Roasted Tempeh with Turnip and Miso Glaze

Instructions

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper.

   Tip: A hotter oven helps the tempeh develop a golden, crispy exterior.

2. 2

   Spread tempeh cubes and turnip chunks on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.

   Tip: Don't crowd the pan—spread ingredients in a single layer for best roasting.

3. 3

   Roast for 25-30 minutes, stirring halfway through, until turnips are tender and tempeh edges are golden brown.

   Tip: The turnips should be fork-tender and slightly caramelized at the edges.

4. 4

   While vegetables roast, whisk together miso paste, rice vinegar, maple syrup, minced ginger, minced garlic, remaining 1 tablespoon olive oil, sesame oil, and water in a small bowl until smooth.

   Tip: The glaze should have a pourable consistency; adjust water if needed.

5. 5

   Remove roasted tempeh and turnips from oven and transfer to a serving bowl.

   Tip: Reserve the baking sheet if drippings look flavorful for extra richness.

6. 6

   Pour the miso glaze over the hot roasted vegetables and tempeh, tossing gently to coat everything evenly.

   Tip: Toss while still warm so the glaze coats and lightly caramelizes on the hot pieces.

7. 7

   Garnish with sliced scallions and sesame seeds before serving.

   Tip: Fresh scallions add brightness that balances the rich, savory glaze.