Sheet Pan Tempeh & Broccoli

I've been experimenting with tempeh a lot this year—a plant-based protein made from fermented soybeans. The soybeans are formed into a firm, dense block and has a slightly nutty, earthy flavor with a hearty texture. It’s a nutritional powerhouse, and unlike tofu, tempeh retains the whole soybean, which provides more fiber and a meatier consistency. After much trial and error, I personally find that cutting the tempeh into small cubes and marinating it at least 2 hours before roasting really helps the flavor soak in In this dish, the marinade is spicy and savory, which I thought was great alongside rice, but I can also see myself enjoying this tempeh in summer rolls, salads, and more.

SERVES 2

INGREDIENTS

Skinnytaste High Protein: 100 Healthy, Simple Recipes to Fuel Your Day Gina Homolka

• 3 tablespoons reduced-sodium soy sauce or gluten-free tamari

• 1 ½ tablespoons toasted sesame oil

• 1 garlic clove, minced

• 1 teaspoon minced fresh ginger

• 1 tablespoon seasoned rice vinegar

• 2 tablespoons Thai sweet chili sauce

• 1 teaspoon Sriracha sauce

• 2 tablespoons cornstarch

• 1 (8-ounce) block tempeh, cut into ¼-inch dice

• 4 cups chopped broccoli florets

• Pinch of kosher salt

• 1 ½ cups cooked sticky rice or basmati rice

• Sesame seeds, for garnish

• Sliced scallions, for garnish

DIRECTIONS

1. In a small shallow dish, whisk together the soy sauce, 1 tablespoon of the sesame oil, the garlic, ginger, vinegar, sweet chili sauce, Sriracha, cornstarch, and 1 tablespoon water. Add the tempeh and marinate in the fridge for at least 2 hours, tossing halfway through.

2. When ready to cook, preheat the oven to 400F. Line a large sheet pan with parchment paper.

3. Spread the broccoli out on the prepared pan and toss with the remaining ½ tablespoon sesame oil and the salt. Push to one side of the pan Use a slotted spoon to remove the tempeh, saving the marinade. Place the tempeh on the sheet pan and transfer to the oven.

4. Roast until the tempeh is golden and the broccoli is tender, about 30 minutes, tossing halfway through.

5. Meanwhile, stir 2 tablespoons water into the reserved marinade. When the tempeh is ready˛ pour the reserved marinade into a medium skillet over medium heat. Simmer until the sauce thickens, 30 to 60 seconds. Add the roasted tempeh and toss to coat

6. Serve with the broccoli and rice, garnished with sesame seeds and sliced scallions.

“Skinnytaste High Protein” Copyright © 2025 by Gina Homolka. Photographs copyright © 2025 by Eva Kolenko. Published by Clarkson Potter, an imprint of the Crown Publishing Group A division of Penguin Random House LLC.

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