Roasted Tempeh with Potato and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted tempeh dish has become one of my favorite weeknight dinners because it comes together in just over an hour. The crispy potato and herb crust transforms tempeh into something truly special, and I love that it's packed with plant based protein that keeps me satisfied for hours. What really sold me on this recipe is how straightforward it is, even though it looks impressive enough to serve guests. A handful of pantry staples and fresh herbs do all the heavy lifting, making it both budget friendly and genuinely delicious. Once you try that golden, herb studded crust, you'll understand why this has become my go to vegetarian main course.
Ella x
Ingredients
- 2 blockstempeh(cubed into 3/4-inch pieces)
- ¾ kgrusset potatoes(cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 teaspoondried thyme
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonsnutritional yeast(optional)
- 1 tablespoonlemon juice
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Spread tempeh cubes on a baking sheet and roast for 12 minutes to remove excess moisture and begin browning.
Tip: This initial roasting step improves tempeh's texture and helps it absorb flavors better.
- 2
In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper to create a herb paste.
Tip: Don't skip whisking—this distributes the spices evenly for consistent flavor throughout.
- 3
Remove the partially roasted tempeh from the oven and add it to the herb mixture along with the potato cubes. Toss thoroughly until all pieces are well coated.
Tip: Use a spatula or your hands to ensure every piece gets an even coating of herbs.
- 4
Spread the coated tempeh and potatoes in a single layer on the baking sheet and return to the oven.
Tip: Arrange pieces with space between them to allow for proper roasting and crispiness.
- 5
Roast for 20-25 minutes, stirring halfway through, until potatoes are tender and golden brown and tempeh edges are crispy.
Tip: If your vegetables aren't browning evenly, move the sheet to a different rack position.
- 6
Remove from oven and drizzle with balsamic vinegar and lemon juice. Toss gently to combine.
Tip: Add these acidic components after roasting to preserve their brightness and prevent sogginess.
- 7
Sprinkle with nutritional yeast if desired for a savory umami boost, then garnish with fresh parsley.
Tip: Nutritional yeast adds a cheesy flavor without any animal products.
- 8
Serve hot while the tempeh is still crispy, with your choice of sides like roasted vegetables or a fresh salad.
Tip: This dish is best enjoyed immediately after roasting while the textural contrast is at its peak.
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