Recently on More Good Day Oregon, I made one of a sweet and smoky Maple Mustard Roasted Tempeh. Tempeh is one of my go-to proteins. This recipe is perfect for barbecue lovers — it uses maple syrup, balsamic vinegar, and mustard to bring traditional barbecue flavors to this nutritious and versatile plant-based protein.
Now, you may be wondering… what the heck is tempeh?!?
I get it. Tempeh’s not exactly what’s-for-dinner in the U.S., but it should be!
Back when I was in grad school, they used to serve tempeh tacos in the dining hall. And I never ate it. And I totally made fun of it. But little did I know that years later, I’d be a huge fan!
Used in traditional Indonesian cuisine, tempeh is made from fermented soybeans; in fact, you can see the intact soybeans in a cake of tempeh. Because tempeh is fermented, most people find it easier to digest than tofu, and it’s a good source of gut-friendly probiotics.
Tempeh is one of my favorite plant-based proteins. It’s one of the highest plant-based sources of protein, easy to prepare, and very versatile.
In order to make tempeh taste its best, I recommend steaming it for about 10 minutes before you marinate it. This will help remove any natural bitterness, and prepare the tempeh to absorb the flavors from the marinade.