This recipe uses the same ingredients as your orange glazed chicken, without the chicken! You can use any plant-based alternative, including tempeh and tofu.

Tempeh or Tofu? Let’s take a look at their similarities:

  1. Both absorb the flavor of the foods with which it is cooked, especially frozen tofu. Marinades work well, especially those with ginger and garlic. 
  2. Both are made from soy. While tofu is made from the curds of soybeans, tempeh is made using the skinless beans
  3. Both are used as a protein source

There are also some key differences:

  1. Tempeh is fermented while tofu is not. 
  2. Tempeh isn’t always made from soybeans. It can also be made from other legumes
  3. Tempeh has more flavor compared to soy
  4. Tempeh and tofu are different textures. Tempeh is bumpy and tough while tofu is smooth and soft. If you freeze tofu, it will become bouncier.
  5. Tempeh is high in B12 and a bit higher in protein and fiber compared to firm tofu. Tofu is lower in carbohydrates.

This recipe is inspired by The Spruce Eats

Plant-Based Orange Glazed “Chicken”

4 Servings 

Exchanges with Tempeh or Tofu: 1 Protein, 1 Fat, 1 Vegetable, 2 Starch


4 ounces tempeh (or firm tofu), cut into ¾-inch cubes

2 cups orange juice

¼ cup maple syrup or honey

4 teaspoons low sodium soy sauce

1 teaspoon ground coriander

1 teaspoon ground ginger

2 carrots, sliced thinly or grated

1 tablespoon vegetable oil

  1. Boil Tempeh: In a pot, boil the tempeh for 10 minutes. Drain the water out and pat it dry. (Skip this step if you’re using firm tofu)
  2. Make the Marinade: whisk together the OJ, maple syrup or honey, soy sauce, coriander, and ginger. 
  3. Brown Tempeh: In a skillet, heat oil over medium heat. Add the tempeh. Flip them every so often so that they brown on all 4 sides. 
  4. Reduce Marinade: Add the marinade and carrots to the tempeh, reduce the heat, and allow it to simmer until the marinade thickens into a sticky sauce. 

Serve: Serve orange glazed tempeh with rice, riced cauliflower, or on top of steamed vegetables.

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