Orange Ginger Tempeh

Tempeh has become my favourite vegetarian protein source. For a long time, I had no idea how to cook tempeh and every time I tried, it wasn’t as tasty as I hoped. I learned two key points to making delicious tempeh:

1. The marinade must be delicious!
2. Steam it before you marinade it – steaming it opens up the pores so the marinade can soak in more.

Tempeh is fermented soy beans. Fermented foods are great for promoting healthy gut bacteria. Unlike tofu, tempeh actually contains soluble fibre which is great for helping to promote a healthy intestinal system and helps to pull out toxins. Also, since it is fermented much of the phytic acid from the soy is deactivated, phytic acid is a anti-nutrient which prevents the absorption of minerals. We always buy organic since most non-organic soy products are genetically modified (GMO). It is a wonderful source of protein, B-vitamins (B2, B3, B6), manganese, phosphorous, magnesium, copper and iron.


3/4 cup Orange Juice (freshly squeezed)
1 tbsp Tamari
3 tbsp Apple Cider Vinegar
2 tbsp Maple Syrup
1 tbsp Olive Oil
1 clove of Garlic (minced)
1 1/2 tsp Freshly Grated Ginger


1. Preheat oven to 375 convection bake. (If you don’t have convection, you will need to bake it for about 10 minutes more).
2. Cut tempeh into strips about a centremeter thick. Then cut them into inch long pieces.
3. (Optional but worth it): Steam tempeh for 10-15 minutes. It opens up the pores so the marinade soaks in more.Squeeze the orange juice yourself. Grate your ginger fresh. Mince your garlic.
4. Whisk the orange juice, ginger, garlic, tamari, maple syrup, olive oil and apple-cider vinegar together. Once mixed add the marinade to theĀ baking dish.
5. Add tempeh into dish. Ideally marinate for 15-30 minutes. If you steamed the tempeh and don’t have time to marinate, it will still soak up lots of the flavor when cooking. If you didn’t steam the tempeh, marinate for 1-2 hours.
6. Bake for 30 minutes (If your oven is on bake, bake for 40 minutes until soft)

Enjoy! Yum šŸ™‚