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This marinated mustard tempeh recipe has saved me many times, when looking for something hearty and savory to add to a meal.

And this marinated mustard tempeh couldn’t be easier to put together, too.

You may have seen packages of funny looking blocks, sometimes gray, sometimes brown, sometimes spelled with flax seeds, and wondered ~ what in the world IS this thing?

A Little Tempeh Education

I’ve been eating tempeh for some time now and absolutely love it. It has become of one of my favorite protein sources with a deep, rich, umami flavor.

Some people may believe it’s a processed product since it comes in a package, but that’s not entirely true (if you think of it, processing carrots in a food processor makes them processed, right?) Tempeh is a mixture of soy beans (and possibly an added grain in some cases), that’s been fermented with a culture and packed into a small brick-lied shape. That’s the gist.

What You Need To Know

First, it’s super high in protein (so for those that are plant-based curious, it’s a serious win!) Most 3 oz servings give you about 19 grams of protein.
Secondly, t’s not always gluten free. Check the ingredients, as sometimes barley is added and therefore conteins gluten.
Always buy organic. You don’t want to mess around with non-organic soy as they are often GMO.
Sometimes tempeh has a gray discoloration, which is perfectly normal, and a part of the fermentation process.
Lastly, try not to buy already marinated tempeh, as it often contains a lot of sugar.

How To Cook Tempeh

The biggest thing you should know about tempeh is that it tends to be bitter. To combat this, you have to steam it first for a bit to get rid of that flavor. Be cautious of recipes that don’t call for steaming first.
Secondly, tempeh a blank slate: it basically tastes like nothing. Well, I’m exaggerating. It doesn’t taste like nothing, it just doesn’t have much of any hutzpah. A little nutty, but that’s about it, its texture is meaty and sometimes firm (depending on how you cook it) and can take on the flavor of whatever you put with it. In other words, you have to dress it well. If the marinade tastes good, the tempeh will taste good. But you typically need a strong marinade as the tempeh is so neutral on its own.
It’s delicious hot or cold. I typically throw it over a salad, or in a stir fry, add it to a love bowl with a grain and roasted veggies, or just a great protein to nibble on when you’re traveling.

This Marinated Mustard Tempeh Pares Well With:

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Marinated Mustard Tempeh

Andreea Fegan, www.LittleBitesOfJoy.com

A delicious, savory and protein-rich dish, celebrating the versatility of Tempeh!

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Equipment

Steamer and pot
Baking pan or sheet (if using sheet, use parchment paper)

Ingredients

2 Standard packages organic tempeh blocks
2 tbsp Tamari, soy sauce or coconut aminos
3 tbsp Brown mustard
1/4 cup Raw apple cider vinegar
1/2 tsp Salt (or more to taste)* See note below
Black pepper

Instructions

First, prepare to make the tempeh: prepare a steamer with enough water to steam for about 12 minutes.
Open two packages of tempeh and slice, then cube (3/4 inch cubes or so).
Place the cubes in a steamer and steam for about 12 minutes. While these are steaming, make the marinade.
Combine the marinade ingredients in a bowl. When the tempeh is done, add it to the bowl and toss to coat. The open pores of the tempeh will take in the marinade as it bakes.
Pour the marinated tempeh on a parchment paper-lined baking sheet or pan (often I make the marinade right in the pan I will bake it in). If on a baking sheet, line them up in a single layer and they will cook up more crispy. Bake at 350 degrees for about 25 minutes or until they brown at the tops.

Notes

The amount of salt you add depends on the type of soy sauce, tamari or coconut aminos you use.

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