Roasted Tempeh with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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.