Baked Tempeh Fries with Miso Dill Tahini Sauce

baked tempeh fries with miso dill tahini sauce

These baked tempeh fries with miso dill tahini sauce are a delicious way to enjoy tempeh.




  • 1 block tempeh - cut into 1/2 inch thick "fries"
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 tsp liquid smoke (optional but adds flavor, can sub smoked paprika)
  • 1 tsp garlic powder
  • black pepper to taste

Miso dill tahini sauce 

  • 1/4 cup tahini
  • juice from 1/2 lemon
  • 1 tsp maple syrup
  • 1 tablespoon fresh + finely chopped dill
  • 1 tablespoon miso paste
  • 2-3 tablespoons water (depending on how thick your tahini is and the consistency you would like your sauce to be)


  1. Add tempeh to a container with soy sauce and the 5 ingredients that follow. Add the lid to the container and lightly shake so the tempeh gets fully coated in the marinade. Let tempeh sit for at least 15 minutes and preferably 30 minutes. You can also let the tempeh sit overnight if you would like to prep it ahead of time.
  2. Preheat oven to 425 degrees. Add tempeh in an even layer to a sheet pan lined with parchment paper. Bake for 25-35 minutes until tempeh is browned and crisped.
  3. While tempeh is cooking, mix together your tahini sauce ingredients.
  4. Serve tempeh with sauce and enjoy.

Keywords: tempeh, tempeh fries, dill miso tahini sauce