Roasted Tempeh with Corn

Instructions

1. 1

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

   Tip: A hot oven ensures the tempeh gets crispy edges while the corn caramelizes.

2. 2

   Pat the tempeh cubes dry with a clean kitchen towel to remove excess moisture, then transfer to a large mixing bowl.

   Tip: Drying the tempeh helps it brown better and absorb the spice coating more effectively.

3. 3

   In a small bowl, whisk together 2 tablespoons of olive oil, the lime zest, minced garlic, cumin, paprika, salt, and pepper to create a marinade.

4. 4

   Add the tempeh cubes to the marinade and gently toss until all pieces are well coated. Let sit for 5 minutes.

5. 5

   Spread the marinated tempeh on half of the prepared baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil and roast for 15 minutes, stirring halfway through.

   Tip: Stirring ensures even browning on all sides of the tempeh cubes.

6. 6

   While the tempeh roasts, toss the corn kernels and diced red bell pepper together in a separate bowl.

7. 7

   After 15 minutes, remove the baking sheet and push the tempeh to one side. Add the corn and red pepper mixture to the empty side, spreading in an even layer. Return to the oven for 12-15 minutes until the corn is lightly charred and tempeh is golden brown.

   Tip: Roasting the vegetables separately for part of the time prevents them from being overcooked.

8. 8

   Remove from the oven and transfer everything to a serving bowl. Add the red onion slices and fresh cilantro, then drizzle with lime juice and toss gently to combine.

   Tip: Add the fresh cilantro and lime juice just before serving to preserve their bright flavors.