Roasted Tempeh with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.