Roasted Tempeh with Rocket

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.