This miso-glazed tempeh is a delicious and simple way to turn tempeh into a flavorful main dish! It’s packed with protein, completely plant-based, and easy to make!

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I’ve been a vegetarian for over 17 years, and tempeh has become one of my go-to proteins. It’s super versatile and absorbs flavors really well. This miso-glazed version is sweet, salty, tangy, and perfect to pair with your favorite veggies. It’s great for meal prep, since it can be enjoyed warm or cold. Toss it on a salad, add it to a grain bowl, or tuck it into a wrap.

What is Tempeh?

Tempeh is made from fermented soybeans, similar to tofu. But tempeh has a firm texture and slightly nutty flavor. It’s high in protein, full of fiber, and thanks to the fermentation, loaded with gut-friendly probiotics. You don’t need to press it like tofu, which makes it great for a quick meal!

What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans. It is commonly used in soups, marinades, and sauces to add a savory, umami flavor to dishes. This fermented soybean paste can be made from just soybeans or soybeans and other grains such as rice or barley. The color, flavor, and texture vary depending on the ingredients used, the fermentation process, and the aging time. Miso paste can be found in most supermarkets. I got mine at Kroger.

Ingredients & Substitutions

  • Tempeh – Any 8oz block will work, but I like the Lightlife Three Grain Tempeh for texture.
  • Soy Sauce – Use low-sodium if preferred — or sub with tamari or coconut aminos for gluten-free.
  • Maple Syrup – This balances the salty miso. You can swap in honey or agave.
  • Miso Paste – White or yellow miso work best. Red miso is stronger, but still delicious if that’s what you’ve got.
  • Rice Vinegar – Adds acidity to brighten the glaze. You could sub apple cider vinegar in a pinch.
  • Sesame seeds & green onions – Totally optional but highly recommended for a finishing touch.

How to Make Miso Glazed Tempeh