Sesame Roasted Tempeh – Sharon Palmer, The Plant Powered Dietitian

Sesame Roasted Tempeh – Sharon Palmer, The Plant Powered Dietitian

Calling all plant-based aficionados! If you haven’t tried tempeh, you are really missing out! This plant-based, vegan superstar is a traditional food from Indonesia, made from fermented soy and grain, and it’s packed with nutrients, including protein and fiber. Tempeh is just so versatile, you can use it in place of meat in just about anything: stir-fries, casseroles, sandwiches, stews, pasta dishes. It’s also really good on its own if you marinate it and roast it, as I’ve done in my classic recipe for Sesame Roasted Tempeh. This simple solution is perfect for making up your own batch of roasted tempeh each week so you can sprinkle it into salads and wraps, and munch on it as a high-protein snack.

Step-by-Step Guide:

This recipe is so easy. Just cube tempeh and marinate in soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger for at least one hour.
Then bake marinated tempeh for 15-20 minutes at 400 F until golden.
Serve it in a variety of dishes, such as salads, sandwiches, and grain bowls.
Try this recipe for Sesame Tempeh Buddha Bowl, which uses this Sesame Roasted Tempeh.


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Sesame Roasted Tempeh

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes (including marinating time)
  • Yield: 4 servings 1x
  • Diet: Vegan


This easy recipe for marinated, roasted tempeh is a classic plant-based dish you can use as a protein entree, or as an addition to salads, wraps, or grain bowls.


  1. Place cubed tempeh in a medium dish.
  2. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour.
  3. Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside.
  4. Remove from oven and cool.
  5. Serve in salads, as an entree, on vegetable skewers, and in sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to 5 days.


To make this recipe gluten-free, use gluten-free tempeh and soy sauce.


  • Serving Size: 2 ounces
  • Calories: 147
  • Sugar: 1 g
  • Sodium: 290 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 11 g

For more plant-based tempeh recipes, check out some of my favorites:

Farmers Market Tempeh Hash
Sesame Tempeh Buddha Bowl
Thai Tempeh Noodle Skillet


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More Tools for Eating and Living the Goodness

Sign up for Sharon Palmer's FREE Go Vegan Toolkit
Sign up for Sharon Palmer's FREE Plant-Based Pantry Toolkit


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