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Maple Glazed Tempeh Jerky

Thin strips of tempeh soaked in a coconut aminos and maple marinade with smoked paprika, grated garlic, and a little cayenne, then baked low until chewy, savory, and lightly sweet.

By Camille McLaughlin, RDN, LD, registered dietitian nutritionist

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Tempeh strips come out of the low oven leathery and chewy, glossed where the maple caramelized against the coconut aminos. Smoked paprika and grated garlic soak deep into every slice during the marinade, cayenne warms the back of your throat, and one strip has a way of turning into four.
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Why You'll Love This Recipe

Start this the night before you want it. The strips need hours in the marinade before the smoked paprika and garlic get all the way in, and then a low oven works on them slowly, so the recipe is measured in hours even though hardly any of that time is yours. What the waiting buys is a dense, chewy, savory strip you eat with your fingers: tempeh has a nutty backbone of its own, and the coconut aminos and maple lacquer the outside as it dries. It keeps in a jar on the counter, so it is there for a hike, a lunchbox, or the long stretch of an afternoon.

A low, slow bake and a thin, even slice. Tempeh is made from whole soybeans held together by a firm cake, so when you cut it into thin planks and bake at a moderate heat, the surface dries and concentrates while the inside stays chewy rather than crisp. The coconut aminos bring a deep, slightly sweet saltiness, the maple rounds it out, and the smoked paprika and cayenne layer on smoke and gentle heat. Brushing the reserved marinade on after the flip lacquers the surface so the flavor sits right on top where you taste it first.

Tempeh is a strong plant source of protein and fiber, so a few strips actually hold you rather than leaving you hungry again in twenty minutes. The chew slows you down, the smoke and heat keep each bite interesting, and there is only a modest amount of maple, so it reads as savory first. It is the rare snack that tastes like an indulgence but leaves you feeling steady and fed.

Dark, lacquered tempeh strips glistening with a smoky glaze arranged on a wire rack. Save
Prep: 15 minsCook: 40 minsTotal: 55 minsMakes: 4 servingsServing: about 5 strips

Ingredients

Serves4Amounts change with the number. The nutrition panel is per serving, so it stays the same.
  • 12 oz tempeh, sliced thin
  • 4 tbsp coconut aminos
  • 1 1/2 tbsp maple syrup
  • 1 1/2 tsp smoked paprika
  • 2 cloves garlic, grated
  • 1 tbsp avocado oil
  • 1/4 tsp cayenne

Instructions

  1. Preheat and prep the pans: Preheat the oven to 325°F (163°C). Line a baking tray with parchment, or set a wire rack over a tray so air can circulate around the strips.
  2. Slice the tempeh: Set the block of tempeh on a cutting board and slice it into thin, even planks, about a quarter inch thick. Thinner strips dry out and turn brittle, so keep them uniform for an even, chewy result.
  3. Mix the marinade: In a shallow dish wide enough to hold the strips, whisk together the coconut aminos, maple syrup, smoked paprika, grated garlic, avocado oil, and cayenne until the marinade is smooth and evenly colored.
  4. Marinate: Lay the tempeh strips in the marinade and turn them to coat every side. Let them rest 20 minutes so the tempeh drinks up the salty-sweet liquid; turn them once halfway through if the tops look dry. Reserve the leftover marinade in the dish.
  5. Arrange: Lift the strips out and lay them in a single layer on the prepared rack or parchment, leaving a little space between each so the heat reaches all sides. Do not let them overlap.
  6. Bake, flip, and bake again: Bake for 20 minutes. Flip each strip and brush the tops with the reserved marinade, then return to the oven and bake 20 minutes more, until the edges look dry, the surface is deep mahogany, and the strips feel firm but still bend without snapping.
  7. Cool: Move the strips, still on the rack, to the counter and let them cool completely. They stay soft and pliable straight from the oven and firm up into a proper chew as they cool, so resist tasting until they have cooled fully.
Nutrition Facts
4 servings per recipe
Serving sizeabout 5 strips
Calories232
% Daily Value*
Total Fat 13g17%
Saturated Fat 2g12%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 279mg12%
Total Carbohydrate 16g6%
Dietary Fiber 6g23%
Total Sugars 7g
Includes 4g Added Sugars 9%
Protein 17g
Vitamin D 0.0mcg0%
Calcium 108mg8%
Iron 2.5mg14%
Potassium 439mg9%
* Percent Daily Values are based on a 2,000 calorie diet. Values are computed from USDA FoodData Central and are estimates. Per serving (about 5 strips).

Variations

  • Extra smoky: Add a few drops of liquid smoke to the marinade for a campfire depth that leans the strips closer to classic jerky.
  • Teriyaki-style: Stir grated fresh ginger and a splash more coconut aminos into the marinade for a brighter, more savory glaze.
  • Black pepper: Press coarsely cracked black pepper onto the strips after the flip for a sharp, peppery bite along the surface.
  • Sweeter glaze: Increase the maple syrup slightly for a stickier, candied finish; this adds more added sugar.
  • Sesame finish: Sprinkle toasted sesame seeds over the strips right after the final bake while the surface is still tacky so they stick; this adds seeds.

Storage & Leftovers

Store the cooled strips in an airtight container or jar in the refrigerator, where they keep their chew for about a week. Let them come to room temperature before eating, since the cold firms them up and mutes the smoke and sweetness.

These are meant to be eaten as they are, so no reheating is needed. If you prefer them warm or want to revive a slightly stiff batch, lay them on a tray and warm in a 300°F (150°C) oven for a few minutes until pliable again, then let them cool briefly before eating.

To make ahead, bake a full batch at the start of the week and portion the cooled strips into small containers so a ready snack is always within reach. The flavor actually deepens after a day in the fridge as the marinade continues to settle into the tempeh.

Notes & Tips

A few things I have learned making these strips again and again.
  • Slice with the grain: Cut the tempeh into planks rather than cubes, and keep them thin and uniform. Even thickness is the single biggest factor in getting every strip to the same chew at the same time.
  • Do not skip the rack: A wire rack lets heat reach the underside, so the strips dry evenly without a soggy bottom. If you only have parchment, flip a little more attentively.
  • Watch the sweetness: Coconut aminos are naturally on the sweet side, so taste your marinade before committing. If it already tastes sweet enough for you, ease back on the maple.
  • Dial the heat: The cayenne gives a background warmth, not a burn. Leave it out entirely for a kid-friendly batch, or double it if you like real heat.
  • Double the batch: They keep well and disappear fast, so it is worth baking two trays at once. Rotate the trays halfway through so both bake evenly.
  • Judge doneness by bend: Pull them when a strip bends without snapping and the surface looks dry and deep brown. They firm up as they cool, so slightly underdone in the oven is better than overbaked and brittle.

Nutrition & Mindful Eating

Thin slabs of tempeh marinated in coconut aminos and maple, then baked low and slow until the edges go dark and chewy. Sweet and smoky first, with heat arriving at the back of the throat.
  • The marinade and the long low bake are what turn tempeh into something you tear at. The coconut aminos bring savory depth, the maple caramelizes into a glaze, and the slow oven drives off enough moisture that each strip goes properly leathery.
  • Tempeh is whole soybeans held together by fermentation, which gives it a firm, nutty, almost mushroomy character and a texture that takes to thin slicing. That fermentation is also why it carries complete plant protein and fiber in a form that sits easily.
  • Coconut aminos and maple syrup reduce onto the surface as the tempeh bakes, and that is where the glossy, sticky finish comes from. Cut the slabs as thinly as you can, since the thin ones are the ones that turn truly chewy.
  • Smoked paprika, cayenne and grated garlic are the whole personality of this. The paprika brings the campfire note, the cayenne arrives a beat later and stays, and the garlic keeps the sweetness in check.
  • Avocado oil brushed over the strips helps them color evenly and carries the fat-soluble flavor out of the spices, and a few pieces hold you between meals longer than their size suggests, with the protein in the tempeh doing that work.
  • As you eat, tear a strip rather than biting straight through it, and notice the sweetness landing before the heat does, so a snack becomes something you taste rather than something you finish.

Frequently Asked Questions

Why is my jerky crunchy or brittle instead of chewy?

It was likely sliced too thin or baked a touch too long. Keep the strips around a quarter inch thick and pull them while they still bend without snapping, since they firm up as they cool.

Can I use a dehydrator instead of the oven?

Yes. Arrange the marinated strips in a single layer and dry at around 150°F (65°C) until they are firm and pliable. It takes longer than the oven but gives a very even chew.

What can I use instead of coconut aminos?

Tamari works well and gives a deeper, saltier flavor; use a little less since it is saltier, and add a touch more maple to balance.

Do I need to steam the tempeh first?

Not for this recipe. Steaming can mellow tempeh's slight bitterness, but the marinade and the low bake handle that here, so you can slice and marinate straight from the package.