Name: Maple Mustard Tempeh Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 0.25 cup maple syrup; 0.25 cup stone ground mustard; 2 tablespoons soy sauce (use up to 3); 2 tablespoons olive oil (use up to 3); 2 sweet potatoes (peeled and diced); 2 blocks tempeh (cubed); 3 cups kale (cut into small pieces); 1 avocado; 0.5 cup sauerkraut; quinoa; crispy onions; pecans; apples; dried cranberries

There are some recipes that just… stick with you, you know? Like a favorite old sweater or a song that instantly transports you back to a specific summer. For me, that’s this maple mustard tempeh. It’s not fancy, it’s not complicated, but oh my goodness, it is SO good. I remember the first time I made it. It was one of those chaotic weeknights where I was juggling a million things, and I needed something I could whip up without a lot of fuss, but that still felt special. I’d been experimenting with tempeh for a while, trying to find a way to make it really sing, and this combination just clicked. It’s got that perfect balance of sweet and savory, a little tang, and a satisfying chew that makes it feel like a proper meal. Honestly, it’s become my go-to when I need a quick, healthy, and ridiculously flavorful dinner that even my pickiest eaters gobble up. If you’re a fan of glazed chicken or pork, but looking for a plant-based alternative that’s just as exciting, you’re going to fall head over heels for this maple mustard tempeh.

What is Maple Mustard Tempeh?

So, what exactly is this magical dish we’re talking about? At its heart, maple mustard tempeh is pretty straightforward: it’s tempeh, a fermented soybean product, that’s been marinated and then cooked in a luscious, savory-sweet glaze made from maple syrup and mustard. Think of it like a super-powered, healthier version of a honey-mustard chicken. Tempeh itself is wonderful because it has this firm, slightly nutty texture that holds up really well to cooking, and it soaks up marinades like a dream. The maple syrup brings a natural, earthy sweetness, and the mustard adds that essential tang and depth of flavor that cuts through the sweetness beautifully. I usually pan-fry it until it’s golden brown and slightly caramelized, but you can also bake it or even grill it if you’re feeling adventurous. It’s the kind of dish that surprises people – they taste it and can’t believe it’s tempeh, or that it came together so quickly. It’s simple, wholesome, and packed with flavor, making it a real champion in my kitchen.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this maple mustard tempeh, and I just know you’re going to love it too. Firstly, let’s talk about the FLAVOR explosion that happens here. It’s this incredible dance between the sweet, pure notes of maple syrup and the sharp, zesty kick of mustard. It’s not just one or the other; they play off each other so perfectly. The tempeh itself gets this beautiful, glossy coating that caramelizes slightly when it cooks, giving it these little crispy edges that are just divine. Then there’s the SIMPLICITY. Seriously, this is a lifesaver on those nights when you’re exhausted and the last thing you want to do is spend hours in the kitchen. Most of the prep is just whisking a few ingredients together, and the actual cooking time is pretty short. It’s the kind of meal that feels gourmet but is secretly super easy to pull off. And let’s not forget COST-EFFICIENCY. Tempeh is generally quite affordable, and the other ingredients – maple syrup and mustard – are pantry staples for most of us. Compared to buying pre-marinated tofu or other plant-based proteins, this is a much more budget-friendly option that doesn’t skimp on taste. Finally, the VERSATILITY is just off the charts. I’ll get into more ideas later, but you can serve this over rice, toss it in salads, stuff it into wraps, or just eat it straight from the pan (don’t judge, I’ve done it!). What I love most about this recipe is that it proves you don’t need a lot of complicated steps or exotic ingredients to create something truly delicious and satisfying. It’s a healthy, flavourful meal that’s quick to make, easy on the wallet, and adaptable to almost any situation. It’s the kind of recipe that makes you feel like a kitchen rockstar, even when you’re just having a Tuesday night dinner.

How do I make Maple Mustard Tempeh?

Quick Overview

Making this maple mustard tempeh is incredibly straightforward. You’ll start by preparing the tempeh itself, then whisking up the star-studded glaze. After a quick marination (or you can skip this and go straight to cooking for even faster results!), you’ll cook the tempeh until it’s golden and the glaze is wonderfully sticky. It’s a simple three-step process: prepare, marinate/cook, and serve. This method ensures the tempeh gets beautifully coated and slightly caramelized, making it irresistible. It’s truly a foolproof way to get a delicious, healthy meal on the table in no time at all.

Ingredients

For the Tempeh:
1 (8-ounce) package tempeh
Tip: Look for tempeh that’s firm to the touch and has a pleasant, slightly nutty aroma. If it smells overly sour, it might be past its prime. Some people like to steam tempeh for 10 minutes before marinating to soften it and reduce any bitterness, but I find with this glaze, it’s not strictly necessary!

For the Maple Mustard Glaze:
1/4 cup pure maple syrup
2 tablespoons Dijon mustard (or a mix of Dijon and whole grain for texture!)
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon Apple Cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Tip: Using pure maple syrup makes a big difference in flavor compared to pancake syrup. For the mustard, Dijon gives a classic tang. If you love texture, mixing in a tablespoon of whole grain mustard is fantastic – you get those little mustard seeds popping!

For Cooking:
1 tablespoon olive oil or your favorite cooking oil
Tip: A neutral-flavored oil like canola or grapeseed works well here. Olive oil adds a nice fruity note.

Step-by-Step Instructions

Step 1: Prepare the Tempeh

First things first, let’s get the tempeh ready. You want to cut it into bite-sized pieces. I usually slice the block in half horizontally, then cut each half into about 3-4 triangles or squares, depending on how I’m feeling. This gives you more surface area for the glaze to cling to. If you notice any tough edges, you can trim those off, but otherwise, just cut it up into uniform pieces so they cook evenly. Some folks like to steam their tempeh for about 10 minutes before this step to soften it and reduce any potential bitterness, but honestly, I find this glaze is so flavorful that it masks any slight bitterness, and I’m usually in a rush, so I skip that part! It still turns out wonderfully.

Step 2: Mix the Glaze Ingredients

Now for the magic! In a medium bowl, whisk together all the ingredients for the glaze: the maple syrup, Dijon mustard, soy sauce or tamari, apple cider vinegar, garlic powder, and black pepper. Keep whisking until everything is beautifully combined and you have a smooth, glossy sauce. This is where the flavor magic happens. The sweetness of the maple, the tang of the mustard and vinegar, and the savory depth of the soy sauce all come together. It smells amazing even at this stage! I always like to give it a little taste at this point to make sure the balance is right for me. Sometimes I add a tiny pinch more pepper, or a splash more vinegar if I want it a bit tangier. It’s your glaze, make it perfect for you!

Step 3: Marinate the Tempeh (Optional but Recommended!)

Here’s where you can really let those flavors meld. Add your cut-up tempeh pieces to the bowl with the glaze. Gently toss them around with a spoon or spatula until every piece is thoroughly coated. If you have the time, cover the bowl and let it marinate in the refrigerator for at least 15-30 minutes. This allows the tempeh to really soak up all those delicious flavors. If you’re really pressed for time, you can skip the chilling and go straight to cooking, but I find the extra marinating time makes a noticeable difference in how deeply flavorful the tempeh becomes. Trust me, it’s worth the few extra minutes!

Step 4: Cook the Tempeh

Time to bring on the sizzle! Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the marinated tempeh pieces in a single layer. Don’t overcrowd the pan – if you have too much, cook it in batches. This is important for getting that nice caramelization. Let the tempeh cook undisturbed for about 3-4 minutes per side, until it’s nicely browned and a bit crispy. As it cooks, the glaze will thicken and become wonderfully sticky, coating each piece in a beautiful, glossy sheen. Keep an eye on it to prevent burning, but you want a good sear for maximum flavor. You’ll know it’s ready when it smells absolutely incredible and looks gorgeously golden brown.

Step 5: Reduce Any Remaining Glaze (Optional)

Once the tempeh is cooked to your liking and looks beautifully glazed, you can remove it from the pan and set it aside on a plate. If there’s a little bit of glaze left in the pan, you can give it a quick simmer over medium heat for another minute or two to thicken it up even further. This creates an extra-concentrated, syrupy glaze that you can spoon over the finished tempeh for an extra boost of flavor. This step is totally optional, but it’s a little trick I use to make sure every last bit of that delicious maple mustard goodness is utilized!

Step 6: Serve and Enjoy!

And there you have it! Your glorious maple mustard tempeh is ready to be devoured. You can serve it immediately while it’s warm and glistening. It’s fantastic served over steamed rice, quinoa, or even just on its own as a protein-packed snack. The aroma alone is enough to make your mouth water. I often garnish with a sprinkle of sesame seeds or some chopped fresh chives for a pop of color and freshness, but it’s truly perfect just as it is. It’s a simple dish, but the way the flavors come together is just something special. I can’t wait for you to try it!

What to Serve It With

This maple mustard tempeh is so versatile, it’s honestly hard to go wrong with it. For a classic breakfast or a hearty start to the day, I love serving it alongside some fluffy scrambled eggs or a tofu scramble, with a side of crispy home fries. The sweet and savory glaze is surprisingly good with breakfast foods! If you’re thinking brunch, this is where it really shines. Imagine a beautiful spread with some fresh Fruit Salad, a vibrant green salad with a light vinaigrette, and maybe some avocado toast. The tempeh adds a wonderful protein element that makes the brunch feel complete and satisfying. And for dessert? Okay, hear me out. While it’s not a sweet dessert in the traditional sense, a small portion of this caramelized tempeh can be a wonderfully unexpected addition to a cheese board or as a unique sweet-and-savory component in a deconstructed dessert platter. It’s a real conversation starter! For those cozy snack moments, or a light lunch, I love tossing the tempeh into a big salad with mixed greens, crunchy veggies like bell peppers and cucumbers, and maybe some toasted nuts or seeds. It adds such a satisfying chew and a burst of flavor that elevates a simple salad into a full meal. Another favorite casual way to enjoy it is stuffed into warm pita bread or wraps with some shredded lettuce, tomato, and a drizzle of tahini. The possibilities are truly endless, and it’s always a crowd-pleaser. It’s the kind of dish that makes everyone happy at the table, no matter how you serve it!

Top Tips for Perfecting Your Maple Mustard Tempeh

I’ve made this maple mustard tempeh more times than I can count, and over the years, I’ve picked up a few little tricks that I think make a big difference. First, about the tempeh itself: while some people find it has a slightly bitter taste, I’ve found that steaming it for about 10 minutes before marinating can really mellow that out. You just pop it in a steamer basket over boiling water, cover, and let it do its thing. It softens the tempeh too, making it soak up the glaze even better. For the glaze, don’t be afraid to play with the mustard! I’ve used everything from smooth Dijon to grainy whole-grain mustard, and each gives a slightly different texture and flavor profile. If you like a bit more zing, a touch more vinegar is your friend. And if you’re not a fan of soy sauce, tamari is a great gluten-free alternative, or even a splash of coconut aminos works. When it comes to mixing, the key is just to make sure everything is combined well. Overmixing isn’t really an issue here since there’s no gluten to develop, but you want to ensure the maple syrup and mustard are fully emulsified into a smooth sauce. For cooking, patience is key! Don’t rush the process. Let that tempeh get a nice sear on each side. That caramelization is where so much of the incredible flavor comes from. If you try to flip it too early, it might stick or not get that beautiful golden-brown crust. Wait for that natural release from the pan. I’ve also learned that using a non-stick skillet or ensuring you have enough oil helps prevent sticking, especially as the glaze starts to thicken and get sticky. If you’re making a big batch, cooking in batches is essential. Overcrowding the pan will steam the tempeh instead of searing it, and you won’t get that lovely crispy texture. For ingredient swaps, while maple syrup is the star, a good quality agave nectar can work in a pinch, though the flavor will be slightly different. And for the mustard, a good quality yellow mustard can be used, but it will be much milder and sweeter. I’ve even experimented with adding a tiny pinch of cayenne pepper to the glaze for a hint of heat, which is surprisingly delicious! Finally, for baking, if you prefer that method, spread the marinated tempeh on a parchment-lined baking sheet and bake at around 375°F (190°C) for about 20-25 minutes, flipping halfway, until caramelized and cooked through. It gives a slightly different texture, a little less crispy but still wonderfully glazed.

Storing and Reheating Tips

This maple mustard tempeh is so delicious, you’ll probably want to make extra, and thankfully, it stores beautifully! If you have any leftovers, let them cool completely before storing. For optimal freshness, keep it in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. The flavors actually meld even more overnight, making it even tastier the next day. When you’re ready to reheat, I’ve found the best way is to gently warm it up in a skillet over low heat with a tiny splash of water or a little extra oil. This helps to revive that lovely glaze and prevent it from drying out. You can also pop it in the microwave for about 30-60 seconds, but be mindful that it can sometimes make the tempeh a bit softer. For freezer instructions, I usually don’t freeze the glazed tempeh itself, as the texture can change a bit. However, if you want to prep ahead, you can cut and steam the tempeh, and then prepare the glaze and store it separately in the fridge for up to a week. When you’re ready to cook, just marinate and cook as usual. If you happen to have cooked glazed tempeh you want to freeze, let it cool, then freeze it in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. It should last for about 1-2 months. Thaw it in the refrigerator overnight before reheating. One important note on the glaze: if you’re storing leftovers and plan to serve them cold, the glaze might solidify a bit. Just give it a stir or a gentle warm-up, and it’ll be perfect again. The key is to keep it sealed and cool once it’s cooked.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this recipe gluten-free, simply use tamari instead of soy sauce. Tempeh itself is naturally gluten-free, as it’s made from fermented soybeans. Ensure that any other ingredients you use, like mustards or vinegars, are also certified gluten-free if you have a severe sensitivity. The flavor and texture will remain wonderfully similar!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s for Maple Mustard Tempeh. Tempeh is made from soybeans. If you were thinking of another recipe, please let me know! For this tempeh dish, no peeling is involved at all.

Can I make this as muffins instead?

This recipe is for Maple Mustard Tempeh, which is a savory dish made from fermented soybeans. It’s not really suited for a muffin format as it’s not a batter-based bake. If you’re looking for a sweet baked good, you might be thinking of a different recipe. This tempeh is best pan-fried or baked as described in the instructions.

How can I adjust the sweetness level?

It’s super easy to adjust the sweetness! If you prefer it less sweet, start by reducing the maple syrup to 3 tablespoons and see how that tastes after mixing. You can always add a touch more if needed. Conversely, if you have a major sweet tooth, you could bump the maple syrup up to 5 tablespoons. For a less sweet but still pleasant flavor, you could try using half maple syrup and half a milder sweetener like agave nectar.

What can I use instead of the glaze?

The glaze is the star here, but if you want to switch things up, you have options! You could try a teriyaki glaze, a balsamic reduction, or even a simple lemon-herb marinade for a lighter flavor profile. For a similar sweet and tangy vibe, a mix of apricot jam and a little Dijon mustard, or a honey-lime glaze would be delicious alternatives. Just ensure whatever you use is suitable for coating and caramelizing the tempeh.

Final Thoughts

So there you have it, my absolute favorite way to prepare maple mustard tempeh! I really hope you give this one a try. It’s one of those recipes that’s become a staple in my kitchen for a reason – it’s incredibly forgiving, always turns out delicious, and is just so satisfying. It’s proof that healthy eating can be exciting and full of flavor, without needing a ton of complicated steps or ingredients. The balance of sweet maple and tangy mustard is just divine, and the way the tempeh gets that lovely caramelization… it’s pure magic. If you love this recipe, you might also enjoy my [link to another similar recipe, e.g., sticky sesame tofu] or my [link to another similar recipe, e.g., baked barbecue tempeh], as they offer similar flavor profiles and ease of preparation. I’m always so thrilled to hear when you all try my recipes and how they turn out in your own kitchens. Please feel free to leave a comment below with your thoughts, any variations you tried, or how your family liked it! And if you share a photo on social media, don’t forget to tag me – I love seeing your culinary creations! Happy cooking!