If you think tempeh is bland, this recipe is here to change your mind! We’re transforming humble tempeh into something truly spectacular: sweet, sticky, and spicy strips that are utterly addictive. The secret is a quick marinade and a double-glazing technique that bakes the flavor right in, creating a tender texture with slightly caramelized edges. Served over a bed of savory garlic collard greens and fire-roasted corn, this is a balanced, protein-packed vegan meal that will have everyone asking for seconds.
Ingredients
• 2 8-ounce / 227 g packages tempeh, sliced into ½-inch strips
• ⅓ cup / 80 ml maple syrup
• ¼ cup / 60 ml orange juice
• ¼ cup / 60 ml safflower oil, divided
• 2 tablespoons / 30 ml ketchup
• 2 tablespoons / 30 ml Dijon mustard
• 1 tablespoon / 15 ml sriracha sauce
• 1 tablespoon / 15 ml low-sodium tamari
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 2 cloves garlic, minced, about 2 teaspoons
• 2 12-ounce / 340 g bunches collard greens, stems and ribs removed, leaves thinly sliced
• 2 cups / 300 g frozen fire-roasted corn, thawed
Instructions
1. Place the sliced tempeh strips in a medium, heat-proof bowl.
2. In a medium saucepan, whisk together the maple syrup, orange juice, 2 tablespoons of oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon. Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened. Pour the hot marinade over the tempeh, cover, and let marinate for at least 30 minutes or overnight in the fridge.
3. Preheat the oven to 350°F / 175°C. Line a baking sheet with foil and coat with cooking spray. Arrange the marinated tempeh strips on the sheet, reserving the leftover marinade. Cover the sheet tightly with foil and bake for 15 minutes. Remove the foil, flip the tempeh, and bake uncovered for 5 more minutes until lightly browned. Remove from the oven and brush the tempeh with the reserved marinade.
4. While the tempeh bakes, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the collard greens in two batches, allowing the first to wilt before adding the second. Stir in the corn and season with salt and pepper, if desired. Cook for 5-7 minutes until the greens are tender. Serve the greens topped with the glazed tempeh strips.
Nutritional Information
• Nutrition Information
• Calories: 370
• Protein: 18 g
• Total Fat: 19 g
• Saturated Fat: 2 g
• Carbohydrates: 37 g
• Cholesterol: 0 mg
• Sodium: 358 mg
• Fiber: 5 g
• Sugar: 17 g
Pro Tips
• For a milder tempeh flavor, steam or simmer the strips in water for 10 minutes before marinating. This step also helps the tempeh absorb more of the delicious glaze.
• While 30 minutes is sufficient, marinating the tempeh overnight in the refrigerator will yield a much richer and more deeply infused flavor.
• Easily adjust the heat by increasing or decreasing the amount of sriracha. For a non-spicy version, you can omit it entirely.
• Don’t have collards? Sturdy greens like kale or Swiss chard make an excellent substitute. Simply adjust the cooking time until they are tender.
FAQ
Q: Is this tempeh recipe a good source of plant-based protein
A: Absolutely! Tempeh is a fantastic source of complete plant-based protein. A single serving of this recipe provides a hearty 18 grams of protein, making it a satisfying and nutritious main course for any vegetarian or vegan diet.
Q: Can I make this recipe gluten-free or soy-free
A: Yes, you can easily adapt it. To make it gluten-free, simply ensure you are using a certified gluten-free tamari. For a soy-free version, you can substitute the tempeh with a soy-free alternative like chickpea tempeh and replace the tamari with coconut aminos, adjusting the amount to taste.
Q: How should I store leftover glazed tempeh and greens
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The tempeh’s flavor will continue to deepen. You can enjoy it cold or gently reheat it in a skillet or microwave until warmed through.
Q: What can I substitute for collard greens
A: If you don’t have collard greens, sturdy greens like kale or Swiss chard are excellent substitutes. Simply adjust the cooking time as needed until they reach your desired tenderness. Spinach can also work, but it will cook much faster.
