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!
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
1. Steam the tempeh: Slice the block of tempeh in half crosswise to create two equal-sized patties. In a small saucepan, bring 1 cup / 240ml of vegetable broth to a gentle boil. Add the tempeh, reduce heat, and simmer for 10 minutes. This step removes any bitterness. Drain well and pat dry.
2. 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.
3. Marinate the patties: Place the warm, drained tempeh patties into the marinade, turning to ensure they are fully coated. Let them marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
4. Preheat and prep: Preheat your oven to 375°F / 190°C. Line a baking sheet with parchment paper.
5. Bake the patties: Transfer the marinated tempeh patties onto the prepared baking sheet. Bake for 10–12 minutes on the first side. Carefully flip the patties and bake for another 10–12 minutes until golden brown and firm.
6. 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: The secret to removing tempeh’s natural bitterness is the initial 10-minute simmer. This also opens up its pores to better absorb the marinade.
• Score for Flavor: Before marinating, use a knife to gently score a shallow crosshatch pattern on both sides of the patties. This increases the surface area for the marinade to penetrate.
• Marinate While Warm: Transferring the warm, simmered patties directly into the marinade helps the tempeh soak up the flavors like a sponge.
• Get a Crispier Texture: For a crispier exterior, brush the patties with an extra 0.5 tsp / 2.5ml of sesame oil right after you flip them halfway through baking.
