Maple balsamic tempeh bites in a white dish on coloured wood table.

Maple Balsamic Tempeh Bites

Maple Balsamic Tempeh Bites

Tempeh is one of my favourite plant-based proteins. I love that one serving boasts 16 grams of protein and 5 grams of fibre! If you’re not familiar with tempeh, it’s made through a fermentation process that binds the soybeans into a cake form.

The combination of the balsamic and maple make for a tangy sweet flavour that is to die for. Tamari is a wheat-free soy sauce that gives the perfect punch of saltiness. I’m telling you… You will LOVE these Maple Balsamic Tempeh Bites.

Tempeh vs. Tofu

  • Tempeh has twice as much protein than tofu.
  • Tempeh is a good source of fibre, while tofu contains very little or none.
  • Tempeh is a fermented food with natural probiotics, tofu, on the other hand, is not.
  • Tempeh is a cultured food, making it much easier to digest than tofu.
  • Tempeh has a firmer texture and nuttier flavour than tofu.

Clearly, tempeh is the big winner in the nutrition department. You can easily cut it into strips, cubes, or triangles to enjoy in a variety of ways. I love serving these Maple Balsamic Tempeh Bites up as an appetizer with my Rosemary Garlic Aioli or adding it as my main protein with some brown rice and veggies.

Maple Balsamic Tempeh Bites

Deliciously tangy and sweet bites of tempeh. High in plant-based protein and fibre!

60 minPrep Time

20 minCook Time

1 hr, 20 Total Time


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  • 1 brick of organic tempeh, cubed
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp tamari sauce (wheat-free)
  • 2 tbsp maple syrup
  • ½ tbsp dijon mustard
  • 1 clove garlic, minced


  1. Add tempeh to a bowl and set aside.
  2. Mix remaining ingredients together and pour over the tempeh.
  3. Marinate for at least 1 hour but preferably overnight.
  4. Preheat oven to 375F.
  5. Line a baking sheet with parchment paper and arrange tempeh in a single layer.
  6. Bake for 20-30 minutes or until golden brown (make sure to give them a toss halfway through cooking).


Serve as an appetizer with my Rosemary Garlic Aioli or add to brown rice and veggies for a plant-based bowl.

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