Marinated Tempeh with Haitian Epis

Jump to recipe

This marinated tempeh recipe is a simple way to enjoy bold Haitian flavors in a vegan or vegetarian meal. The tempeh soaks up the seasoning, then cooks until it is golden and slightly crispy. It’s great served over rice and beans, in a wrap, or on top of a salad.

Tempeh is made from fermented soybeans, and it has a firm, chewy texture and a nutty, earthy taste. It holds its shape well and works especially well with marinades, which is why it is a favorite in plant-based cooking. This recipe uses Haitian Epis, a flavorful blend made with herbs, peppers, garlic, and spices. Epis is used in Haitian cooking to add fresh, savory flavor to many dishes.

If you want, you can simmer the tempeh first to make it even more tender and help it absorb more flavor. Once cooked, the tempeh keeps well, so it is a good option for meal prep or quick lunches. This recipe is an easy way to try Haitian seasoning in a healthy, satisfying dish.

Servings

Prep time

10 minutes (plus 30 minutes marinating)

Cooking Time

12 minutes

Ingredients

8 oz tempeh, sliced into ¼-inch strips or cubes
3–4 Tbsp Madame Sarah Fresh Haitian Epis
2 Tbsp olive oil (or neutral oil)
1 Tbsp soy sauce or tamari or liquid aminos
½ tsp smoked paprika
1 Tbsp Madame Sarah Lime Juice or Madame Sarah Lemon Juice
¼ cup water or vegetable broth (for cooking)

Optional Garnishes:

Chopped scallions
Fresh parsley
Lime wedges

Directions

1. Prep the Tempeh (Optional but Recommended):
To reduce bitterness, place the sliced tempeh in a saucepan, cover with water, bring to a low boil, and simmer for 8–10 minutes. Drain and let cool.

2. Marinate:
In a bowl or resealable bag, combine Epis, soy sauce, lime juice, smoked paprika (if using), and 1 Tbsp oil. Add the tempeh and gently toss to coat. Cover and marinate for at least 30 minutes (up to overnight for deeper flavor).

3. Cook the Tempeh:
Heat the remaining 1 Tbsp oil in a skillet over medium heat. Add the marinated tempeh and sear until golden brown on both sides (about 3–4 minutes per side).
Add ¼ cup water or broth to deglaze the pan, scraping up any bits. Simmer 2–3 more minutes until the liquid thickens and coats the tempeh.

4. Serve:
Plate with rice and beans, fried plantains, or a fresh salad. Spoon over extra Epis if desired and garnish with herbs or lime wedges.

Serving Ideas