Roasted Tempeh with Pea and Lemon Herb Glaze

Instructions

1. 1

   Preheat oven to 425°F (220°C). Press tempeh blocks between towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

   Tip: Pressing tempeh helps it absorb flavors better and achieve a crispier exterior when roasted.

2. 2

   Toss tempeh cubes with 2 tablespoons olive oil, sea salt, black pepper, smoked paprika, and thyme in a large bowl until evenly coated.

3. 3

   Spread seasoned tempeh on a baking sheet in a single layer and roast for 20-22 minutes, stirring halfway through, until golden and crispy on the edges.

   Tip: Don't skip the stirring step to ensure even browning on all sides.

4. 4

   While tempeh roasts, whisk together lemon juice, minced garlic, vegetable broth, maple syrup, and remaining 1 tablespoon olive oil in a small bowl to create the glaze.

5. 5

   In the final 8 minutes of roasting, add snap peas to the baking sheet and drizzle the glaze mixture over both tempeh and peas, tossing gently to coat.

   Tip: Adding peas near the end prevents them from becoming mushy while still allowing them to warm through.

6. 6

   Return to oven and roast for 8 minutes until peas are tender-crisp and the glaze has begun to reduce and coat the tempeh.

7. 7

   Remove from oven and transfer to a serving dish. Top with toasted almonds and fresh chopped parsley. Serve warm.

   Tip: Toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding to maximize their nutty flavor.