Roasted Tempeh with Pumpkin and Sage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.

   Tip: Higher heat creates crispier edges on the tempeh while caramelizing the pumpkin.

2. 2

   Pat the tempeh cubes dry with paper towels, then toss them in a bowl with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread evenly on one baking sheet.

   Tip: Drying the tempeh helps it brown better and absorb less oil.

3. 3

   On the second baking sheet, combine the pumpkin chunks with the remaining 2 tablespoons olive oil, minced garlic, remaining salt, and black pepper. Toss to coat evenly.

   Tip: Keep the tempeh and pumpkin on separate sheets so each roasts to its ideal texture.

4. 4

   Place both baking sheets in the oven. Roast for 20 minutes, then stir both sheets and rotate their positions.

5. 5

   Return to the oven and roast for another 12-15 minutes until the tempeh is golden brown and crispy at the edges, and the pumpkin is tender with caramelized edges.

   Tip: The pumpkin should be fork-tender but not mushy.

6. 6

   Remove from the oven and transfer both the tempeh and pumpkin to a large serving bowl. Immediately add the fresh sage, balsamic vinegar, and maple syrup while everything is hot.

   Tip: Adding wet ingredients while hot allows better flavor absorption.

7. 7

   Toss everything together gently to combine, ensuring the sage and seasonings are evenly distributed throughout.

8. 8

   Transfer to a serving platter and garnish with toasted pumpkin seeds and an extra sage leaf for presentation.

   Tip: Serve warm or at room temperature as a side dish or light main course.