This simply marinated tempeh can be used in all sorts of ways. I like to use it for salads, sandwiches and wraps. The marinade is made from fridge and pantry staples so it is easy to whip up when you are planning on the fly.
Cubes are best for salads, but slices are best for sandwiches. For wraps, you could go either way, but I prefer the slices.
When I took the pictures I made a wrap with massaged kale, diced yellow bell pepper, diced yellow onion, diced tomato, marinated tempeh and ranch. Easy and delicious. I could have easily skipped the tortilla and made the same thing into a salad.
The marinade is the perfect combination of basic flavors. Saltiness from the tamari or soy sauce, acidity and subtle sweetness from the apple cider vinegar, and savoy-ness from the garlic and onion powders.
This simple base can be added to as well to make something with a more specific flavor. I have outlined some ideas in the variations section below for you to check out.
Variation to the Simply Marinated Tempeh recipe:
- Curried version: Use 1 tsp curry powder in place of garlic and onion powder. Check out my curry powder recipe.
- Spicy version: Add ¼ tsp cayenne pepper, or hot sauce to taste.
- Smoky version: Add ½ tsp smoked paprika.
- Chipotle version: Add ½ tsp chipotle powder.
- 2 TBS apple cider vinegar
- 1 TBS reduced sodium tamari or soy sauce
- ½ tsp garlic powder
- ¼ tsp onion powder
- 8 oz block tempeh, sliced or cubed
- 1 TBS olive oil
- Mix together the vinegar, tamari, garlic and onion powders. Add the tempeh and toss to coat. Let rest at least 15 minutes, stirring occasionally to toss.
- Heat oil in a skillet. Add tempeh and cook until it starts to brown and turn to brown the other side.
- Serve the tempeh in wraps, on sandwiches, or in salads.
This looks nice and easy. I make a similar marinade then sauté the tempeh cut it into cubes ready for the next recipe.
Thanks, Elizabeth!
Thanks for this recipe. Looks very tasty.
Thank you, Amelia!