Keto Vegan Baked Tempeh
If you’ve never had tempeh before, this is a great recipe to start with. This vegan Keto baked tempeh is marinated in a rich soy sauce mixture that’s sweetened with maple-flavored syrup. After marinating the tempeh, simply bake it in your oven. Tempeh is similar to tofu: it has a mild taste when raw, and it’s excellent for absorbing other flavors. You can flavor tempeh with any other seasonings you’d like, and you’d never know you were eating soybeans! Enjoy this Keto tempeh as a snack or as a main course alongside other low carb vegan recipes.
How to Make It
Step 1
Remove whole tempeh from its packaging and pat it dry if needed. Cut the tempeh into triangles, squares, or strips – whatever works best for you. Add the pieces to a mixing bowl. Next, combine all remaining ingredients in a separate dish, then pour this mixture over the tempeh.
Step 2
Use a spoon to gently fold the tempeh over in the marinade until it’s coated. Marinate the tempeh in your refrigerator for an hour. You’ll need to fold the tempeh with a spoon every 15 minutes to ensure the marinade gets absorbed. You may marinate for longer if desired.
Step 3
After marination, preheat an oven to 350 F (180 C) and line a sheet tray with parchment paper. Arrange the tempeh on the tray, and pour any excess marinade over the pieces. Bake the tempeh for approximately 18-20 minutes, flipping the pieces over halfway through. Let the baked tempeh cool for just a couple of minutes before enjoying it.
Ingredients
- Tempeh
8 oz
- Sauce Soy
1 tbsp
- Pancake syrup, maple-flavored, sugar free
2 tsp
- Black pepper
0.25 tsp
- Garlic powder
0.25 tsp
- Paprika
0.5 tsp