Herbed Vanilla Tempeh Steaks

I opened the package of tempeh on a Tuesday evening with no real plan, just curiosity and a bottle of vanilla extract I'd been ignoring for months. The idea of pairing vanilla with something savory felt strange at first, but I had fresh rosemary on the counter and a hunch. That night, the kitchen smelled like a garden meeting a bakery, and I've been hooked ever since.

The first time I served these to friends, someone asked if I'd used a secret spice blend from a fancy shop. I just laughed and pointed to the vanilla bottle. Now it's become the dish I make when I want to remind myself that experimenting in the kitchen is worth the mess.

Ingredients

• Tempeh (400 g, cut into 1 cm thick steaks): Look for firm, fresh tempeh without any dark spots, slice it evenly so it cooks at the same rate.
• Olive oil (3 tbsp): This carries the herbs and helps the tempeh crisp up beautifully without sticking.
• Soy sauce or tamari (2 tbsp): The salty backbone of the marinade, tamari works just as well if you need it gluten-free.
• Maple syrup (1 tbsp): Just enough sweetness to balance the savory and help with caramelization.
• Apple cider vinegar (2 tsp): Brightens everything and cuts through the richness.
• Pure vanilla extract (1 tsp): This is the magic, use the real stuff, not imitation.
• Garlic cloves (2, minced): Fresh garlic makes all the difference, the jarred kind just isn't the same here.
• Fresh thyme (1 tbsp leaves or 1 tsp dried): Thyme and vanilla are surprisingly good friends.
• Fresh rosemary (1 tbsp chopped or 1 tsp dried): Woody and aromatic, it anchors the herbal notes.
• Fresh parsley (1 tbsp chopped): Adds a pop of green and freshness at the end.
• Ground black pepper (1/2 tsp): A little heat to wake everything up.
• Salt (1/4 tsp): Go light, the soy sauce is already salty.
• Fresh herbs and lemon wedges (for garnish, optional): A squeeze of lemon at the table is never a bad idea.

Instructions

Mix the marinade:

In a shallow dish, whisk together olive oil, soy sauce, maple syrup, apple cider vinegar, vanilla, garlic, thyme, rosemary, parsley, black pepper, and salt until it smells like a garden in summer. The vanilla will blend in and become part of the background hum.

Marinate the tempeh:

Lay the tempeh steaks in the marinade and turn them gently to coat every side. Cover and refrigerate for at least 30 minutes, though if you have time, let it sit for up to 2 hours for a deeper flavor.

Heat the skillet:

Warm a large non-stick skillet over medium heat until a drop of water sizzles and dances across the surface. Don't crank the heat too high or the sugars will burn before the tempeh cooks through.

Sear the tempeh:

Place the marinated tempeh steaks in the skillet, reserving the leftover marinade for basting. Cook for 4 to 5 minutes per side until golden brown and slightly caramelized, spooning a little marinade over the top as it cooks.

Serve:

Transfer to a plate and garnish with fresh herbs and lemon wedges if you like. Serve hot while the edges are still crispy.

Pin This

One evening, I plated these alongside roasted carrots and mashed potatoes, and my partner paused mid-bite to ask what made it taste different. I told them it was vanilla, and they didn't believe me until I showed them the bottle. That moment of surprise never gets old.

Serving Suggestions

These tempeh steaks work beautifully with roasted vegetables, especially root vegetables that have their own sweetness like carrots or parsnips. I also love them over mashed potatoes or alongside a crisp green salad with a tangy vinaigrette to balance the richness. Sometimes I tuck them into a wrap with avocado and greens for lunch the next day.

Variations to Try

If you want to switch things up, try grilling the tempeh instead of pan-searing for a smoky char. You can swap the maple syrup for agave nectar if that's what you have on hand, though the flavor will be a touch more neutral. I've also used coconut aminos in place of soy sauce when cooking for someone avoiding soy, and it worked surprisingly well.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to bring back some of that crispy edge, the microwave will make them soft. I've also eaten them cold straight from the fridge on top of salad, and honestly, they're still delicious.

• Let the tempeh come to room temperature before reheating for more even warmth.
• If the edges lose their crispness, a quick sear in a hot pan will revive them.
• Don't freeze these, tempeh gets a little grainy after thawing.

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This recipe taught me that some of the best flavors come from combinations that don't make sense on paper. Trust your instincts, keep tasting, and don't be afraid to surprise yourself.

Recipe FAQs

→ How long should tempeh marinate for optimal flavor?

Marinating for at least 30 minutes allows the tempeh to absorb the blend of herbs and vanilla, but up to 2 hours deepens the flavor even more.

→ Can I grill the tempeh instead of pan-searing?

Yes, grilling the tempeh steaks adds a smoky element while maintaining the aromatic herb and vanilla notes.

→ What can I substitute for soy sauce for gluten-free options?

Using tamari instead of soy sauce provides a gluten-free alternative that preserves the savory umami flavor.

→ How do the vanilla and herbs affect the taste?

The vanilla adds a subtle sweetness that balances the savory herbs, creating a unique, aromatic profile in each bite.

→ What dishes pair well with these tempeh steaks?

They go well with roasted vegetables, mashed potatoes, or a crisp green salad for a balanced meal.