Tempeh tastes even better on the grill! This Grilled Tempeh is marinated in soy sauce, then grilled to perfection, which adds to the smoky flavor of it all. Plus, it’s delicious on a sandwich, salad or paired with your favorite vegetable!
If you know me at all, you know I adore tempeh. It’s incredibly versatile, and can be eaten for pretty much any meal of the day.
Admittedly, this maple grilled tempeh recipe is quite similar to my tempeh bacon, but it’s marinated for longer and cooked on the grill, which really elevates it and takes the smokiness to another level.
- A new and delicious way to enjoy your favorite plant-based protein.
- Made with 4 ingredients, and grills in under 10 minutes.
- Marinated in a mixture of soy sauce, maple syrup and garlic, so it’s salty, sweet and a little smoky too.
- Tempeh - I recommend buying plain, unseasoned tempeh. This recipe uses a simple homemade marinade, so you’ll want to start with a blank slate.
- Soy sauce - Can sub tamari or even coconut aminos if you prefer. Using coconut aminos will make the flavor a tad sweeter, but it’s a great gluten free and paleo option.
- Maple syrup - If you’re not vegan, you could sub honey.
- Garlic powder - No substitution! A little bit goes a long way.
Step 1: Slice the tempeh. Tempeh typically comes as a rectangular block. So, you’ll want to start by slicing it into thin strips, about ¼” thick. Then, place it into a small plastic bag or in a bowl.
Step 2: Make the marinade. Next, whisk soy sauce, maple syrup, garlic powder, and salt together. Pour the marinade overtop of the tempeh (either in the bag or the bowl), then place the tempeh in the refrigerator and allow it to marinate for at least 10 minutes, or up to 4 hours.
Step 3: Grill. When you’re ready, place a grill grate on your grill, then heat it to 400°. Place the tempeh in the grates in a single layer (you may need to use two grill grates or do this in batches), and grill it for 4 minutes.
Flip it over, brush some of the leftover marinade overtop, then grill it on the second side for 3-4 minutes.
Expert tips and FAQs
- Even after brushing some of the marinade over the tempeh while grilling, you should still have some leftover. Be sure to brush a little more over the tempeh right before serving!
- I like sprinkling a bit of sea salt over the tempeh before serving as well.
- The tempeh marinade is fairly versatile -- feel free to play around with the measurements (i.e. add more or less soy sauce/maple syrup).
- To take the smokiness to the next level, try adding ½ teaspoon of liquid smoke to the marinade.
Am I able to make this over the stove?
Yup! If you’re looking for a skillet version of this recipe, be sure to check out my tempeh bacon recipe.
Can I grill the whole block of tempeh instead?
Yes, but I don’t recommend it, and here’s why: Though it might be a tad quicker/easier to grill the whole block rather than slicing it, the end result won’t be as flavorful. You want the grill marks to be on EVERY slice of tempeh, rather than just on the outside.
How can you tell when the tempeh is done?
Similar to traditional bacon, tempeh cooks very quickly. For this recipe, I recommend checking for strong grill marks. Ultimately, you don’t need to cook it for more than eight minutes total.
What can I serve with grilled tempeh?
Tempeh pairs well with so many things, but my personal favorites are my summer sweet potato salad, vegan shakshuka, grilled corn salad, and my grilled asparagus pasta salad.
- Refrigerator: Store cooked tempeh in a sealed container in the refrigerator for up to 5 days. Just note that two things will happen:
- 1) the flavors will get stronger because the tempeh will continue to ferment in the refrigerator
- 2) some of the marinade will get absorbed in the refrigerator, so you may need to add more after reheating.
For more information on storing tempeh, be sure to check out this article titled Tempeh 101.
More quick vegan recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 8 oz. tempeh (1 package); plain
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Place the block of tempeh on a cutting board, then thinly slice it and place the slices in a small plastic bag or a bowl.
- Next, make the marinade. Whisk the soy sauce, maple syrup, garlic powder, and salt together. Then, pour the marinade over the tempeh (either in the bag or the bowl) and place the tempeh in the refrigerator for at least 10 minutes, or up to 4 hours, allowing it to marinate.
- Place a grill grate on your grill, then heat your grill over medium heat (approx. 400°). Spray the grate with nonstick spray, then place the tempeh in a single layer on the grate (you may need to use two grill grates, or do this in batches). Grill it on the first side for 4 minutes, then flip it over, brush it with a little more of the marinade and grill it for 3-4 minutes on the second side.
- Transfer the tempeh from the grill onto a plate. Before serving, brush it with any remaining marinade and sprinkle it with sea salt. Enjoy!
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