Roasted Tempeh with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted tempeh with cucumber dish is one of my go to weeknight dinners because it comes together in under an hour and delivers serious flavor without breaking the bank. Tempeh is an absolute nutritional powerhouse, packed with protein and probiotics that support gut health, making this a satisfying meal that actually nourishes your body. The magic happens when you roast the tempeh until it's golden and crispy, then toss it with a bright Asian inspired sauce and fresh cucumber for that perfect contrast of warm and cool. It's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- 3 tablespoonsextra-virgin olive oil
- 2 tablespoonstamari or soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2english cucumber(julienned or thinly sliced)
- 2 tablespoonslime juice
- 2 tablespoonssesame seeds(toasted)
- 2green onions(sliced)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
While the tempeh cooks, prepare the cucumber salad by placing sliced cucumber in a serving bowl.
- 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
Pour the dressing over the cucumber and gently toss to combine. Let sit for 5 minutes to allow flavors to meld.
- 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.
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