Roasted Tempeh with Asparagus
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Easy
One of my go to weeknight dinners is this roasted tempeh with asparagus because it comes together in just 50 minutes and tastes like you spent way more effort than you actually did. Tempeh is such a wonderful plant based protein packed with probiotics that support your gut health, and when you toss it with this savory ginger soy glaze and roast everything together, it becomes genuinely crave worthy. The best part is how simple the whole thing is to pull off, even on busy nights when you need something wholesome and satisfying without breaking a sweat.
Ella x
Ingredients
- 2 blockstempeh(cut into 1/2-inch thick slices)
- ½ kgfresh asparagus(trimmed, halved lengthwise)
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssesame seeds(toasted)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonfresh lemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the tempeh slices dry with a clean kitchen towel to remove excess moisture, which helps them achieve a crispier exterior when roasted.
Tip: Drier tempeh will crisp up better and absorb the marinade more effectively.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, minced garlic, grated ginger, smoked paprika, sea salt, and black pepper until well combined.
Tip: Prepare the marinade while the oven preheats to save time.
- 3
Arrange the tempeh slices on one side of a large baking sheet, then brush generously with half of the marinade, coating both sides evenly.
Tip: Use parchment paper on your baking sheet for easier cleanup.
- 4
Roast the tempeh for 12-15 minutes until the edges begin to brown and crisp, then remove the sheet from the oven.
Tip: Don't flip the tempeh during this first phase; you want one side to develop a golden crust.
- 5
Toss the asparagus spears in a separate bowl with a light drizzle of the remaining marinade, salt, and pepper until evenly coated.
Tip: Keep asparagus separate initially to prevent it from becoming too soft before roasting.
- 6
Push the tempeh to the edges of the baking sheet and arrange the asparagus in a single layer in the center, drizzling any remaining marinade over it.
Tip: Arranging them separately ensures both vegetables roast at their ideal rate.
- 7
Return the baking sheet to the oven for 12-15 minutes until the asparagus is tender-crisp and the tempeh is golden and crispy at the edges.
Tip: The asparagus should have slight char marks but still maintain some firmness.
- 8
Remove from the oven and immediately drizzle with fresh lemon juice, then scatter the toasted sesame seeds over the top for garnish and added texture.
Tip: Add the lemon juice while everything is hot so it can soak into the tempeh slightly.
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