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Maple Marinated Tempeh

This tempeh is easy to make and heart healthy with no added oils. It is wonderful as a center-of-the plate protein with a baked potato, and salad. It also makes a killer wrap with sweet potato, kale and hummus.
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Course Main Dish
Cuisine Vegan
Servings 4


  • 8 oz package tempeh
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 2 minced garlic cloves
  • 1 1/2 teaspoon dried rosemary
  • 1 teaspoon black pepper
  • 1/2 teaspoon Salt optional


  • Slice the tempeh lengthwise into 16 strips, approximately ? inch wide.
  • Steam or simmer the sliced tempeh for 10-15 minutes and then drain. (optional to remove bitterness from tempeh)
  • Combine the rest of the ingredients in a 9 x 12 inch baking dish.
  • Add the tempeh and then flip it over a few times to cover in the marinade.
  • Place the baking dish towards the top of the oven and broil for 3-4 minutes until nice browned. Flip the tempeh and broil for another 3-4 minutes. Watch to ensure it becomes browned but not burnt.
  • To prepare the wrap, spread a few slices of tempeh, some hummus, baked sweet potato and kale onto a whole wheat wrap. Roll it up and slice into two halves.


 2017 Beantown Kitchen- Reprint only by permission of the author
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