Roasted Tempeh with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely incredible. The combination of crispy roasted tempeh and tender aubergine tossed in a savory soy and balsamic glaze is pure comfort food that happens to be completely plant based. Tempeh is packed with protein and probiotics, making it so much more nutritious than you'd expect from something this delicious. The beauty of this recipe is how simple it really is, even though all those warm spices and tahini sauce make it feel fancy and restaurant worthy.
Ella x
Ingredients
- 400 gtempeh(cut into 1cm thick slices)
- 600 gaubergine(cut into 2cm cubes)
- 4 tbspolive oil
- 3 tbspsoy sauce
- 2 tbspbalsamic vinegar
- 1 tbspmaple syrup
- 4garlic cloves(minced)
- 1 tbspfresh ginger(grated)
- 1 tspsmoked paprika
- ½ tspcumin
- ½ tspsea salt
- ¼ tspblack pepper
- 3 tbsptahini
- 2 tbsplemon juice
- 15 gfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, minced garlic, ginger, smoked paprika, cumin, salt, and pepper to create the marinade.
Tip: Make the marinade ahead of time for deeper flavor penetration.
- 2
Pat the tempeh slices dry with paper towels, then arrange them on a large baking sheet. Brush both sides generously with the marinade.
Tip: Drying the tempeh helps it absorb the marinade more effectively and achieve better browning.
- 3
In a separate bowl, toss the cubed aubergine with 2 tbsp olive oil, remaining salt, and pepper. Spread on another baking sheet.
Tip: Use two separate baking sheets so both ingredients cook at the same rate without crowding.
- 4
Place both baking sheets in the preheated oven. Roast for 25-30 minutes, stirring the aubergine halfway through, until the tempeh is golden brown and the aubergine is caramelized and tender.
Tip: The tempeh should have crispy edges while the aubergine should be soft and slightly charred.
- 5
While the vegetables roast, prepare the tahini sauce by whisking together tahini, lemon juice, 3 tbsp water, minced garlic, salt, and pepper until smooth and pourable. Add more water if needed.
Tip: A creamy sauce balances the richness of the roasted tempeh and aubergine.
- 6
Remove both baking sheets from the oven and transfer the tempeh and aubergine to a serving platter.
- 7
Drizzle the tahini sauce over the roasted tempeh and aubergine, then garnish generously with fresh cilantro.
Tip: The warm vegetables will bring out the aromatic qualities of the fresh herb.
- 8
Serve immediately while hot, optionally with rice, couscous, or crusty bread to soak up the sauce.
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