Roasted Tempeh with Watercress

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the pressed tempeh cubes dry with a clean kitchen towel to remove excess moisture.

   Tip: Pressing tempeh helps it absorb the spices and crisp better during roasting.

2. 2

   In a small bowl, combine smoked paprika, garlic powder, sea salt, and black pepper. Toss the tempeh cubes with 2 tablespoons of olive oil, then sprinkle the spice mixture over them, stirring gently to coat evenly.

   Tip: Use your hands to ensure every piece gets seasoned for maximum flavor.

3. 3

   Spread the seasoned tempeh on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.

   Tip: Don't skip stirring halfway—this ensures even browning on all sides.

4. 4

   While the tempeh roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and 2 tablespoons of water in a small bowl until smooth and pourable. Add more water if needed for desired consistency.

   Tip: The dressing should drizzle easily but coat the greens well.

5. 5

   Toast the pumpkin and sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool.

   Tip: Toasting the seeds brings out their nutty flavor and adds delightful crunch.

6. 6

   Place the chopped watercress in a large serving bowl and add the sliced red onion.

   Tip: Watercress's peppery bite complements the smoky tempeh beautifully.

7. 7

   Add the roasted tempeh cubes to the watercress bowl and drizzle with the tahini dressing. Toss gently but thoroughly to combine.

   Tip: Toss just before serving to keep the watercress fresh and crisp.

8. 8

   Top with the toasted seeds and serve immediately with any extra dressing on the side.

   Tip: The seeds add texture and a nutritional boost—don't skip them.