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5 from 12 votes

Favorite Lemon Pepper Baked Tempeh Cubes

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: gluten free, vegan
Author: Gena Hamshaw


  • 1/4 cup lemon juice
  • 2 tablespoons low sodium tamari
  • 1 teaspoon Dijon mustard
  • 2 teaspoons agave or maple syrup
  • 1 tablespoon olive oil
  • 1/4 teaspoon heaping black pepper, plus extra.
  • 1 8- ounce block tempeh cut into cubes (or strips)


  • Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in an airtight storage container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to a day (I usually do it overnight).
  • Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve.


Leftover tempeh cubes will keep in an airtight container in the fridge for up to 4 days.