Roasted Tempeh with Spinach

Instructions

1. 1

   Preheat oven to 425°F. Wrap tempeh block in a clean kitchen towel and press under a heavy object for 5 minutes to remove excess moisture.

   Tip: Pressing tempeh helps it crisp up better during roasting.

2. 2

   Cut the pressed tempeh into 3/4-inch cubes and transfer to a bowl. Drizzle with 2 tablespoons olive oil and sprinkle with paprika, cumin, 0.5 teaspoon salt, and black pepper. Toss until evenly coated.

3. 3

   Spread tempeh cubes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring halfway through, until the edges are golden and crispy.

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

4. 4

   While tempeh roasts, whisk together tahini, lemon juice, 3 tablespoons water, minced garlic, remaining 0.25 teaspoon salt, and red pepper flakes in a small bowl until smooth and pourable.

   Tip: Add water gradually to reach your desired sauce consistency.

5. 5

   Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add spinach and cook, stirring frequently, for 3-4 minutes until wilted and any excess moisture has evaporated.

   Tip: Work in batches if your spinach doesn't fit in the skillet at once.

6. 6

   Divide wilted spinach among serving plates. Top with roasted tempeh cubes and drizzle generously with the tahini-lemon sauce.

7. 7

   Serve immediately while the tempeh is still warm and crispy. Add extra sauce on the side if desired.

   Tip: This dish is best enjoyed right after cooking, but leftovers can be reheated gently in the oven.