Let’s be real—finding a plant-based main that is budget-friendly, actually filling, and not a total hassle to make can be a challenge. That is exactly why I am currently obsessed with these Baked Tempeh Patties. They have become my go-to weeknight savior because they pack a massive 23 grams of protein per serving and soak up that savory garlic-soy marinade beautifully. If you’ve been on the fence about tempeh, this recipe is the perfect introduction; it’s nutty, hearty, and costs just over a dollar to make!
Yields: 2 Servings | Prep Time: 15 mins (+1 hr marinade) | Cook Time: 25 mins
Ingredients
- 1 (8 oz / 225g) package soy tempeh
- 1 cup (240ml) vegetable broth (for simmering)
- 2 tbsp (30ml) vegetable broth (for marinade)
- 3 tbsp (45ml) soy sauce (or tamari for gluten-free)
- 2 tbsp (30ml) apple cider vinegar
- 3 cloves garlic, minced
- 2 tsp (10ml) sesame oil
Instructions
- Steam the tempeh: Slice the block of tempeh in half crosswise to create two equal-sized square or rectangular patties. In a small saucepan, bring 1 cup (240ml) of vegetable broth (or water) to a gentle boil. Add the tempeh patties, reduce heat, and simmer for 10 minutes. This step helps remove the natural bitterness of the tempeh. Drain well and pat dry.
- Prepare the marinade: While the tempeh simmers, whisk together the 3 tbsp (45ml) soy sauce, 2 tbsp (30ml) apple cider vinegar, 2 tbsp (30ml) vegetable broth, 2 tsp (10ml) sesame oil, and minced garlic in a shallow dish or a zip-top bag.
- Marinate the patties: Place the warm, drained tempeh patties into the marinade. Turn them over to ensure they are fully coated. Let them marinate in the refrigerator for at least 1 hour, though overnight is best for maximum flavor absorption.
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Bake the patties: Transfer the marinated tempeh patties onto the prepared baking sheet. Bake for 10–12 minutes on the first side. Remove from the oven, flip the patties carefully, and bake for another 10–12 minutes on the other side until they are golden brown and firm.
- Serve: Remove from the oven and serve immediately while warm.
Nutritional Information
- Calories: 278 kcal
- Carbohydrates: 13g
- Protein: 23g
- Fat: 16g
Pro Tips for the Best Tempeh
- Don’t Skip the Simmer: Many people find tempeh bitter. The secret to removing that bitterness is the initial 10-minute simmer in vegetable broth or water. This opens up the pores of the fermented soybeans, allowing them to absorb the marinade much better later on.
- Score for Flavor: Before marinating, use a sharp knife to gently score a crosshatch pattern (about 0.1 inch / 3mm deep) on both sides of the patties. This increases the surface area, allowing that savory garlic-soy sauce to penetrate deeper into the patty.
- Marinate While Warm: Do not let the tempeh cool down completely after simmering. Transferring the warm patties directly into the room-temperature marinade helps the tempeh soak up the flavors like a sponge.
- Crispier Texture: If you prefer a crispier exterior without frying, you can brush the patties with an extra 0.5 tsp (2.5ml) of sesame oil halfway through baking, right after you flip them.
Frequently Asked Questions (FAQ)
Why does my tempeh taste bitter? Tempeh has a natural, earthy bitterness due to the fermentation process. To neutralize this, we highly recommend steaming or simmering the tempeh block for 10 minutes before marinating it. This step mellows the flavor and improves the texture significantly.
Can I make these tempeh patties in an air fryer? Yes! To air fry these patties, preheat your air fryer to 375°F (190°C). Place the marinated patties in the basket in a single layer and cook for 10–12 minutes, flipping halfway through, until they are golden and crisp at the edges.
Is this recipe gluten-free? Tempeh itself is usually gluten-free (check the package to ensure no barley was added), but traditional soy sauce contains wheat. To make this recipe 100% gluten-free, simply swap the soy sauce for Tamari or liquid aminos.
Can I freeze baked tempeh patties? Absolutely. These patties freeze very well. Once baked and cooled, wrap them individually in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months. To reheat, bake them at 350°F (175°C) for 10–15 minutes until heated through.
I really hope these Baked Tempeh Patties make it into your weekly rotation. Whether you sandwich them between buns for a classic burger experience or slice them up over a hearty grain bowl for a massive protein boost, they are versatile enough to suit any craving. If you give this recipe a try, please leave a comment and a star rating below—I love hearing how you make it your own!
