Grilled Tempeh with Turnip and Miso-Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled tempeh dish is one of my favorite weeknight dinners because it comes together in just 55 minutes and requires minimal fussing. The star here is tempeh, a fermented soy product that's packed with protein and probiotics for gut health, making it incredibly satisfying alongside tender roasted turnips. What I love most is how the miso ginger glaze transforms simple ingredients into something restaurant quality, with that perfect balance of umami, heat, and subtle sweetness. It's an approachable recipe that feels impressive without demanding much skill or expense, and honestly, your guests won't believe it's completely plant based.
Ella x
Ingredients
- 2 blockstempeh(sliced lengthwise into 8 slabs)
- ¾ kgturnips(cut into 1-inch wedges)
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 3 tablespoonssesame oil
- 2 tablespoonsolive oil
- 3garlic cloves(minced)
- 3scallions(sliced)
- 2 teaspoonssesame seeds(white and black)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat tempeh slabs dry with paper towels and lightly brush both sides with 1 tablespoon of sesame oil. Season with salt and pepper.
Tip: Drying the tempeh ensures better browning and prevents sticking on the grill grates.
- 2
Toss turnip wedges with olive oil, salt, and pepper. Spread on a baking sheet and place on the upper rack of your grill to roast while you grill the tempeh, about 25-30 minutes until golden and tender.
Tip: If you don't have a two-level grill, roast turnips in a 425°F oven while grilling the tempeh.
- 3
In a small bowl, whisk together miso paste, ginger, rice vinegar, maple syrup, remaining sesame oil, and minced garlic until smooth. Set glaze aside.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 4
Place tempeh slabs directly on the hot grill grates. Grill for 5-6 minutes on the first side without moving them, until deep char marks form.
Tip: Resist the urge to flip early; letting them sit creates those desirable grill marks.
- 5
Flip tempeh and brush generously with the miso-ginger glaze. Grill for another 4-5 minutes until the second side is charred and the glaze caramelizes slightly.
Tip: The glaze will bubble and darken slightly, which adds depth to the flavor.
- 6
Brush the second side of tempeh with additional glaze and flip once more for 1-2 minutes to seal in the flavors.
Tip: Double-glazing creates a richer, more layered taste.
- 7
Remove tempeh and turnips from heat. Arrange on a serving platter, drizzle any remaining warm glaze over the top, and garnish with sliced scallions and sesame seeds.
Tip: Serve immediately while the tempeh is still warm and the glaze is glistening.
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