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Lemon Broiled Tempeh

This delicious and nutritious recipe comes from Donnie Yance, an herbalist, nutritionist, and author. With it he likes to serve Sauteed Cabbage. To maximize the healthfulness of this dish, use organic ingredients when possible.

  • Servings: 4
  • Yield: Serves 4
Lemon Broiled Tempeh

Source: Martha Stewart Living, December 2002


  • 1 twelve-ounce tempeh, cut into bite-sized pieces
  • 1 large onion, sliced
  • 2 medium zucchini, sliced
  • 1 red pepper, chopped
  • 2 freshly squeezed lemons
  • 1 freshly squeezed orange
  • 2 tablespoons tamari
  • 2 tablespoons toasted sesame-seed oil
  • 2 tablespoons untoasted sesame-seed oil
  • Freshly ground pepper
  • Crushed red-pepper flakes, to taste


  1. Combine all ingredients in a glass baking dish, and marinate overnight.

  2. Preheat oven to 400 degrees. Transfer ingredients to a shallow baking pan, and bake for 30 minutes, stirring occasionally to prevent sticking. Finish by broiling for 5 minutes. Serve over short-grain brown rice.

Reviews (2)

  • rizi 25 Dec, 2012

    This dish is loaded with flavor and is so nutritious. I make it all the time for dinner. Def. a favorite.

  • fiestagrl 26 Jul, 2011

    This is the best tempeh recipe I've ever tried. I had all the ingredients on hand except the non-roasted sesame oil, for which I just subbed a different oil. The dish came out great and was extremely easy to make. I will definitely make it again. Thanks so much for the recipe!

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