Roasted Tempeh with Avocado

Instructions

1. 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. 2

   Pat the tempeh slices dry with a clean kitchen towel to remove excess moisture, which helps them brown better.

3. 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. 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. 5

   Roast in the oven for 20-25 minutes, stirring halfway through, until the edges are crispy and golden brown.

6. 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. 7

   Remove the tempeh from the oven and let cool slightly for 2-3 minutes.

8. 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. 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.