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Thai marinated tempeh nuggets

  • Author: Healthy Happy Mama
  • Total Time: 105 minutes
  • Yield: Serves 2-3 as a main course, more if used in a stir-fry recipe or something similar 1x


A tasty marinaded tempeh recipe, that can be served as a main or part of a stir fry


  • 1 8 ounce package tempeh, cut in half length wise and then into 10 nuggets
  • 3/4 cup vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium tamari (or use regular soy sauce)
  • 2 tablespoons lime juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chopped cilantro


Bring a large pot of water to a boil.  Add the tempeh and reduce the heat to a simmer.  Cook for 10 minutes, and then remove the tempeh with a slotted spoon.

{I learned this method of boiling before marinating and cooking from Veganomicon.  It is supposed to help remove the bitterness of the tempeh–which I didn’t even notice before–and help soak up the marinade better.  With the latter, I concur.  This tempeh definitely absorbed the flavors of the marinade nicely.}

Meanwhile, whisk together the marinade ingredients in a bowl large enough to fit the tempeh.

{If you are going to use the tempeh for a stir fry, you can cut it into smaller pieces now}  Put the tempeh in the marinade and use your fingers to flip it around to ensure all sides get covered.  Allow to marinate for an hour.

Preheat the oven to 375 degrees.  Spray a baking sheet with cooking spray.  Put the tempeh on the tray, spread out so the pieces aren’t touching each other.  Allow to bake for 12-15 minutes, then turn the tempeh over with a spatula and bake another 10 minutes.

  • Prep Time: 70 minutes
  • Cook Time: 35 minutes
  • Category: main meal
  • Cuisine: Asian


  • Serving Size: 1 of 2 servings
  • Calories: 213
  • Sugar: 1.5g
  • Sodium: 27mg
  • Fat: 13.5g
  • Carbohydrates: 11.5g
  • Protein: 15.5g

Keywords: vegan main meal