5-ingredient Crispy Marinated Tempeh

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5-ingredient Crispy Marinated Tempeh

Cook Time25 mins
Total Time2 hrs 30 mins
Course: Main Course
Keyword: high-protein, oil-free, vegan
Servings: 2
Calories: 431kcal
Author: J. Plants


  • 400 g. | 1 (14-oa) pack Tempeh cubed
  • 60 ml. | ¼ cup Soy sauce low sodium
  • 30 g. | 4-inch piece Ginger minced
  • 4 cloves Garlic minced


  • Put the tempeh cubes in an airtight with all the other ingredients (except the optional toppings).
  • Close the lid and shake well until the tempeh cubes are evenly covered with the marinade.
  • Put the airtight container in the fridge for at least 2 hours, and up to 24 hours, to make sure the tempeh is thoroughly marinated. (24 hours of marinating yields the best results.)
  • Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
  • Transfer the tempeh cubes onto the baking sheet and bake for about 25 minutes or until the tempeh is browned and crispy.
  • Serve the tempeh with the optional toppings and enjoy!
  • Store the tempeh in an airtight container in the fridge, and consume within 3 days. Alternatively, store it in the freezer for a maximum of 60 days and thaw at room temperature. The tempeh can be eaten cold or reheated in a toaster oven or a non-stick frying pan.


Tempeh (soy)
(can be substituted with chickpea tempeh)
Soy sauce (gluten)
(can be substituted with gluten-free tamari or coconut aminos)


Calories: 431kcal | Carbohydrates: 10.5g | Protein: 47.9g | Fat: 19.4g | Fiber: 11.8g | Sugar: 0.1g


This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN

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