Print Recipe
4.5 from 4 votes

Balsamic Mustard Baked Tempeh

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: gluten free option, no oil, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 1 8- ounce block tempeh cut into 1/4-inch thick slices
  • 1/3 cup balsamic vinegar
  • 1/3 cup coconut aminos or 2 tablespoons tamari or soy sauce + 3 tablespoons water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup agave, or coconut nectar (optional: adds extra sweetness if you like the sweet/salty duo)


  • Preheat your oven to 350F. Lightly spray or coat a square, nonstick, 8 x 8 baking dish with vegetable oil or line it with parchment. Arrange the tempeh slices in the dish.
  • Whisk together the vinegar, aminos or tamari/soy/water mixture, mustard, and maple syrup if using. Pour this marinade over the tempeh.
  • Cover the baking dish with foil and bake, covered, for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the marinade is completely reduced and sticky and the tempeh is dark and glazed. Serve in salads, bowls, or as a side dish with your favorite meal!