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Orange Tempeh & Broccoli
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  • CourseMain Dish
  • CuisineVegan, Vegetarian
  • 1 8 oz. pkg tempeh or extra-firm tofu, cut into 3/4 inch cubes
  • 1 lb. broccoli, chopped into florets
  • 3 Tbsp. white miso paste
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1/4 tsp. freshly grated orange zest
  • 3 Tbsp. rice vinegar
  • 2 tsp. sesame oil
  • ¼ cup freshly squeezed orange juice
  • 1-2 tsp. pure maple syrup, to taste
  • sesame seeds and chopped green onions for garnish (optional)
  • cooked rice, for serving
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
  2. In a small bowl, whisk together miso paste, ginger, garlic, orange zest, vinegar, sesame oil, orange juice, and maple syrup.
  3. In a large bowl, toss cubed tempeh or tofu with a few tablespoons of sauce. Spread tempeh or tofu in an even layer on prepared baking sheet. Roast for 12 minutes.
  4. Give the tempeh or tofu a stir and push to one side of the baking sheet to make space for broccoli. Add broccoli, drizzling with a little sauce if desired, and put pan back in the oven to continue cooking for 10-15 more minutes, until broccoli is tender.
  5. Remove from oven and drizzle on remaining sauce. Toss to coat.
  6. Serve over cooked rice and garnish with sesame seeds and sliced green onions, if desired. Enjoy!
Recipe Notes

Recipe adapted from

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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