4 Ingredient Soy and Smoked Paprika Tantalising Tempeh

Vegan protein sources often get a bad reputation due to the perceived lack of texture, so if you’re a bean or tofu hater, do not fear! This recipe is for you.

Made from soybeans, the texture of tempeh is firm and has a beautiful earthy, nutty flavour to it. The fermentation process of tempeh and its retention of the whole bean make it nutritionally superior in protein, fibre and vitamins. Feel free to immerse yourselves in the origins of tempeh here.

This recipe is one of our favourites at Makan. Tempeh can be a little bland if you’ve ever tried to eat it on its own but we’ve put together a simple, every-night marinade that has minimal ingredients and is delicious. The soy gives it a salty, umami flavour and the smoked paprika adds the right touch of smokey goodness that isn’t overpowering.

A great way to save time and allow the tempeh to soak up the delicious flavours is to marinate a large batch of tempeh at the start of a week, and then just pop them under the grill and add to any meal whenever you fancy.

This marinated tempeh goes with anything - throw it in a stir-fry, top your buddha bowl, or add it to our favourite black bean and bell pepper fajitas which you can find in our cookbook.

Don’t forget to tag #makankitchenstories if you make it! <3

Ingredients (serves 2):

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp smoked paprika

  • 200g tempeh


  1. In a small bowl, combine the soy sauce, sesame oil and smoked paprika, then give it a good stir.

  2. Cut your tempeh up into even slices. Either circles or cubes work, depending on the shape of the tempeh.

  3. Place the tempeh in a large zip-lock bag (or container of choice) and pour the marinade in.

  4. Make sure all the tempeh has been covered using your hands or moving the container around. We recommend marinading the tempeh for at least an hour before cooking. You can even prepare it overnight or in the morning.

  5. Preheat the grill to 200 degrees C and line a baking tray with foil.

  6. Place under the hot grill for 10-15 minutes, turning half way. It should be pipping hot throughout before you serve!

Feel free to skip the grill and fry them in 1 tbsp oil for 5 minutes on either side or until piping hot throughout.

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!


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