Roasted Tempeh with Caramelized Carrots and Tahini Drizzle

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   Press tempeh between paper towels with a light weight for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing tempeh helps it absorb marinades better and achieve crispier edges when roasted.

3. 3

   In a small bowl, whisk together 2 tbsp tamari, 1 tbsp maple syrup, minced garlic, thyme, smoked paprika, salt, and pepper.

4. 4

   Place tempeh cubes in a bowl, drizzle with 1.5 tbsp olive oil and the tamari mixture, and toss gently to coat evenly. Spread on one prepared baking sheet in a single layer.

5. 5

   On the second baking sheet, toss carrot batons with remaining 1.5 tbsp olive oil, salt, and pepper. Spread in a single layer.

6. 6

   Place both baking sheets in the oven. Roast for 25-30 minutes, stirring both pans halfway through, until tempeh is golden and crispy and carrots are caramelized and tender.

   Tip: Stirring halfway ensures even cooking and prevents burning on the edges.

7. 7

   While vegetables roast, prepare the tahini sauce by whisking together tahini, lemon juice, water, 1 minced garlic clove, and a pinch of salt until smooth and drizzle-able.

   Tip: If sauce is too thick, add water 1 tablespoon at a time until you reach desired consistency.

8. 8

   Transfer roasted tempeh and carrots to a serving platter, drizzle generously with tahini sauce, and serve warm or at room temperature.

   Tip: This dish tastes wonderful served with quinoa or over a bed of mixed greens.