Grilled Tempeh with Charred Brussels Sprouts and Miso-Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes restaurant quality without the fuss. The tempeh gets wonderfully crispy on the grill while the brussels sprouts char to golden perfection, and then everything comes together with this incredible miso ginger glaze that's both savory and slightly sweet. Miso is packed with probiotics and beneficial bacteria that support gut health, making this not just delicious but genuinely good for you. The whole meal is surprisingly budget friendly too since tempeh is so affordable and stretches far, and you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 2 blockstempeh(cut diagonally into 8 slices)
- ¾ kgbrussels sprouts(halved lengthwise)
- 3 tablespoonsmiso paste(white or red)
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil(divided)
- 3 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 tablespoonssesame seeds(toasted)
- 2green onions(sliced for garnish)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). While heating, slice tempeh blocks diagonally to create larger surface area, then pat dry with paper towels.
Tip: Drying the tempeh helps it absorb the marinade and prevents sticking.
- 2
In a small bowl, whisk together miso paste, minced ginger, soy sauce, rice vinegar, maple syrup, and 1 tablespoon of sesame oil until smooth.
Tip: This glaze will caramelize beautifully on the grill if made ahead.
- 3
Toss brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Set aside. Brush tempeh slices lightly with remaining oil and season with a pinch of salt.
Tip: Keep tempeh and brussels sprouts separate so they can be grilled at different times if needed.
- 4
Place tempeh slices on the grill and cook for 4-5 minutes per side until grill marks appear. During the last minute of cooking, brush generously with miso-ginger glaze on both sides.
Tip: Don't move the tempeh too much—let it sit to develop those desirable grill marks.
- 5
Arrange brussels sprouts cut-side down on the grill. Cook for 6-7 minutes without moving, then flip and cook another 5-6 minutes until outer leaves are blackened and tender.
Tip: The charred edges add deep, complex flavor to the brussels sprouts.
- 6
Transfer grilled tempeh and brussels sprouts to a serving platter. Drizzle any remaining glaze over the vegetables.
- 7
Sprinkle with toasted sesame seeds and sliced green onions just before serving for freshness and visual appeal.
Tip: Adding garnishes at the last moment keeps them vibrant and prevents them from wilting.
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