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–+ servings
glass rectangular lunchbox packed with brown rice, orange maple miso tempeh slices, orange segments, fried broccoli and sesame seeds on marble table with wooden spoon resting on top
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Maple Miso Tempeh

This maple miso orange tempeh dish is a delicious and unique way to enjoy a protein-rich plant-based meal. The combination of sweet and savory flavors, along with a refreshing burst of citrus from the orange juice, is sure to delight your taste buds. Plus, it's quick and easy to prepare, making it a perfect option for a healthy and satisfying weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course, Side Dish, Snack
Cuisine: indonesian, south east Asian
Keyword: gluten-free, healthy, meal prep, meal prepping, plantbased, soybeans, tempeh, vegan
Servings: 2 people
Calories: 313kcal
Author: Reena Sharma

Ingredients

  • 1 block 227g of tempeh, sliced into thin rectangles
  • 2 tbsp miso paste
  • 2 tablespoons of maple syrup
  • 3 tablespoons of orange juice
  • 1 tablespoon of rapeseed oil
  • 1 clove garlic crushed
  • 1 medium orange peeled and cut into segments
  • Optional toppings: sesame seeds spring onions

Instructions

  • In a small mixing bowl, whisk together the miso paste, maple syrup, orange juice, oil and garlic to make the marinade.
  • Arrange the sliced tempeh in a single layer in a baking dish or shallow container. Pour the marinade over the tempeh, making sure that each slice is coated with the marinade.
  • Cover the dish with plastic wrap or a lid and place it in the refrigerator to marinate for at least 30 minutes – can also be cooked straight away if you’re hungry!
  • When you're ready to cook the tempeh, preheat the oven to 190°C.
  • Remove the tempeh from the marinade and arrange the slices on a baking sheet lined with greaseproof paper.
  • Bake the tempeh in the preheated oven for 20-25 minutes, or until it is golden brown and slightly crispy around the edges.
  • Once the tempeh is cooked, remove it from the oven and let it cool for a few minutes.
  • Serve the tempeh warm, topped with fresh orange segments, sesame seeds and chopped spring onions.

Notes

  • Although very different textures, the glaze can also be used with tofu and prepared and cooked in the same way
  • Maple syrup can be substituted with agave nectar

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1430mg | Potassium: 570mg | Fiber: 3g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 48mg | Calcium: 460mg | Iron: 1mg