Smoky Tempeh Sliders with Chipotle Aioli recipe

Today on TACKRECIPE, we are diving into the bold and smoky flavors of Smoky Tempeh Sliders with Chipotle Aioli, a mouthwatering plant-based dish that’s perfect for any gathering. This recipe takes the hearty and protein-rich tempeh, infuses it with a deep smoky essence, and pairs it with a creamy, spicy chipotle aioli for an unforgettable bite. Originating from fusion cuisine, this dish blends Indonesian tempeh traditions with the zest of Mexican-inspired flavors. Whether you’re looking for a satisfying vegan burger alternative or a creative appetizer, these sliders deliver on both taste and texture.

Ingredients (Serves 4)

• For the Tempeh Sliders:
• 1 block (8 oz) tempeh, sliced into 8 thin pieces
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp black pepper
• 1 tbsp olive oil (for cooking)
• 8 small slider buns
• 1 cup arugula or lettuce
• ½ small red onion, thinly sliced
• 1 small tomato, sliced
• For the Chipotle Aioli:
• ½ cup vegan mayonnaise
• 1 chipotle pepper in adobo sauce, finely minced
• 1 tsp adobo sauce
• ½ tsp lime juice
• ½ tsp garlic powder
• Pinch of salt

Marinate the Tempeh

To maximize flavor absorption, start by preparing the tempeh properly. If your tempeh has a slightly bitter taste, consider steaming it for 10 minutes before marinating. This helps soften the tempeh and allows it to soak up the flavors more effectively. Once steamed (or directly if skipping this step), slice the tempeh into 8 thin, even pieces so they fit comfortably into the slider buns. For better texture, you can cut them into squares or rectangular slices about ¼-inch thick.

In a small mixing bowl, prepare the marinade by whisking together:

🟢2 tbsp soy sauce (for umami depth)
🟢1 tbsp maple syrup (for a touch of sweetness to balance the smoky flavors)
🟢1 tbsp apple cider vinegar (to enhance tanginess)
🟢1 tsp smoked paprika (to impart a deep, smoky flavor)
🟢1 tsp garlic powder (for extra savory notes)
🟢½ tsp ground cumin (to add earthiness)
🟢½ tsp black pepper (for mild heat and warmth)
🟢Place the sliced tempeh into a shallow dish or zip-lock bag and pour the marinade over the pieces, ensuring each one is well coated. Let it sit for at least 15 minutes, but for a bolder taste, marinate for 30 minutes to an hour. Flip the pieces halfway through so both sides absorb the marinade evenly. If marinating for longer, refrigerate the tempeh.

Prepare the Chipotle Aioli

While the tempeh is soaking up the marinade, move on to the chipotle aioli, a creamy and smoky sauce that perfectly complements the sliders.

In a small bowl, combine:

🟢½ cup vegan mayonnaise (a rich and creamy base)
🟢1 chipotle pepper in adobo sauce, finely minced (for heat and smokiness)
🟢1 tsp adobo sauce (adds extra depth)
🟢½ tsp lime juice (for brightness and slight acidity)
🟢½ tsp garlic powder (for more savory balance)
🟢Pinch of salt (to round out the flavors)
🟢Stir everything together until smooth and well blended. If you prefer a thinner consistency, add a teaspoon of water or more lime juice. Taste and adjust the spice level by adding extra adobo sauce if you enjoy more heat.

Cover and refrigerate the aioli to let the flavors meld while you cook the tempeh. The sauce can be made in advance and stored in an airtight container in the fridge for up to 5 days.

Sear the Tempeh

Now that your tempeh is well-marinated, it’s time to cook it to perfection. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Swirl the oil around to evenly coat the pan. Once the oil is hot, carefully place the marinated tempeh slices into the pan. Be sure not to overcrowd them, as this allows for even browning. Let the tempeh cook undisturbed for 3-4 minutes per side, allowing it to develop a nice golden-brown crust. If the pan appears dry, add a little more oil. While cooking, brush the tempeh with any leftover marinade to deepen the flavor. Once both sides are caramelized and slightly crispy, remove the tempeh from the heat and set it aside on a plate. For extra smokiness, you can also grill the tempeh instead of pan-searing. Preheat a grill to medium heat and cook the tempeh for about 3 minutes per side, basting it with the marinade as it grills.

Assemble the Sliders

The final step is assembling these irresistible sliders! Toast the buns: Slice the slider buns in half and place them cut-side down in the same skillet for 30 seconds to 1 minute, until they are warm and slightly crisped. This prevents sogginess and adds a nice texture contrast. Spread the chipotle aioli generously on both the top and bottom halves of the buns. Layer the sliders in this order:A handful of fresh arugula or lettuce for a peppery crunch A slice of seared tempeh as the main protein A few thin slices of red onion for sharpness and bite A slice of tomato for juiciness and freshness Gently press the top bun onto the assembled ingredients. If you want an extra layer of flavor, you can also add:

🟢Pickled jalapeños for a spicy kick
🟢Avocado slices for a creamy contrast
🟢Vegan cheese for additional richness

Serve and Enjoy

Arrange the sliders on a serving platter and pair them with delicious sides like:

🟢Crispy sweet potato fries for a complementary sweetness
🟢Vibrant coleslaw to balance out the smoky flavors
🟢Grilled corn on the cob with chili-lime butter
🟢Pickled vegetables for extra crunch and acidity

Tips:

Steaming Tempeh

🟢If you find tempeh bitter, steaming it for 10 minutes before marinating helps mellow the flavor.

Longer Marination

🟢The longer the tempeh marinates, the more flavorful it becomes. Marinating for at least 30 minutes or even overnight in the fridge enhances the taste.

Adjusting Heat

🟢Add more or less chipotle/adobo sauce to control spiciness. If you prefer mild flavors, use smoked paprika instead.