Baked Ginger-Garlic Tempeh & Broccoli

Quick Summary

A simple, oven-baked meal that pairs nutrient-dense tempeh with crisp-tender broccoli. It’s a perfect weeknight dinner that relies on bold aromatics rather than heavy sauces.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. 2. Whisk the tamari, sesame oil, maple syrup, ginger, garlic, and vinegar in a small bowl.
3. 3. Toss the tempeh and broccoli florets on the baking sheet with the avocado oil until well coated.
4. 4. Drizzle the prepared sauce over everything and toss once more to ensure even coverage.
5. 5. Bake for 20-25 minutes, turning halfway, until the broccoli is charred at the tips and the tempeh is firm.

Nutrition Snapshot

FAQ

Can I use tofu instead?

Yes, though adjust the bake time as tofu contains more moisture and may need longer to crisp.

Is this recipe gluten-free?

Use tamari instead of standard soy sauce to keep this dish strictly gluten-free.

How should I store leftovers?

Store in an airtight container for up to 3 days in the refrigerator; reheat in the oven for the best texture.