Spanish Broiled Tempeh with Paprika and Sherry Glaze

Olé! gather your friends, because broiled tempeh is never eaten alone. This is Spanish food at its finest — meant to be shared, meant to be savored, and meant to be accompanied by a glass of wine helps. In Spain, food is social. The table is everything. Every dish is a conversation starter, every meal a celebration. This recipe carries that spirit.

Ingredients

For the Tempeh Preparation

2 packages tempeh (8 oz each), preferably organic

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar or sherry vinegar

1 tablespoon tamari or low-sodium soy sauce

2 cloves garlic, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

For the Marinade Base

3 tablespoons extra virgin olive oil

3 tablespoons dry sherry or manzanilla (pale dry sherry preferred)

2 tablespoons sherry vinegar

1½ tablespoons smoked Spanish paprika (pimentón de la Vera)

½ teaspoon sweet Spanish paprika

4 cloves garlic, minced

1 tablespoon tamari or low-sodium soy sauce

1 teaspoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon red pepper flakes (optional)

1 dried bay leaf

For the Glaze and Finishing

2 tablespoons sherry vinegar

1 tablespoon honey or pure maple syrup

1 tablespoon smoked Spanish paprika

2 tablespoons extra virgin olive oil

Fresh flat-leaf parsley, chopped

Lemon wedges for serving

Spanish smoked sea salt for finishing (optional)

Optional Garnishes and Sides

2 tablespoons roasted red pepper strips (jarred is fine)

¼ cup Spanish olives (green or mixed)

Fresh thyme sprigs

Microgreens or arugula for plating

Equipment Needed

Cutting board and sharp knife

Large shallow dish for marinating

Broiler pan or baking sheet lined with parchment

Aluminum foil

Large bowl for mixing marinade

Whisk or fork for combining liquids

Paper towels for pressing tempeh

Meat thermometer (optional)

Tongs for flipping tempeh

Small bowl for glaze ingredients

Brush for applying glaze

Instructions

Preparation Phase (20 minutes)

Step 1: Steam and Cool the Tempeh Tempeh has a slightly bitter taste that steaming removes, making it more palatable. Cut each tempeh block in half horizontally, creating 4 slices each approximately ½-inch thick. Alternatively, cut them into 1-inch cubes for a different presentation (broil for slightly less time). Bring 3 cups of water to a boil in a large pot. Add the tempeh slices carefully to the boiling water. The water will stop boiling briefly—maintain the boil by increasing heat. Allow the tempeh to steam for 15 minutes. This softens it and removes bitter compounds. Remove the tempeh carefully using tongs and place on a clean kitchen towel. Pat dry thoroughly with additional paper towels—excess moisture prevents browning. Allow to cool for 5 minutes. Step 2: Prepare the Initial Marinade While the tempeh steams, prepare the initial marinade. In a large shallow dish, whisk together 3 tablespoons of extra virgin olive oil, 3 tablespoons of dry sherry, 2 tablespoons of sherry vinegar, 1½ tablespoons of smoked paprika, ½ teaspoon of sweet paprika, minced garlic, tamari, Dijon mustard, sea salt, optional red pepper flakes, and the bay leaf. Whisk thoroughly until well combined. The paprika should distribute evenly, creating a rich, rust-colored marinade. Taste and adjust seasoning—the marinade should be complex, with noticeable paprika and sherry notes balanced by vinegar acidity. Step 3: Marinate the Tempeh Once the tempeh has cooled and been thoroughly patted dry, arrange the slices in a single layer in the marinade dish. Turn to coat both sides with the marinade. Even if the tempeh isn't completely covered with liquid, it will absorb the marinade as it sits. If marinating for longer than 20 minutes (up to 2 hours), turn the slices over halfway through to ensure even absorption. For this recipe, let it marinate for at least 10 minutes at room temperature (this is enough for flavor) to 20 minutes for deeper flavor penetration. The tempeh will darken as it absorbs the marinade, becoming streaked with rust and golden colors. Step 4: Prepare Your Broiler Position the rack 4-6 inches from the broiler element. Line a broiler pan or heavy baking sheet with parchment paper or aluminum foil for easier cleanup. The proximity to the broiler is important—too close and the tempeh burns before browning properly; too far and it just heats without developing color. Allow the broiler to preheat for 5 minutes. You want intense, focused heat ready when the tempeh arrives.

Cooking Phase (15 minutes)

Step 5: Arrange Tempeh for Broiling (1 minute) Carefully remove the tempeh slices from the marinade, reserving the remaining marinade in the dish. Arrange the marinated tempeh slices on the prepared broiler pan in a single layer without overlapping. Drizzle any excess marinade clinging to the slices down over them. This moisture will evaporate and create a caramelized glaze. If using tempeh cubes, arrange them cut-side up for maximum surface area exposure to the broiler heat. Step 6: First Broil (6-7 minutes) Place the broiler pan under the hot broiler. The tempeh should sizzle immediately. Broil for 6-7 minutes, watching carefully. The tempeh will brown gradually, developing darker patches and a caramelized surface. This browning creates complex flavors through the Maillard reaction. You'll see the top surface darken from rust to deep mahogany with darker patches where the heat is most intense. This is exactly what you want—the caramelization creates flavor. Step 7: Prepare the Glaze (2 minutes) While the tempeh broils, prepare the glaze. In a small bowl, whisk together 2 tablespoons of sherry vinegar, 1 tablespoon of honey or pure maple syrup, 1 tablespoon of smoked Spanish paprika, and 2 tablespoons of extra virgin olive oil. Whisk until well combined and the honey dissolves completely. The glaze should be pourable but with visible paprika throughout. Taste it—it should be balanced between vinegar acidity, honey sweetness, and paprika's complex spice. Step 8: Flip and Glaze (1 minute) Remove the broiler pan from the broiler. Using tongs, carefully flip each tempeh slice. The top side should now be beautifully caramelized, perhaps with some darker spots. Brush the cooked side with the glaze, distributing it evenly. Don't use too much at once or it will drip off—several light brushes are better than one heavy application. Ensure each slice receives adequate glaze. Step 9: Second Broil (6-7 minutes) Return the broiler pan to the broiler. Broil for another 6-7 minutes, watching carefully. The second side will caramelize similarly while the glaze reduces and becomes stickier. The tempeh is ready when both sides are deeply browned with visible caramelization, and the glaze has mostly absorbed into the tempeh or reduced to a thin, glossy coating. The tempeh should look appetizing and deeply flavorful. Step 10: Final Glaze and Rest (1 minute) Remove the broiler pan from the broiler. If desired, brush with any remaining glaze for extra richness. Allow the tempeh to rest on the pan for 1-2 minutes. This rest allows the surface to set and any residual glaze to continue reducing. The tempeh will be very hot, so handle carefully with tongs. Step 11: Finish and Plate (Immediately) Transfer the broiled tempeh to a serving platter or individual plates. Garnish with fresh flat-leaf parsley, optional roasted red pepper strips, Spanish olives, or fresh thyme leaves. Serve immediately while hot, with lemon wedges on the side for brightening the rich flavors. The tempeh should look impressively caramelized and smell wonderfully aromatic—complex, garlicky, and paprika-forward.

Expert Tips

Tip 1: Choose Quality Tempeh Tempeh quality varies dramatically by brand and freshness. Look for tempeh that's been refrigerated or frozen, avoiding room-temperature products. Lighter-colored tempeh is often fresher; very dark tempeh may be approaching its use-by date. Organic tempeh made from just soybeans and a culture (no added grains or additives) tends to have superior flavor and texture. Once purchased, store tempeh in the freezer for months or refrigerate for up to 2 weeks. Always use tempeh before its expiration date—old tempeh develops off-flavors. Tip 2: Don't Skip Steaming Raw tempeh has a bitter edge that many find off-putting. Steaming neutralizes this bitterness without cooking the tempeh completely, allowing it to absorb marinades more readily. Some cooks steam tempeh beforehand then freeze it to improve texture further. While you can broil tempeh without steaming, the result will be less refined. If absolutely short on time, at least steam for 5 minutes rather than skipping this step entirely. This small effort dramatically improves the final dish. Tip 3: Pat Completely Dry As with chicken and tofu, moisture is the enemy of browning. After steaming, pat the tempeh extremely thoroughly with paper towels. Some cooks steam, pat dry, then allow the tempeh to air-dry on a rack for 10-15 minutes before marinating. This extra dryness leads to exceptional caramelization. Don't rush this step—the drier your tempeh at broiling time, the better your result. Tip 4: Control Broiler Distance Broiler intensity varies dramatically between ovens and broiler element positions. If your tempeh burns before browning properly, position the rack further from the element (7-8 inches away) and increase broiling time to 8-9 minutes per side. If it's just heating without browning, move the rack closer (3-4 inches from element) for more intense heat. This is a one-time learning curve per oven—after experimenting once, you'll know your ideal distance. Tip 5: Use Quality Sherry and Paprika The sherry and paprika are the stars of this dish, so quality matters. Authentic Spanish sherry from Jerez is worth seeking out—its complex dryness adds sophistication that cheaper wines can't match. Similarly, authentic smoked Spanish paprika (pimentón de la Vera, labeled "DOP") is worth the investment. These two ingredients define the dish's character. Substituting inferior versions results in a good dish that lacks the depth that makes this recipe special. Tip 6: Glaze Matters A second glaze application transforms the dish from good to exceptional. The glaze caramelizes during the second broil, creating a glossy, flavorful coating. Don't skip this step or apply it too heavily—light, even coverage is ideal. The glaze contains vinegar, sweetness, and fat in balance—each component matters. Some of the glaze will burn slightly (especially where it pooled), creating bitter notes that paradoxically add complexity. This slight char is intentional and delicious.

Variations

Variation 1: Asian-Spanish Fusion with Ginger Add 1 tablespoon of freshly grated ginger and ½ teaspoon of sesame oil to the marinade. Replace sherry with mirin (sweet Japanese rice wine) for a sweeter, more umami-forward profile. The result bridges Spanish and Asian flavors beautifully. Finish with white or black sesame seeds instead of parsley. This variation appeals to those who enjoy Asian flavors or want a bridge between cuisines. Variation 2: Spicy Tempeh with Harissa Replace the paprika with 2-3 tablespoons of harissa paste mixed with 2 tablespoons of olive oil. Harissa is North African but pairs beautifully with Spanish cooking. The result is spicier and more complex. Add a squeeze of lemon juice to the glaze for brightness. This variation works well for those who enjoy heat and appreciate North African flavors. Variation 3: Tempeh with Mushroom Duxelles Prepare a mushroom duxelles by finely mincing 8 oz of mushrooms and cooking them in 1 tablespoon of olive oil with minced garlic until all moisture evaporates (about 8 minutes). Spread this on top of the tempeh before the second broil. The mushrooms add earthy umami and create a textured topping. This transforms the dish into something more substantial. Variation 4: Sweet and Savory Tempeh with Pomegranate Add 1 tablespoon of pomegranate molasses to the glaze along with the other ingredients. Finish the plated tempeh with fresh pomegranate seeds and finely sliced green onions. The pomegranate adds brightness and tanginess that contrasts beautifully with the paprika and sherry. This variation is particularly stunning for entertaining. Variation 5: Tempeh Steak with Romesco Sauce Cut the tempeh into thicker steaks (¾-inch instead of ½-inch) and broil with lighter marinade. Serve alongside a Spanish romesco sauce (roasted red peppers, almonds, garlic, tomato paste, and vinegar blended smooth). The romesco adds richness and complexity. This presentation is more elegant and works beautifully for special meals. The thicker tempeh remains more tender while still developing caramelization.

Storage Instructions

Refrigerator Storage This dish keeps beautifully refrigerated for up to 4 days in an airtight glass container. The tempeh develops more complex flavor as it sits, making the second-day dish arguably better than the first. Store the tempeh in the glaze to prevent it from drying out. Cool to room temperature before refrigerating (about 30 minutes). The cooled tempeh can be served cold as a protein in salads or warm as described below. Reheating Guidelines Reheat gently in a 325°F oven for 10-12 minutes, loosely covered with aluminum foil, until heated through. Alternatively, reheat gently in a skillet over medium heat for 5-7 minutes, turning occasionally. The tempeh's firm texture withstands reheating better than most proteins. Avoid high heat or extended reheating or the exterior will toughen. If serving cold, simply remove from the refrigerator and plate—no reheating necessary. Cold broiled tempeh is excellent in salads, grain bowls, or sandwiches. Freezing Considerations This dish freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container or zip-top bag, removing as much air as possible. Label with the date. Thaw overnight in the refrigerator before reheating. The freezing process doesn't significantly damage the tempeh's texture. Upon thawing and reheating, this dish is nearly indistinguishable from freshly cooked. This makes it excellent for meal prep—prepare in batches for quick weeknight meals.

Serving Suggestions

Wine Pairing Serve with the same dry sherry used in the recipe (manzanilla or fino) for perfect harmony. Alternatively, serve with crisp white wines like Spanish Albariño, Vermentino, or Sauvignon Blanc. The wine's acidity mirrors the dish's vinegar and balances the richness of the paprika-oil glaze. Avoid heavy reds that would overpower the delicate fermented flavors of tempeh. Grain and Starch Sides Serve over Spanish rice, farro, or couscous to soak up the glaze. Alternatively, serve with crusty bread for dipping into any remaining glaze on the plate. Creamy polenta or a simple green salad dressed with sherry vinegar and olive oil are excellent lighter options. The starch is important—it balances the tempeh's richness and absorbs the flavorful glaze. Vegetable and Salad Options Pair with roasted vegetables like broccolini, zucchini, or eggplant. A simple green salad with sherry vinaigrette provides acidic contrast to the rich glaze. In Spain, this might be served with a salad of thinly sliced Spanish onion and tomato dressed simply with olive oil and vinegar. Consider sautéed spinach with garlic or a Mediterranean cucumber salad as alternatives. Plating and Presentation For elegant plating, place the broiled tempeh on a bed of grains or greens. Spoon any remaining glaze and pan juices around the plate. Garnish with fresh parsley, roasted red pepper strips, or Spanish olives. A lemon wedge placed artfully completes the plate. The deep caramelization of the tempeh itself is beautiful and requires minimal additional presentation to shine.

Frequently Asked Questions

Q: Can I make this with tofu instead of tempeh? A: Yes, though the results will be slightly different. Use extra-firm tofu pressed thoroughly for maximum moisture removal. Skip steaming (it's not necessary for tofu) and proceed with marinating and broiling. The tofu will be more delicate than tempeh and requires careful handling to prevent crumbling. Reduce broiling time to 4-5 minutes per side as tofu is more prone to burning than tempeh. The results will be good but lack tempeh's nutty, fermented character. Q: Why is my tempeh falling apart during broiling? A: The most common causes are insufficient steaming or inadequate drying afterward. Ensure you steam for the full 15 minutes to properly soften the tempeh and remove bitterness. After steaming, pat completely dry with paper towels and consider air-drying for several minutes. If the tempeh crumbles despite proper steaming, it's possible your tempeh is old or of poor quality—fresh, quality tempeh holds together much better. Q: My tempeh is burning before browning properly. What should I do? A: Move the oven rack further away from the broiler element (8-9 inches instead of 4-6 inches) and increase broiling time to 8-10 minutes per side. Alternatively, reduce your broiler to medium setting if your oven allows. The goal is caramelization (deep brown color), not charring (black, burnt edges). If your broiler is very intense, you may need to tent the tempeh loosely with aluminum foil for the first portion of broiling to slow browning, then remove the foil for the final minutes to develop the final caramelized color. Q: The marinade drips off the tempeh. How do I prevent this? A: This is normal and actually desirable—the dripping flavors caramelize on the broiler pan, creating additional umami. If you prefer more glaze on the tempeh itself, brush on the glaze after flipping rather than relying on dripped marinade. The second glaze application (after flipping) will adhere better than the initial marinade. Some cooks reduce the initial marinade's liquid content slightly to make it thicker and more adhesive. Q: Can I prepare this dish ahead? A: Yes, you can marinate the tempeh up to 24 hours in advance. After steaming and drying, place in the marinade and refrigerate. When ready to cook, remove from the refrigerator 10 minutes before broiling to bring to near room temperature. Alternatively, broil completely and store in the refrigerator for up to 4 days. To serve, reheat gently or serve cold. This makes meal prep very practical.

Common Mistakes to Avoid

Mistake 1: Not Pressing Tempeh Before Broiling Tempeh requires pressing to remove excess moisture, allowing better seasoning absorption and browning. Press under weight for 30 minutes, then pat dry before seasoning. Unpressed tempeh remains waterlogged and won't develop proper browning under the broiler. The pressing step is non-negotiable for success—it determines whether you achieve crispy exteriors or steamed results. Mistake 2: Insufficient Oil or Overcrowding Too little oil creates dry, burned tempeh that lacks tenderness. Adequate oil (3-4 tablespoons) allows the tempeh to cook through while developing golden exterior. Position broiler rack correctly so tempeh is 4-5 inches from the heat source—too close causes burning, too far causes uneven cooking. Space tempeh pieces adequately on the broiler pan so heat circulates. Mistake 3: Skipping the Marinating Step Tempeh's neutral flavor requires infusion from the marinade. Broiling plain tempeh produces bland results. The marinade should contain acid (vinegar or wine), oil, and Spanish spices. Allow at least 30 minutes marinating time—overnight produces even better flavor development and saturation, creating more flavorful results. Mistake 4: Overcooking Tempeh Broiled tempeh becomes hard and unpleasantly crunchy if overcooked. Target 12-15 minutes total broiling time, checking at the 10-minute mark. The exterior should be deepened and crispy, but the interior should remain tender. Tempeh doesn't have the forgiveness of chicken or meat—timing precision is crucial to achieving proper texture. Mistake 5: Neglecting Spice Blooming Spanish paprika and spices should be bloomed in hot oil before mixing with the marinade. This blooming releases essential oils and deepens flavor. Simply mixing cold spices with liquid produces flat results. Heat oil first, bloom spices for 30-40 seconds until fragrant, then combine with other marinade components. Mistake 6: Insufficient Resting Time Broiled tempeh continues cooking during the first 3-5 minutes of resting. Remove from the broiler when just cooked through, then allow 5 minutes resting before serving. This prevents overcooking while allowing flavors to settle and distribute evenly throughout the tempeh, creating optimal texture and flavor integration.

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*Last updated: 2026-01-19*