Roasted Tempeh with Tomato and Herb Crust

Instructions

1. 1

   Press tempeh blocks between paper towels with a heavy object for 15 minutes to remove excess moisture and improve texture.

   Tip: This step ensures the tempeh becomes crispier when roasted.

2. 2

   Cut pressed tempeh into 1/2-inch thick rectangular steaks. Mix cornstarch with 1 tablespoon olive oil and 2 tablespoons vegetable broth to create a thin coating paste.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, arrange tempeh steaks in a single layer and sear for 4-5 minutes per side until golden brown. Transfer to a baking sheet.

   Tip: Avoid crowding the pan; work in batches if necessary for even browning.

4. 4

   In the same skillet, reduce heat to medium and add remaining 2 tablespoons olive oil. Add sliced onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until deeply caramelized and golden.

   Tip: Patient caramelization develops natural sweetness in the onions.

5. 5

   Add minced garlic to the onions and cook for 1 minute until fragrant. Stir in halved cherry tomatoes, balsamic vinegar, oregano, and remaining vegetable broth.

6. 6

   Simmer the tomato mixture for 8-10 minutes, stirring gently, until tomatoes begin to break down and sauce thickens. Season with sea salt and black pepper to taste.

   Tip: Some tomato skins will slip off naturally during cooking—this is normal and adds texture.

7. 7

   Spoon the warm tomato and onion mixture generously over the seared tempeh steaks on the baking sheet.

8. 8

   Roast in a preheated 400°F oven for 10-12 minutes until the edges crisp slightly and flavors meld together.

   Tip: Keep an eye on the tempeh to prevent over-browning.

9. 9

   Remove from oven and garnish with fresh chopped basil just before serving. Drizzle any pan juices over the top.

   Tip: Fresh basil added at the end preserves its bright flavor and aroma.