Roasted Tempeh with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Tempeh is such a wonderful plant based protein that's packed with probiotics for gut health, and when you roast it with broccoli until everything gets golden and crispy, it becomes irresistibly delicious. The umami rich miso glaze ties everything together beautifully, bringing depth and richness without any fuss. Since most of the work is just tossing vegetables and letting the oven do its thing, you'll have time to relax while dinner practically makes itself.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- 1420 mlbroccoli florets(cut into bite-sized pieces)
- 3 tablespoonsolive oil
- 2 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 tablespoonmaple syrup
- 3 tablespoonswater
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with paper towels to remove excess moisture, which helps them become crispier when cooked.
Tip: Moisture is the enemy of crispiness—don't skip this step for the best texture.
- 2
In a small bowl, whisk together white miso paste, minced ginger, minced garlic, rice vinegar, sesame oil, maple syrup, and water until smooth and well combined.
Tip: If the mixture is too thick, add a touch more water to reach a drizzleable consistency.
- 3
Toss the tempeh cubes with 1.5 tablespoons of olive oil, sea salt, and black pepper on a large sheet pan, spreading them in a single layer.
Tip: Arrange them without overlapping so they roast evenly and develop a golden crust.
- 4
Roast the tempeh in the preheated oven for 15 minutes, stirring halfway through, until the edges are golden and crispy.
Tip: Listen for a slight sizzle—this indicates the tempeh is caramelizing properly.
- 5
While the tempeh roasts, toss the broccoli florets in a separate bowl with the remaining 1.5 tablespoons of olive oil, salt, and pepper.
Tip: Coat evenly so each floret can develop a charred, slightly crispy exterior.
- 6
After the tempeh has roasted for 15 minutes, add the seasoned broccoli to the same pan, spreading it around the tempeh, and return to the oven.
Tip: Grouping the broccoli in a single layer helps it roast rather than steam.
- 7
Roast together for another 12-15 minutes until the broccoli florets are tender with charred edges and the tempeh is deeply golden.
Tip: If the broccoli is browning too quickly, stir it and reduce oven temperature by 25°F.
- 8
Remove the pan from the oven and drizzle the miso-ginger glaze evenly over the tempeh and broccoli, tossing gently to coat all pieces.
Tip: Work quickly while everything is hot so the glaze sets lightly and doesn't pool at the bottom.
- 9
Transfer to a serving platter, garnish with sesame seeds and additional sliced green onions if desired, and serve immediately while the tempeh is still warm and crispy.
Tip: This dish is best enjoyed fresh from the oven when the contrast between crispy tempeh and tender broccoli is most pronounced.
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