I’ve wanted to create my own blackened tempeh recipe for a while – one that is oil free, not pan fried, and uses ingredients that are readily available in my pantry…. and it finally happened!
This has a spicy, slightly smoky flavor, and is very simple to put together.
2 packages of tempeh
1/4 cup tamari or soy sauce
1/4 teaspoon garlic powder
1 Tablespoon brown rice vinegar
2 Tablespoons nutritional yeast
2 teaspoons smoked paprika
dash black pepper
Cut the tempeh into desired size slices or chunks. Blend together the marinade (all remaining ingredients). Add a drizzle of water if needed.
The marinade will be fairly thick, so it’s best brushed on the tempeh rather than poured. It can be marinated for 30-60 minutes, but I put it on and cooked it immediately and it tasted great.
Place on a baking sheet covered with parchment paper, and brush a thin layer of the marinade on the paper. Put the tempeh in a single layer on the baking sheet, and brush the marinade on the tempeh. Bake at 425* for 15 minutes, then flip and brush the bottom with the remaining marinade and bake for 15 minutes.
Right before removing from the oven, broil for 2 minutes.