Roasted Tempeh with Rocket
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that comes together in under an hour and honestly tastes way better than it should. I've fallen in love with roasted tempeh because it's so much more forgiving than you'd think, and when you get it golden and crispy, it's absolutely delicious. The peppery rocket adds a lovely fresh bite that cuts through the richness, while tempeh gives you that wonderful plant based protein that keeps you satisfied for hours. This whole meal is budget friendly too, especially if you can grab your rocket and tomatoes at a good price. Just thirty minutes of roasting and you've got something that feels restaurant quality but came straight from your own kitchen.
Ella x
Ingredients
- 400 gtempeh(cut into 1cm thick steaks)
- 150 gfresh rocket(washed and dried)
- 250 gcherry tomatoes(halved)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1lemon(halved)
- 2 sprigsfresh thyme(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the tempeh steaks dry with paper towels to remove excess moisture, which helps them achieve a better golden crust.
Tip: Dry tempeh crisps up beautifully when roasted; moisture prevents browning.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper to create a marinade paste.
Tip: Make the marinade while the oven preheats to save time.
- 3
Brush both sides of each tempeh steak generously with the marinade mixture, ensuring even coverage on all surfaces.
Tip: Don't be shy with the marinade; it adds wonderful depth of flavor.
- 4
Spread the halved cherry tomatoes on a baking tray, drizzle with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Arrange the marinated tempeh steaks alongside the tomatoes.
Tip: Place tomatoes cut-side down for caramelization.
- 5
Roast in the preheated oven for 25-30 minutes, stirring the tomatoes halfway through, until the tempeh is golden brown and crispy at the edges and the tomatoes are blistered.
Tip: The tempeh should have dark caramelized edges for best texture.
- 6
While the tempeh roasts, prepare the balsamic glaze by whisking together balsamic vinegar and maple syrup in a small saucepan over low heat for 2-3 minutes until slightly thickened.
Tip: Don't boil vigorously; gentle heat prevents the glaze from becoming too thick.
- 7
Arrange fresh rocket on serving plates, then top with the roasted tempeh steaks and caramelized cherry tomatoes. Drizzle the warm balsamic glaze over everything.
Tip: The warm glaze contrasts beautifully with the peppery cool rocket.
- 8
Finish each plate with a squeeze of fresh lemon juice and a sprig of thyme if desired. Serve immediately while the tempeh is still warm and crispy.
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