In a bowl, combine miso, lime juice, Bragg’s, scallions, ginger, sesame oil, and olive oil. Whisk well. Add tempeh and stir to coat. Cover and place in refrigerator to marinade for 30 minutes to 2 hours.
Preheat oven to 375 degrees Fahrenheit.
Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12-15 minutes and serve as desired.