—this liquid gold isn’t done yet.
5. Bake for 15 minutes, then flip each piece and brush with the reserved marinade. Bake for another 10-15 minutes until the tempeh is crispy around the edges and the glaze is sticky and caramelized.
6. Remove from the oven and let it cool for a couple of minutes. Trust us, it’s worth the wait.

Absolutely revel in the chewy texture and the deep, caramelized flavor of this tempeh. Serve it over a bed of greens for a salad that means business, or alongside some roasted veggies for a meal that’s as balanced as your last yoga pose.

Coconut Curry Baked Tempeh

Y’all, if you’re looking to spice up your meal prep game with something that’s equal parts nutritious and knock-your-socks-off delicious, you’ve just hit the jackpot. This Coconut Curry Baked Tempeh is here to save your taste buds from the mundane, with a flavor so bold it’ll have you doing a happy dance right in your kitchen.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch strips (for maximum flavor absorption)
• 1/2 cup coconut milk (the creamy kind, not the light stuff)
• 2 tbsp curry powder (because we’re not messing around here)
• 1 tbsp maple syrup (for that sweet, sweet balance)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp olive oil (or any neutral oil you’ve got)
• 1 clove garlic, minced (fresh is best, but we won’t tell if you use pre-minced)

Instructions

1. Preheat your oven to 375°F (because good things come to those who wait, and bake).
2. In a bowl, whisk together coconut milk, curry powder, maple syrup, soy sauce, olive oil, and garlic until it’s as smooth as your last pickup line.
3. Arrange tempeh strips in a single layer in a baking dish, then pour the coconut curry mixture over them, making sure each piece is lovingly coated.
4. Bake for 25 minutes, then flip each piece and bake for another 25 minutes. This ensures every bite is packed with flavor, not just the top.
5. For a golden finish, broil for 2-3 minutes, but don’t walk away – this is the culinary equivalent of watching a pot boil.

Perfectly crispy on the outside, tender on the inside, this tempeh is a texture dream. Serve it over a bed of fluffy rice or tucked into a wrap with all the fixings for a meal that’s as versatile as it is vibrant.

Sweet Chili Lime Baked Tempeh

Who knew that tempeh could steal the spotlight? This Sweet Chili Lime Baked Tempeh is here to prove that with the right mix of zesty lime, sweet chili, and a bit of baking magic, tempeh transforms into a crave-worthy centerpiece.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum sauce absorption)
• 2 tbsp olive oil (or any neutral oil)
• 3 tbsp sweet chili sauce (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for that zing)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, sweet chili sauce, lime juice, garlic powder, and salt until well combined. Tip: Taste the marinade and adjust the sweetness or acidity to your liking.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Tip: Let the tempeh sit for 5 minutes to soak up the flavors before baking.
4. Bake for 20 minutes, flipping the tempeh halfway through, until the edges are crispy and the sauce is caramelized. Tip: Keep an eye on the tempeh during the last 5 minutes to prevent burning.

Kick back and marvel at your creation—crispy on the outside, tender on the inside, with a perfect balance of sweet, spicy, and tangy. Serve it atop a vibrant salad, tucked into tacos, or straight off the baking sheet (no judgment here).

Rosemary Garlic Baked Tempeh

Alright, folks, let’s dive into a dish that’s about to make your taste buds do a happy dance—Rosemary Garlic Baked Tempeh. This isn’t just any tempeh; it’s a flavor-packed, crispy-on-the-outside, tender-on-the-inside masterpiece that even the most skeptical carnivores will secretly adore.

Ingredients

• 8 oz tempeh (cut into 1/2-inch slices for maximum crispiness)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is king)
• 1/2 tsp smoked paprika (for that smoky whisper of flavor)
• 1/4 tsp black pepper (adjust to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, soy sauce, minced garlic, rosemary, smoked paprika, and black pepper. This is your marinade—aka the magic potion.
3. Place the tempeh slices in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Let it sit for at least 10 minutes (or up to 30 for deeper flavor).
4. Arrange the marinated tempeh on the prepared baking sheet in a single layer, reserving any leftover marinade.
5. Bake for 15 minutes, then flip each slice and brush with the reserved marinade. Bake for another 15 minutes until golden and crispy around the edges.
6. Tip: For extra crispiness, broil for the last 2-3 minutes, but keep an eye on it to avoid burning.
7. Tip: If you’re not a fan of tempeh’s natural bitterness, steaming it for 10 minutes before marinating can mellow it out.
8. Tip: Serve with a drizzle of the leftover marinade or a squeeze of lemon for a bright finish.

This Rosemary Garlic Baked Tempeh comes out with a satisfying crunch giving way to a tender, flavorful center. Try it atop a salad, stuffed in a sandwich, or just straight off the baking sheet—no judgment here.

Tandoori Spiced Baked Tempeh

Let’s face it, tempeh can be a tough sell, but slather it in tandoori spices and bake it to crispy perfection, and suddenly, it’s the life of the party. This Tandoori Spiced Baked Tempeh is here to prove that plant-based eating doesn’t have to be boring—it’s bold, it’s flavorful, and it’s downright addictive.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for maximum marinade absorption)
• 1/4 cup plain yogurt (dairy or plant-based, your call)
• 2 tbsp tandoori spice blend (because life’s too short for bland food)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tbsp olive oil (or any neutral oil, but olive adds a nice touch)
• 1 tsp garlic powder (adjust to taste, but why would you?)
• 1/2 tsp salt (because seasoning is key)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. No sticking, no fuss.
2. In a bowl, whisk together the yogurt, tandoori spice blend, lemon juice, olive oil, garlic powder, and salt until smooth. Taste it—go on, it’s delicious.
3. Add the tempeh strips to the marinade, ensuring each piece is thoroughly coated. Let it sit for at least 10 minutes (longer if you can resist the temptation).
4. Arrange the marinated tempeh on the prepared baking sheet in a single layer. No overcrowding, or you’ll steam instead of bake.
5. Bake for 20 minutes, then flip each piece and bake for another 10-15 minutes until the edges are crispy and the tempeh is golden brown.
6. Remove from the oven and let it cool for a couple of minutes. Patience is a virtue, especially when it comes to not burning your mouth.

How’s that for a transformation? The tempeh comes out with a smoky, slightly charred exterior and a tender, flavorful interior. Serve it over a bed of greens, tucked into a pita, or just straight off the baking sheet—no judgment here.

Maple Dijon Baked Tempeh

Get ready to meet your new favorite weeknight hero: Maple Dijon Baked Tempeh. This dish is like that friend who’s always reliable but never boring, packing a punch of flavor that’ll make your taste buds do a happy dance.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum sauce absorption)
• 2 tbsp maple syrup (the real deal, please—no pancake imposters)
• 1 tbsp Dijon mustard (or whole grain for extra texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (low sodium works too)
• 1/2 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/4 tsp smoked paprika (for that sneaky depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, soy sauce, garlic powder, and smoked paprika until smooth. Taste and adjust sweetness or tanginess if needed.
3. Arrange tempeh strips on the prepared baking sheet and brush both sides generously with the maple Dijon mixture. Reserve any leftover sauce.
4. Bake for 15 minutes, then flip the tempeh and brush with more sauce. Bake for another 10-15 minutes until edges are crispy and caramelized.
5. Serve hot, drizzled with any remaining sauce. This tempeh is a texture dream—crispy outside, tender inside, with a sweet and tangy flavor that’s irresistible. Try it over a salad, in a sandwich, or straight off the baking sheet (no judgment).

So there you have it—a dish that’s as fun to make as it is to eat. The Maple Dijon Baked Tempeh is your ticket to flavor town, with a one-way ticket please.

Five-Spice Baked Tempeh

Ever find yourself staring into the abyss of your fridge, wondering how to turn that block of tempeh into something that doesn’t just taste like ‘health’? Fear not, because this Five-Spice Baked Tempeh is about to become your new best friend—packed with flavor, not guilt.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for maximum flavor absorption)
• 2 tbsp soy sauce (or tamari for a gluten-free twist)
• 1 tbsp maple syrup (because sweetness is life)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp five-spice powder (the secret weapon)
• 1/2 tsp garlic powder (for that punch)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together soy sauce, maple syrup, olive oil, five-spice powder, garlic powder, and black pepper until well combined. This is your marinade magic.
3. Place tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let it sit for 10 minutes—patience is key here.
4. Arrange the marinated tempeh on the prepared baking sheet in a single layer, reserving any leftover marinade for basting.
5. Bake for 15 minutes, then flip each piece and brush with the reserved marinade. Bake for another 15 minutes until golden and slightly crispy at the edges.
6. Remove from the oven and let it cool for a couple of minutes—this helps the flavors to settle and the tempeh to firm up.

Absolutely irresistible, this tempeh boasts a crispy exterior with a tender, flavorful interior. Serve it over a bed of greens for a light lunch or chop it up and toss into a hearty grain bowl for a dinner that’s anything but boring.

Pineapple Glazed Baked Tempeh

Who knew that tempeh could steal the spotlight with just a little pineapple magic? This Pineapple Glazed Baked Tempeh is here to prove that plant-based eating is anything but boring, packing a punch of flavor that’ll have even the staunchest carnivores asking for seconds.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch strips (for maximum glaze absorption)
• 1/2 cup pineapple juice (the sweeter, the better)
• 2 tbsp soy sauce (or tamari for a gluten-free twist)
• 1 tbsp maple syrup (because why not make it sweet?)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp garlic powder (for that umami kick)
• 1/2 tsp smoked paprika (adds a subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together pineapple juice, soy sauce, maple syrup, olive oil, garlic powder, and smoked paprika until well combined.
3. Arrange tempeh strips on the prepared baking sheet and brush both sides generously with the pineapple glaze. Tip: Let the tempeh sit for 5 minutes to soak up the flavors.
4. Bake for 20 minutes, then flip the tempeh and brush with more glaze. Bake for another 15-20 minutes until the tempeh is golden and the glaze is sticky.
5. For a caramelized finish, broil for 2-3 minutes, watching closely to prevent burning. Tip: This step is optional but highly recommended for that extra crunch.

Kick your meal up a notch by serving this sticky, sweet, and slightly smoky tempeh over a bed of fluffy jasmine rice or tucked into a sandwich with crisp veggies. The contrast of textures and flavors is nothing short of a party in your mouth.

Za’atar Spiced Baked Tempeh

Now, let’s dive into a dish that’s as fun to say as it is to eat—za’atar spiced baked tempeh. This Middle Eastern-inspired marvel is a game-changer for your weeknight dinners, packing a punch of flavor that’ll have your taste buds doing a happy dance.

Ingredients

• 8 oz tempeh, sliced into 1/2-inch thick strips (for maximum flavor absorption)
• 2 tbsp olive oil (or any neutral oil, for that matter)
• 2 tbsp za’atar spice blend (because homemade is great, but store-bought is fine too)
• 1 tbsp lemon juice (freshly squeezed, unless you’re in a pinch)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, za’atar, lemon juice, salt, and black pepper to create a marinade that’s bursting with flavor.
3. Arrange the tempeh strips on the prepared baking sheet and brush both sides generously with the marinade. Pro tip: Let it sit for 10 minutes to soak up all those delicious flavors.
4. Bake for 20 minutes, then flip the tempeh strips and bake for another 10-15 minutes until they’re golden brown and crispy around the edges. Keep an eye on them to avoid over-browning.
5. Remove from the oven and let cool for a couple of minutes. They’ll firm up a bit as they cool, making them even more satisfying to bite into.

Serve this za’atar spiced baked tempeh over a bed of fluffy quinoa or tucked into a pita with all the fixings for a meal that’s as versatile as it is delicious. The crispy edges and tender interior, combined with the tangy, herby marinade, make this dish a standout that’s sure to impress.

Jerk Seasoned Baked Tempeh

Prepare to have your taste buds do a happy dance with this jerk seasoned baked tempeh that’s bursting with flavor and just the right amount of kick. It’s the perfect plant-based powerhouse that’ll make even the most devout carnivores question their life choices.

Ingredients

• 1 block (8 oz) tempeh, sliced into 1/2-inch strips (for maximum flavor absorption)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice touch)
• 2 tbsp jerk seasoning (homemade or store-bought, adjust to taste)
• 1 tbsp soy sauce (for that umami depth, low-sodium works too)
• 1 tbsp maple syrup (because a little sweetness balances the heat)
• 1/2 cup water (to keep things moist during baking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together olive oil, jerk seasoning, soy sauce, and maple syrup until well combined. This is your flavor bomb—taste and adjust if you dare.
3. Arrange tempeh strips on the prepared baking sheet and brush both sides generously with the jerk mixture. Don’t be shy; the more, the merrier.
4. Pour water around the tempeh on the baking sheet to create a steamy environment, ensuring the tempeh stays tender.
5. Bake for 20 minutes, then flip the tempeh and bake for another 10-15 minutes until the edges are crispy and the tempeh is deeply caramelized.
6. Let it rest for 5 minutes before serving—patience is a virtue, especially when it comes to flavor development.

Bold and unapologetically flavorful, this jerk seasoned baked tempeh boasts a crispy exterior with a tender, meaty inside. Serve it atop a vibrant salad, tucked into a taco, or just straight off the baking sheet—no judgment here.

Summary

Craving a protein-packed meal that’s both delicious and easy to make? This roundup of 20 crispy baked tempeh recipes is your go-to guide for healthy, flavorful dishes. Whether you’re a tempeh newbie or a seasoned pro, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which recipe you loved, and pin this article to your Pinterest board for future cooking inspiration!