Miso Tahini Marinated Tempeh

Simply satisfying. Simply balanced. Simply delicious.

  • Total Time: 40m
  • Serves: 1


  • 70 g tempeh
  • 3 tbsp. tahini
  • 2 tbsp. maple syrup
  • 2 tbsp. liquid amino acids (or soy sauce or tamari)
  • 1 tsp. miso paste
  • 1/2 tsp. apple cider vinegar
  • 1 tsp. chili flakes
  • 1 - 2 tbsp water


  1. Slice your tempeh lengthways and place in a shallow dish.
  2. Mix the ingredients for marinade until it reaches a smooth consistency. Add a bit of water to thin it out.
  3. Pour the marinade over the tempeh and place in airtight container in the fridge overnight (or for a few hours).
  4. When you are ready to cook your tempeh, turn on the oven to 180 degrees Celsius.*
  5. Place the tempeh slices on a tray that has been lined with tin foil or baking paper.
  6. Bake for 12-15 minute. Then turn them over and bake for another 5 minutes.
  7. Serve immediately. Leftover tempeh (if you have any will last for 2-3 days).
  8. Mix together tahini, water and lemon juice for a quick side dip
  9. Lemon juice, squeezed
  10. * Frying the tempeh with a bit of coconut oil is also a delicious alternative to cooking it!

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