Roasted Tempeh with Cassava and Chimichurri

Instructions

1. 1

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

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Cut the cassava into uniform 1-inch cubes, toss with 2 tablespoons olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and half the salt and pepper. Spread on one baking sheet in a single layer.

   Tip: Uniform sizes ensure even roasting throughout the cooking time.

3. 3

   Cut the tempeh into 3/4-inch thick slices. Brush both sides with remaining 2 tablespoons olive oil and season with remaining paprika, garlic powder, salt, and pepper. Arrange on the second baking sheet.

   Tip: Slicing tempeh thin helps it crisp up nicely in the oven.

4. 4

   Place both baking sheets in the oven. Roast for 20 minutes, then stir the cassava cubes and flip the tempeh slices. Continue roasting for 15 more minutes until the cassava is golden and the tempeh is browned at the edges.

   Tip: Stirring and flipping ensures even browning on all sides.

5. 5

   While the vegetables roast, prepare the chimichurri by combining fresh parsley, cilantro, minced garlic, red wine vinegar, and lemon juice in a blender or food processor.

   Tip: Don't over-blend; a chunky texture is more authentic and flavorful.

6. 6

   Pulse the chimichurri until you reach a coarse, herby consistency. Taste and adjust seasonings as needed.

   Tip: Add more vinegar if you prefer tanginess or more herbs for intensity.

7. 7

   Remove the baking sheets from the oven and transfer the roasted tempeh and cassava to a serving platter.

   Tip: Let cool for 2 minutes before serving to allow the exteriors to firm up.

8. 8

   Drizzle the chimichurri generously over the roasted tempeh and cassava, or serve it on the side for dipping.

   Tip: Chimichurri tastes best when freshly made but can be refrigerated for up to 3 days.