When people come to me looking for plant-based dinner ideas, they often feel like they are missing out on the "bite" or the savoriness that comes with meat. That is where tempeh shines. Unlike tofu, which is soft and mild, tempeh is a fermented whole-soybean cake with a firm, chewy texture and a complex, slightly mushroomy flavor. When you roast it alongside broccoli, the edges get crispy and golden, absorbing the aromatic glaze like a sponge.

I find that most people struggle with tempeh because they try to cook it straight out of the package. It has a natural, slight bitterness that can be off-putting. Over the years, I have perfected a simple technique—a quick steam before the marinade—that mellows that flavor and opens the pores of the tempeh to soak up every drop of that ginger-garlic goodness. Once you try this method, you’ll never go back.

1. Prep the Tempeh: Slice your tempeh into uniform batons about half an inch thick. Bring a small pot of water to a simmer, place the tempeh in a steamer basket, and let it steam for 5-7 minutes. Pat it dry with a clean towel.
2. Preheat & Line: Crank your oven to 400°F (200°C). Lining your tray with parchment paper makes cleanup a breeze and helps the glaze caramelize rather than stick to the metal.
3. Whisk the Glaze: In a medium mixing bowl, combine the tamari, sesame oil, maple syrup, grated ginger, minced garlic, and rice vinegar. Whisk until the syrup is fully incorporated.
4. Toss and Coat: Place the tempeh and broccoli on your baking sheet. Drizzle with avocado oil and half of your sauce. Toss thoroughly with your hands to make sure every floret and tempeh piece is glistening.
5. The Roast: Slide into the oven. After 12 minutes, give everything a gentle turn. Roast for another 10-13 minutes until the broccoli stems are tender-crisp and the tempeh edges are dark, golden brown. Drizzle the remaining sauce over the hot tray just as you pull it out of the oven.

This recipe is excellent for meal prep. You can steam the tempeh and chop the broccoli up to two days in advance. Keep them in separate airtight containers in the fridge. When you are ready to eat, simply mix the sauce, toss everything on the tray, and bake.

Storage: Leftovers will keep in the refrigerator for up to 3 days. To reheat, avoid the microwave if you can, as it tends to make the broccoli mushy. Instead, spread the leftovers on a baking sheet and heat in a 350°F oven for 8–10 minutes until warmed through and crisp again.