Tempeh with Maple-Mustard Glaze

I LOVE to use tempeh as a protein when preparing meals! (Tempeh is a pressed, fermented soybean cake) It has great texture and a slightly nutty flavor! Plus since it’s fermented, it’s good for digestion. This is a quick and easy way to prepare tempeh! You can let it marinate for an hour if pressed for time, or overnight in the fridge!

1 package of tempeh
1/4 cup veggie broth
3 T maple syrup (or agave or honey)
1 T olive oil
1 T dijon mustard
1 T ketchup
1 T soy sauce or tamari
1/4 tsp onion powder
1/4 tsp garlic powder

Additional 1 T olive oil (for sauteeing)

Cut tempeh cake into 4 equal pieces.
Carefully cut each quarter lengthwise into 3 pieces.
Place 12 pieces in single layer in shallow pan or dish.


Combine rest of ingredients for marinade.
Stir well and pour over tempeh.
Let marinate at least one hour.


Heat 1 T olive oil in a saute pan.
Add tempeh pieces in single layer.
Brown a few minutes on each side.
Add rest of marinade and simmer a few more minutes.





Serve this delicious tempeh with your favorite side dishes!
I served it here with mashed potatoes and my homemade sauerkraut. šŸ™‚

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