Sharon Palmer RD

Published on April 29, 2026

Easy Sesame Roasted Tempeh (Step-by-Step Plant-Based Protein Recipe)

This Sesame Roasted Tempeh recipe is a simple, foolproof way to create flavorful plant-based protein with just a handful of ingredients. With step-by-step instructions, you’ll learn how to transform tempeh into a crispy, savory dish perfect for beginners and seasoned cooks alike. Enjoy it on its own or add it to grain bowls, salads, wraps, and stir-fries for an easy, nutritious vegan meal.

If you haven’t tried tempeh, you are really missing out! This plant-based, vegan superstar is a traditional food from Indonesia, made from fermented soy and grain, and it’s packed with nutrients, including protein and fiber. Tempeh is just so versatile, you can use it in place of meat in just about anything: stir-fries, casseroles, sandwiches, stews, pasta dishes. Learn more about tempeh here. It’s also really good on its own if you marinate it and roast it, as I’ve done in my classic recipe for Sesame Roasted Tempeh. This simple solution is perfect for making up your own batch of roasted tempeh each week so you can sprinkle it into salads and wraps, and munch on it as a high-protein snack. While tempeh typically continues gluten, you can find gluten-free tempeh products in many well-stocked supermarkets.

Step-by-Step Guide:

This recipe is so easy. Just cube tempeh and marinate in soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger for at least one hour.

Then bake marinated tempeh for 15-20 minutes at 400 F until golden.

Serve it in a variety of dishes, such as salads, sandwiches, and grain bowls.

Try this recipe for Sesame Tempeh Buddha Bowl, which uses this Sesame Roasted Tempeh.

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Sesame Roasted Tempeh

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Author: The Plant-Powered Dietitian
Total Time: 1 hour 30 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Vegan

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Description

This easy recipe for marinated, roasted tempeh is a classic plant-based dish you can use as a protein entree, or as an addition to salads, wraps, or grain bowls.

Ingredients

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1 (8-ounce) package plain tempeh, cubed
2 tablespoons soy sauce, reduced sodium
1 tablespoon sesame oil
½ teaspoon sriracha sauce
½ teaspoon agave syrup
1 clove garlic, minced
1 teaspoon fresh grated ginger

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Instructions

Place cubed tempeh in a medium dish.
Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger. Stir well, cover, and marinate in refrigerator for at least 1 hour.
Preheat oven to 400 F. Place tempeh on a baking sheet, spreading out evenly. Place in top rack of oven and roast for 15-20 minutes, until golden and crisp on outside.
Remove from oven and cool.
Serve in salads, as an entree, on vegetable skewers, and in sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to 5 days.