Roasted Tempeh with Turnip and Miso Glaze
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Tempeh is such a protein powerhouse, packed with probiotics that support digestion, and it takes on flavor beautifully when roasted until crispy. Paired with tender roasted turnips and a savory umami glaze made from white miso, this dish is deeply satisfying and feels almost restaurant quality. The whole thing takes just 50 minutes from start to finish, making it perfect for busy evenings when you want something wholesome and delicious without the stress.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ½ kgturnips(peeled and cut into 1-inch chunks)
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1½ tablespoonsmaple syrup
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsesame oil
- 3 tablespoonswater
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2scallions(sliced, for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
Garnish with sliced scallions and sesame seeds before serving.
Tip: Fresh scallions add brightness that balances the rich, savory glaze.
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