Bright citrus, earthy thyme, and crisp edges turn a humble block into a comforting, weeknight staple.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 30 min | 50 min | 4 |
The Best Tempeh for This Recipe
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White Tempeh vs. Regular Tempeh
White tempeh tends to be milder and lighter in color, which makes the citrus glaze really pop. It usually marinates a bit more evenly, but can break apart if handled roughly. Choose white for a brighter, subtler bite; regular tempeh works well if you want a sturdier texture.
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Firm vs. Soft Tempeh
Firm (or extra-firm) tempeh holds up best to roasting and tossing with glaze, delivering crisper edges. Soft tempeh absorbs less marinade and may crumble during flipping; skip it for this recipe if you can.
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Water-Packed vs. Vacuum-Packed
Most tempeh is water-packed and requires a quick pat-dry before marinating. Vacuum-packed varieties are drier and can soak up sauce more quickly. If you’re in a pinch, pat dry thoroughly and proceed.
Other Ingredients (and Helpful Swaps)
- Tomatoes — Roasting a handful of cherry tomatoes with the tempeh adds a gentle sweetness and brightness. Swap: a spoonful of tomato paste and a splash of water can mimic roasted tomato depth if you don’t have fresh tomatoes.
- Onion — A small diced onion boosts warmth and savoriness. Swap: shallot for a milder, sweeter note.
- Garlic — Garlic provides aromatic punch that carries the citrus glaze. Swap: 1/2 teaspoon garlic powder per clove as a quick stand-in.
- Red Pepper — A pinch of red pepper flakes brings a gentle heat. Swap: smoked paprika for warmth without extra heat.
- Pasta — Serving with pasta makes this a heartier dish. Swap: quinoa, farro, or a simple green salad if you’d rather skip the starch.
- Herbs — Thyme ties the citrus and pepper notes together. Swap: rosemary or parsley for a different herbal lift; dried thyme can replace fresh if needed.
Ingredients
Sauce / Tempeh
- Tempeh, 8 oz (227 g)
- Olive oil, 2 tbsp (30 ml)
- Fresh orange juice, 1/3 cup (80 ml)
- Tamari or soy sauce, 1 tbsp (15 ml)
- Maple syrup, 1 tbsp (15 ml)
- Garlic, minced, 2 cloves (6 g)
- Orange zest, 1 tsp (2 g)
- Fresh thyme, chopped, 1 tbsp (2 g)
- Salt, kosher salt, 3/4 tsp (4.5 g) — to taste
- Black pepper, 1/4 tsp (0.5 g)
- Red pepper flakes, 1/4 tsp (1 g) — optional for heat
Pasta (optional base)
- Pasta, dry, 8 oz (226 g)
- Salt, for pasta water
Finish / Garnish
- Fresh parsley or extra thyme for garnish
- Lemon juice, 1 tsp (5 ml) — optional brightness
Directions
- Preheat oven and prep pan
Preheat to 400°F (205°C). Line a baking sheet with parchment for easy cleanup. - Slice tempeh and make marinade
Cut tempeh into 1/2-inch (1.25 cm) thick slabs or cubes. Whisk together oil, orange juice, tamari, maple syrup, minced garlic, orange zest, thyme, salt, pepper, and optional red pepper flakes. - Marinate tempeh
Toss tempeh in the mixture until well coated. Let sit 10–15 minutes so it drinks in some flavor. - Roast tempeh (first pass)
Spread tempeh in a single layer on the prepared sheet. Roast 15–20 minutes, flipping halfway, until edges are glossy and golden. - Cook pasta (if using)
Meanwhile, cook pasta in salted water according to package directions for al dente. Reserve 1/4 cup (60 ml) pasta water, then drain. - Glaze and finish tempeh
Transfer any remaining marinade to a small skillet and simmer 3–5 minutes until it thickens to a glossy glaze. Toss or brush the roasted tempeh with glaze, cooking a few minutes more if you’d like extra color. If adding tomatoes, add them during the last 5–7 minutes of roasting. - Assemble and serve
Toss with pasta (if using) or serve alongside a grain. Toss the tempeh with any remaining glaze and nestle on top. Finish with chopped parsley and a squeeze of lemon if desired.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the glaze, 3–5 minutes.
- Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
What to Serve With Citrus Thyme Roasted Tempeh
- Side: Roasted Brussels sprouts or green beans tossed with a little lemon zest.
- Grain: Fluffy quinoa or brown rice provides a nice base for the glaze.
- Salad: A bright arugula and citrus salad adds a refreshing counterpoint to the savory tempeh.
Variations & Tips
- Spicy: Add a pinch more red pepper flakes or a dash of cayenne to the marinade for a kick.
- Creamier: Stir in 1–2 teaspoons almond butter or tahini into the glaze for a velvety texture.
- Gluten-free: Use certified gluten-free tamari or soy sauce.
- Canned-swap: If you only have canned tomatoes, sauté a few oregano-scented chopped tomato segments with the tempeh for a deeper glaze.
- Herbs: Swap thyme for rosemary for a woodsy finish; finish with parsley for a fresh bite.
Enjoy Your Citrus Thyme Roasted Tempeh
We hope this citrusy, thyme-scented roast becomes a go-to in your weeknight rotation. The crispy edges and bright glaze pair beautifully with pasta, grains, or a simple green salad. Enjoy Citrus Thyme Roasted Tempeh tonight and savor the cozy, pantry-friendly flavors.