Roasted Tempeh with Cucumber

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Tip: A hot oven ensures the tempeh develops a crispy exterior in less time.

2. 2

   In a small bowl, whisk together 2 tablespoons of tamari, rice vinegar, 1 tablespoon of minced ginger, and minced garlic to create a marinade.

3. 3

   Toss the tempeh cubes with 2 tablespoons of olive oil, then coat evenly with the marinade. Spread in a single layer on the prepared baking sheet.

   Tip: Don't crowd the pan—tempeh roasts more evenly when there's space between pieces.

4. 4

   Roast for 20-25 minutes, stirring halfway through, until the tempeh is golden brown and crispy on the edges.

   Tip: The tempeh is done when it has a toasted, slightly caramelized appearance.

5. 5

   While the tempeh cooks, prepare the cucumber salad by placing sliced cucumber in a serving bowl.

6. 6

   In a small bowl, whisk together lime juice, remaining 1 tablespoon of olive oil, red pepper flakes, salt, and black pepper to make the dressing.

   Tip: Taste and adjust lime juice or salt to your preference.

7. 7

   Pour the dressing over the cucumber and gently toss to combine. Let sit for 5 minutes to allow flavors to meld.

8. 8

   Transfer the roasted tempeh to a serving platter and top with the dressed cucumber. Sprinkle with toasted sesame seeds and sliced green onions.

   Tip: Serve immediately while the tempeh is still warm for the best texture contrast with the cool cucumber.