Roasted Tempeh with Caramelized Onion and Balsamic Glaze

Instructions

1. 1

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

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat the tempeh cubes dry with a clean kitchen towel, then toss them in a bowl with 2 tablespoons of olive oil, paprika, half the salt, and half the pepper. Spread in a single layer on the prepared baking sheet.

   Tip: Drying the tempeh helps it brown more evenly and develop a crispy exterior.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions, thyme sprigs, and remaining salt. Stir occasionally and cook for 12-15 minutes until the onions are deeply golden and caramelized.

   Tip: Lower heat slightly if onions begin to brown too quickly; patience yields the best caramelization.

4. 4

   While onions cook, place the tempeh in the oven and roast for 20-25 minutes, stirring halfway through, until the edges are crispy and golden brown.

   Tip: Shaking the pan halfway through ensures even browning on all sides.

5. 5

   Once onions reach a rich golden color, add the minced garlic and cook for 1 minute until fragrant.

   Tip: Keep heat moderate to prevent burning the garlic.

6. 6

   Deglaze the skillet with balsamic vinegar and vegetable broth, scraping up any browned bits from the bottom. Stir in the maple syrup and remaining black pepper. Simmer for 3-4 minutes until the liquid reduces slightly and coats the onions.

   Tip: The reduction concentrates the flavors and creates a rich sauce.

7. 7

   Remove the roasted tempeh from the oven and transfer to the skillet with the caramelized onions. Toss gently to combine, removing the thyme sprigs.

   Tip: Fold gently to preserve the crispy texture of the tempeh.

8. 8

   Transfer to a serving platter, garnish with fresh parsley, and serve warm as a main dish or alongside roasted vegetables and grains.