Roasted Tempeh with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: Having your oven preheated ensures the tempeh crisps up quickly and evenly.

2. 2

   In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, maple syrup, minced garlic, thyme, salt, and black pepper to create the glaze.

   Tip: The combination of salty soy sauce and sweet maple syrup creates a balanced flavor profile.

3. 3

   Spread the tempeh cubes and chopped bell peppers on the prepared baking sheet in a single layer.

   Tip: Spreading everything in one layer allows for better caramelization and prevents steaming.

4. 4

   Pour the glaze evenly over the tempeh and peppers, then toss everything together using a spatula or wooden spoon until all pieces are well coated.

   Tip: Make sure to get the glaze into all the nooks and crannies for maximum flavor.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tempeh is golden brown and the peppers are caramelized and tender.

   Tip: Stirring halfway through ensures even cooking and prevents any pieces from burning on one side.

6. 6

   Remove from the oven and let cool for 2-3 minutes, then transfer to a serving dish.

   Tip: The residual heat will continue to crisp the tempeh slightly as it cools.

7. 7

   Garnish with sesame seeds and serve warm as a standalone dish or over rice, quinoa, or roasted vegetables.

   Tip: Sesame seeds add a nutty flavor and pleasant crunch to finish the dish.