Roasted Tempeh with Sweet Potato and Maple-Miso Glaze

Instructions

1. 1

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

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   Press the tempeh block between clean kitchen towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tempeh and sweet potato cubes with olive oil, salt, and pepper on one baking sheet, spreading in a single layer.

   Tip: Pressing tempeh helps it absorb flavors better and develop a crispier texture when roasted.

3. 3

   In a small bowl, whisk together maple syrup, white miso paste, rice vinegar, minced ginger, minced garlic, and sesame oil until smooth and well combined.

   Tip: The miso paste adds umami depth that balances the sweetness of the maple syrup.

4. 4

   Roast the tempeh and sweet potatoes for 20 minutes, stirring halfway through, until the sweet potatoes begin to soften and the tempeh starts to brown.

   Tip: Stirring halfway ensures even cooking and helps the tempeh develop golden, crispy edges.

5. 5

   Arrange the red onion wedges on the second baking sheet, toss with a light coating of olive oil, salt, and pepper, and place in the oven alongside the tempeh.

   Tip: Starting the onions a few minutes later prevents them from burning before the other vegetables are done.

6. 6

   Pour the maple-miso glaze over the tempeh and sweet potatoes, tossing gently to coat evenly. Return to the oven and roast for another 12-15 minutes until everything is caramelized and tender.

   Tip: The glaze will concentrate and become glossy as it roasts, creating a delicious coating on each piece.

7. 7

   Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.

   Tip: Toasting sesame seeds intensifies their nutty flavor significantly.

8. 8

   Transfer the roasted tempeh, sweet potatoes, and red onions to a serving platter. Sprinkle with toasted sesame seeds and fresh scallions, and serve warm.

   Tip: The fresh scallions add a bright, oniony contrast to the rich roasted vegetables.