• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Main Dishes
★★★★★ 5 from 2 Reviews

Sweet Balsamic Tempeh

25 min
Avatar by: Lindsay Grimes Freedman
September 11, 2019 (Updated: September 12, 2019)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Sweet Balsamic Tempeh
I can’t get enough of this Sweet Balsamic Tempeh! It’s so easy to cook up, vegan, gluten free, and absolutely perfect for meal prep!

I get mixed feedback about tempeh whenever I share it on my Instagram stories. Half of you are absolutely obsessed and half can’t get it to taste great. I get it. 

I think tempeh can be tough if you don’t cook it and dress it up deliciously. In this post I’m excited to share the absolute best way to cook tempeh. In my opinion, it’s all about getting a crisp golden brown outside and smothering it with the tastiest sauce. 

Sweet Balsamic Tempeh

I’m telling you, I could NOT stop eating this. The sauce is absolutely mouthwatering. I love the heartiness of tempeh compared to tofu. Tofu is softer and tempeh is solid and has some texture to it. And the best part? It comes together shockingly quickly. 

I served mine up with some sautéed broccoli, but this would be absolutely delicious with some rice or cauliflower rice. I almost want to double up this recipe for meal prep. It’s one of those dishes that you just look forward to because it ‘s so dang tasty. 

Sweet Balsamic Tempeh

Cut the tempeh in 1/2 – 1 inch cubes. Heat the oil in a pan over medium-high heat for about 1 minute. Add the tempeh and cook for about 7 minutes, tossing frequently so the tempeh gets golden brown. 

Once the tempeh is golden on a few sides, add the balsamic, ketchup, agave, water, onion powder, and garlic powder to the pan. Cook for 10 minutes, stirring frequently until the sauce thickens. 

Serve alongside sautéed veggies and top with chopped herbs. 

Sweet Balsamic Tempeh

Why use tempeh? Tempeh has been our go to plant based protein lately and a fun alternative to tofu. Here are a couple really great benefits of this fermented soy food we’re calling tempeh:

  • it’s a really great source of dairy free calcium which supports bone health
  • it’s super hearty and compact which means there’s more plant-based protein per serving and keeps you full for longer
  • it contains prebiotics which helps improve digestive health and reduce imflammation
  • it may reduce cholesterol levels

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Sweet Balsamic Tempeh

I can’t get enough of this Sweet Balsamic Tempeh! It’s so easy to cook up, vegan, gluten free, and absolutely perfect for meal prep!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 2 reviews
Prep: 5 minCook: 20 minTotal: 25 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 2

Ingredients

  • 8 oz. tempeh
  • 1 tablespoon avocado oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup ketchup
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1/4 cup water
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Cut the tempeh in 1/2 – 1 inch cubes.
  2. Heat the oil in a pan over medium-high heat for about 1 minute.
  3. Add the tempeh and cook for about 7 minutes, tossing frequently so the tempeh gets golden brown.
  4. Once the tempeh is golden on a few sides, add the balsamic, ketchup, agave, water, onion powder, and garlic powder to the pan.
  5. Cook for 10 minutes, stirring frequently until the sauce thickens.
  6. Serve alongside sautéed veggies and top with chopped herbs.
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Enjoy!! xo

I can't get enough of this Sweet Balsamic Tempeh! It's so easy to cook up, vegan, gluten free, and absolutely perfect for meal prep! thetoastedpinenut.com #thetoastedpinenut #tempeh #tempehrecipes #howtocooktempeh #sweetbalsamic #balsamicsauce #veganrecipes

185 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Balsamic Roasted Veggie Wraps
  • Sweet Pistachio Salmon
  • Hasselback Sweet Potatoes

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarSteph says

    Posted on 3/1/21 at 3:54 pm

    This recipe is delicious and super easy! I have been a vegetarian for over 15 years but have not loved tempeh until this recipe! Even my husband (who loves eating meat) absolutely loved it! We didn’t have fresh herbs available but added some minced onion and served with pearl couscous. We’ll definitely make this again!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/1/21 at 4:04 pm

      Aw I’m so happy you guys love it!! Thanks so much for the comment! xo

      Reply
  2. AvatarSarah says

    Posted on 4/30/22 at 7:32 pm

    Really loved this! Was a bit unsure if it was too much sauce but once it cooked down was perfect!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 5/12/22 at 11:28 am

      Yay! I’m so happy you loved it! xo

      Reply

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon + Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Main Dishes

This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves.
★★★★★

Chickpea Mushroom Marsala

This is a side view of a stack of quesadilla sliced. The quesadilla has chickpeas, jackfruit, and little pieces of cilantro. The stack is topped with a queso. The stack of quesadilla pieces are on a white plate on a white surface with a white background.

Vegan Buffalo Chickpea + Jackfruit Quesadillas

This is an overhead image of a shallow bowl with hot pink beetroot pasta topped with sautéed greens and a nutty mixture on top. A fork dips into the bowl and leans against the right side of the dish. Another bowl with pasta is to the top right corner of the image. A small bowl with nutty gremolata is to the top left corner of the image.

Almond Beetroot Pasta + Nutty Gremolata

This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image.

Slow Cooker Pumpkin Soup

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
185 shares