Roast Tempeh Calories

Slice the tempeh, season or marinate it, then bake it on a lined tray until heated through and browned. Arrange the pieces in a single layer and turn them partway through so they cook evenly.

A simple marinade for roast tempeh combines soy sauce, garlic, citrus juice, and a little oil. Let the slices absorb the flavour before baking, and use less added salt if the marinade is already salty.

For crisp-edged roast tempeh, pat the pieces dry, leave space between them on the tray, and avoid coating them in excess sauce. Turning them during baking helps brown both sides.

Roast tempeh tastes savoury and nutty, with an earthy fermented note that becomes more pronounced as it browns. It readily takes on marinades, so sauces and spices can shift its flavour in many directions.

Roast tempeh is made from fermented whole soybeans, giving it a dense, chewy texture; tofu is made from coagulated soy milk and is usually softer. Tempeh also has a more pronounced fermented, nutty taste.

A mild bitter edge in roast tempeh can come from fermentation, but a strong off smell or slimy surface may indicate spoilage. If the flavour is simply too sharp, steaming the slices briefly before marinating can mellow it.

Yes, oven roasting is hot enough to kill many of the live microorganisms present in fermented tempeh. Tempeh can still provide protein and fibre after cooking, but roast tempeh should not be counted on as a source of live cultures.

Serve roast tempeh with rice, roasted vegetables, noodles, or a fresh salad, or tuck it into a sandwich or wrap. A tangy dressing or sauce balances its earthy flavour and works well with its firm texture.

Yes, you can freeze cooked roast tempeh in an airtight container once it has cooled. Thaw it in the refrigerator and reheat it in an oven or pan; the texture may be a little softer after freezing.