Tempeh is a wonderful soy-based protein that holds up very well to roasting. Think of tempeh as a fridge pantry item since it stays good for months. Keep in mind that since it is a fermented/cultured product, when you open the package, it might have some slight discoloration—have no fear, this is natural and part of the fermentation process, and you don’t need to throw it out (as I did the first time I cooked with tempeh).
Miso/Sesame Roasted Tempeh (serves 2)
- 1 package tempeh
- 2 Tbsp Miso paste
- 3 Tbsp Sesame oil
- 2 Tbsp Rice wine vinegar
- 1/4 – 1/2 Cup Water (optional)
- A few squirts Sriracha (Optional)
- Black sesame seeds
If you plan ahead you can deepen the flavor by making the sauce the night before and letting the tempeh marinate overnight in a covered shallow bowl. But roasting it without marinating is tasty too.
- Preheat oven to 350F. Cut the tempeh into 4 triangles.
- In a small bowl, whisk together the sauce ingredients until the mixture is a thin paste, thin it out with water if necessary.
- Coat the tempeh triangles with the mixture, and place on a lined sheet pan (or marinate it in the fridge). Drizzle the rest of the sauce on top of the tempeh, then sprinkle with the black sesame seeds.
- Roast for 10-15 minutes.
Serve with quinoa and a simple red cabbage slaw. Make an easy sauce for shredded cabbage with 1 teaspoon each tamari, rice wine vinegar, and sesame oil, and drizzle over the whole plate…and enjoy!
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7 Comments
Tempeh was already on the menu for last night’s meal, so I followed your recipe, which was quite a hit with the man of the house, after a long day at work, and a long night at school.
Instead of cabbage slaw, a simple stir-fry of onions, mushrooms, grape tomatoes, and the all-green bok choy…
I love JD’s slaw from Go Dairy Free: http://www.godairyfree.org/Recipes/Sides/J.D.-s-Coleslaw-Vegan-Gluten-Free-Soy-Free.html
Glad this recipe coincided with your having tempeh in the house, and glad it was a hit! That stir-fry sounds delicious! Thanks for the comment, CB.
JD’s slaw sounds simple and easy…Looking forward to trying it. Thanks for the recommendation, Sally.
Aloha!
Got to your site through CheapHealthyGood! You guys are great.
Thought I’d mention:
MY favorite slaw recipe, in no particular recipe order is a pineapple macadamia nut slaw:
green and red cabbage tossed with dijon mustard, safflower mayo (to taste – I’m not a huge mayo fan, but it works well with the pineapple), diced fresh pineapple, chopped mac nuts, papaya seed salad dressing (if you have it – which most people don’t), salt and pepper. Its simple, but delicious. I always add some different spices when I make it, to keep it interesting… but this is the skeleton of the recipe.
Thanks!
Christen
This was yummy. I served it with RED quinoa and sauted kale. I am using the leftover red quinoa along with some leftover white quinoa(from curried quinoa pilaf) for the “leftover pancakes” tonight. I can hardly wait…
Thanks, Jennifer! I can’t wait to hear how the quinoa/leftover pancake turns out! Also, stay tuned for a quinoa-stuffed pepper recipe—hopefully posted over the weekend!
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[...] did discover an amazing miso marinade, and have used it for both tempeh and tofu to great success. Thank you, Alexa at Sustainable [...]