Dry-Rub Tempeh

One of our managers, Jane Marie, loves this recipe & makes it all the time with her family.

Prep Time: 20 minutes


  • 1/4 cup wheat-free tamari
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 package (8-ounce) tempeh
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt


  1. Combine 1 cup water, tamari, vinegar, and 1/2 teaspoon each of the garlic powder and onion powder in a pot large enough to hold the tempeh in a single layer. Bring to a boil. Poke the tempeh with a fork on both sides so that the surface has small holes, about 1 inch apart. Add to the pot, cover, and simmer for 5 minutes to allow the flavors of the sauce to cook into the tempeh.
  2. Stir together the paprika, rosemary, cumin, salt, and remaining 1/2 teaspoon each garlic and onion powders in a small bowl.
  3. Remove the tempeh from the marinating liquid and rub the spice mixture on both sides.
  4. Grill or broil until the spices are toasted and the tempeh is warm, about 4 minutes on each side. Slice into inch-wide pieces to add to a wrap, or chop into cubes to add to a salad.

Recipe inspired by Runner’s World with a few edits

%d bloggers like this: