Roasted Tempeh with Avocado
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it's ridiculously simple yet tastes impressive. Roasted tempeh with avocado comes together in just 40 minutes total, making it perfect for busy weeknights. Tempeh is packed with protein and probiotics, so you're getting real nutrition without the fuss. The crispy roasted tempeh pairs beautifully with creamy avocado, fresh cilantro, and bright lime juice for a meal that feels fancy but requires minimal effort. Trust me, this has become a weeknight staple at my table.
Ella x
Ingredients
- 397 gtempeh(cut into ½-inch thick slices)
- 2avocado(ripe but firm, sliced lengthwise)
- 3 tablespoonsolive oil(divided)
- 3 clovesgarlic(minced)
- ½ cupfresh cilantro(loosely packed and chopped)
- 1lime(zested and juiced)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ cupred onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Tip: A preheated oven ensures the tempeh crisps up evenly and develops a golden exterior.
- 2
Pat the tempeh slices dry with a clean kitchen towel to remove excess moisture, which helps them brown better.
- 3
In a small bowl, whisk together 2 tablespoons of olive oil, salt, black pepper, and smoked paprika until well combined.
Tip: Smoked paprika adds a subtle depth that complements the earthiness of tempeh beautifully.
- 4
Arrange tempeh slices on the prepared baking sheet in a single layer and brush both sides generously with the oil mixture.
Tip: Don't overcrowd the pan; leave space between slices so they roast rather than steam.
- 5
Roast in the oven for 20-25 minutes, stirring halfway through, until the edges are crispy and golden brown.
- 6
While tempeh roasts, prepare the cilantro-garlic drizzle by whisking together the remaining 1 tablespoon olive oil, minced garlic, fresh cilantro, lime juice, and lime zest in a small bowl.
Tip: This bright dressing can be made ahead and kept refrigerated until serving.
- 7
Remove the tempeh from the oven and let cool slightly for 2-3 minutes.
- 8
Arrange roasted tempeh slices on a serving platter and top each piece with a slice of fresh avocado, sliced red onion, and halved cherry tomatoes.
Tip: Assemble just before serving to prevent the avocado from browning.
- 9
Drizzle the cilantro-garlic mixture generously over the entire dish and serve immediately while the tempeh is still warm.
Tip: The warm tempeh against the cool, creamy avocado creates a perfect textural contrast.
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