Roasted Tempeh with Garlic
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely amazing. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that are great for your gut health, making this a satisfying meal that actually nourishes you. The whole block gets sliced and roasted with loads of garlic until crispy and caramelized, then tossed with a savory tamari and balsamic glaze that's just irresistible. Best part? It requires minimal prep and cleanup, so you can have a restaurant quality dinner on the table without spending your evening in the kitchen.
Ella x
Ingredients
- 1 block (8 oz)tempeh(cut into 3/4-inch cubes)
- 8garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonstamari or soy sauce
- 1 tablespoonbalsamic vinegar
- 1 teaspoonfresh thyme(dried, or 1 tablespoon fresh)
- 1 teaspoonsmoked paprika
- 1 teaspoonblack pepper
- 1 teaspoonsea salt
- 1 teaspoonlemon zest
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the tempeh develops a golden, crispy exterior.
- 2
Cut the tempeh block into uniform 3/4-inch cubes and arrange them in a single layer on the prepared baking sheet.
Tip: Even-sized pieces cook more consistently and brown more evenly.
- 3
In a small bowl, whisk together olive oil, tamari, balsamic vinegar, minced garlic, thyme, smoked paprika, black pepper, and sea salt until well combined.
Tip: Mixing the marinade first ensures every piece gets evenly coated with flavor.
- 4
Drizzle the garlic-oil mixture over the tempeh cubes and gently toss with a spatula until all pieces are well coated. Spread them back into a single layer.
Tip: Don't crowd the pan; leave a little space between pieces for proper roasting.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.
Tip: The tempeh should be caramelized on multiple sides for best flavor.
- 6
Remove from the oven and immediately sprinkle with fresh lemon zest and red pepper flakes if using. Taste and adjust seasonings as needed.
Tip: Adding zest at the end keeps the bright citrus flavor from cooking away.
- 7
Let cool for 2-3 minutes before serving warm. Use as a main course, add to grain bowls, or serve alongside roasted vegetables.
Tip: Roasted tempeh stays crispy for up to 3 days when stored in an airtight container in the refrigerator.
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