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Vegan Lemon-Pepper Tempeh Recipe

A zesty, protein-packed vegan lemon-pepper tempeh recipe that delivers bold flavor and crispy texture with zero fuss.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 block 8 oz tempeh, sliced into strips or cubes
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp maple syrup optional, for balance
  • 1 tbsp soy sauce or tamari optional, for umami

Method
 

  1. Slice tempeh into bite-sized pieces and steam for 10 minutes (helps mellow that earthy attitude).
  2. In a bowl, mix lemon juice, zest, garlic, olive oil, salt, pepper, syrup, and soy sauce.
  3. Toss steamed tempeh in the marinade and let it soak up flavor for 5–10 minutes.
  4. Heat skillet over medium heat and add a touch more oil.
  5. Sear tempeh pieces for 3–4 minutes on each side until golden and crispy.
  6. Serve hot with extra lemon zest and cracked pepper sprinkled like confetti.

Notes

Nutritional Values (per serving)

Calories: 290
Total Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 12g
Fiber: 5g
Protein: 17g

Vitamins & Minerals (per serving)

  • Iron: 16%
  • Calcium: 10%
  • Vitamin C: 18%
  • Magnesium: 12%
  • Vitamin B6: 14%

Additional Tips

  • Steam tempeh first to tame the bitterness—don’t skip unless you enjoy suffering.
  • Use fresh lemon juice—bottled is a crime in this dish.
  • Double the marinade and use it as a salad dressing.
  • Serve it over quinoa, pasta, or avocado toast like the kitchen queen you are.