Tamari Glazed Sheet Pan Tempeh & Broccoli
4.12 from 17 votes

This sheet pan tempeh & broccoli with tamari glaze is flavorful, protein-packed, and so easy to make. It comes together with minimal effort and cleanup!

Sheet pan tempeh & broccoli are resting in a bowl with cooked rice.

The other day, I took a little Instagram poll to figure out what sort of recipes you’d like to see more of lately.

There were lots of different requests, including pizza, lasagna, take-to-work lunches, and sandwiches.

One category stood out above the rest: “anything quick and/or easy.”

I can relate to the desire for quick, easy meals. They’re exactly what I need these days, too!

This sheet pan tempeh & broccoli is quick and easy for sure. It comes together on a single roasting sheet in the oven, which means minimal effort and cleanup.

Along with some cooked rice or noodles, it’s a perfectly satisfying dinner.

What is a sheet pan recipe?

Before I say more, you may be wondering what I mean when I talk about a “sheet pan meal.”

Basically, “sheet pan supper” is really a way of describing a process. These meals are created by piling different ingredients on sheet pans, then roasting them.

In the end, the roasted components can be assembled into a fulsome dinner or lunch.

Sheet pan meals are popular because they’re hands-off. Rather than babysitting something on a stovetop, you can let the oven do the work.

I’ll admit that I don’t have a lot of sheet pan recipes on this blog. It’s a relatively new cooking method in my home, and I’m still getting the hang of it.

But I’ve really enjoyed the low-fuss, low-stress sheet pan suppers that I’ve made for myself, and I want to make more of them.

This recipe, a favorite in my home, only makes me want to create more meals with a similar cooking style.

Preparing your tempeh

The sheet pan tempeh & broccoli begins with the process of steaming and then marinating tempeh.

Why steam tempeh?

Most store-bought tempeh in the US is already cooked—that is, the soy beans from which it’s made have been cooked already.

Additionally, most home cooks cook tempeh further before eating it, whether by sautéing it, baking it, or stir-frying it.

So, what’s the steaming for?

I think steaming serves two purposes, apart from any other cooking that takes place as you prepare tempeh.

First, it reduces tempeh’s slight natural bitterness. If you’re new to eating tempeh, then steaming might help to make it more palatable.

Second, steaming tempeh tenderizes it and helps it to absorb any marinades or seasonings that you plan to add later. I think it makes for a more flavorful protein.

A dark-colored, tamari glaze has been mixed in a clear jar.
The tamari marinade in this recipe seasons the tempeh, serves as a glaze during roasting, and also provides a final sauce for finishing.

Tamari marinade

Speaking of marinades and seasonings, the tamari “glaze,” or marinade, in this recipe is very important!

The marinade really serves three purposes.

First, as a marinade, it locks flavor into the tempeh before baking.

Second, the sauce becomes a glaze for both the tempeh and broccoli during roasting.

Finally, extra marinade—and the recipe is scaled to give extra—can serve as a final sauce, for finishing the dish.

How to to make sheet pan tempeh & broccoli

With all of that said, the steps for this recipe are simple.

Step 1: whisk together the marinade

This step is self explanatory, and the marinade is simple!

It consists of tamari, water or broth (use vegetable broth if you happen to have one open), maple syrup, ginger, garlic, and crushed red pepper flakes.

I use powdered ginger and garlic as a shortcut in many of my recipes. For this recipe, however, I recommend using freshly minced or grated garlic and ginger.

With so few ingredients, freshness can make a big difference in flavor.

Cubed tempeh is resting in a clear, rectangular storage dish.
Cubed, steamed tempeh will be marinated in a rectangular, glass storage container.

Step 2: steam and marinate the tempeh

After steaming the tempeh, transfer it to an airtight container that has a lid.

The container will be used for marinating the tempeh. I like to use rectangular, glasslock containers for this job.

Next, you’ll pour the marinade over the tempeh, cover it, shake the container to disperse the marinade, and allow it to marinade for a couple hours.

Overnight is fine, too. More marinating means more flavor, so I usually marinate tempeh and other proteins overnight.

A clear, rectangular storage dish holds pieces of tempeh mixed with a dark colored sauce.
Pour the marinade over the tempeh in its storage container. The tempeh will marinate here for two hours, or up to overnight, before baking.

Step 3: Transfer the tempeh and broccoli to a sheet pan

Now it’s time to let the oven work its magic.

After marinating the tempeh, you’ll preheat your oven and prepare a sheet pan for roasting.

Remove the tempeh cubes from their marinade, reserving the marinade, and arrange them onto half of a baking sheet.

Arrange broccoli florets and pieces on the other half.

A plant-based protein and broccoli florets are laid out on a metal sheet pan.
A half-size baking sheet will hold the tempeh and broccoli. Glaze the broccoli with extra marinade before roasting.

Drizzle some of the remaining marinade over the broccoli before transferring the sheet to the oven.

Step 4: roast

The tempeh and broccoli will roast for about 30-35 minutes in a 400°F/200°C oven, or until both are crispy and browning.

At this point, the foundation of a nutritious, simple, protein-rich meal awaits.

A closeup image of a vegan protein with glazed tempeh, sesame seeds, and brown rice.

Serving sheet pan tempeh & broccoli

There are many simple serving options for the tempeh & broccoli.

Most often, I scoop both components over a nice, warm bowl of rice. Jasmine rice and cooked, short-grain brown rice are my favorites.

However, I think the recipe would be nice with black rice, red rice, and long-grain brown rice, too.

The tempeh & broccoli are also great over a bowl of noodles—any noodles that you love.

Over the years, I’ve also used cooked millet and cooked quinoa as serving accompaniments.

For garnish, all of the following are fun additions:

  • Chopped scallions
  • Chili crunch
  • Toasted sesame seeds
  • Sriracha
  • Scallion oil
  • Chili oil
  • Toasted seaweed

Meal prep & storage

The tempeh & broccoli can be a very good addition to any weekly meal prep routine.

Once roasted, the recipe can keep in an airtight container in the fridge for up to four days. You can store the sauce separately, in a mason jar, or another small container, for up to 1 week.

Sheet pan tempeh & broccoli are resting in a bowl with cooked rice.
4.12 from 17 votes

Tamari Glazed Sheet Pan Tempeh & Broccoli

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating time 2 hours
Total Time: 3 hours
Yields: 4 servings

Ingredients

  • 4 tablespoons tamari or soy sauce (60ml)
  • 2 tablespoons vegetable broth or water
  • 6 tablespoons unseasoned rice vinegar (75ml)
  • 2 tablespoons maple syrup
  • 4 cloves garlic, minced
  • 1 tablespoon minced or grated fresh ginger
  • generous dash crushed red pepper flakes
  • 8 ounces tempeh, cut into 1-inch/2.5cm cubes (about 16 cubes per 8oz/225g block) (225g)
  • 1 large or 2 medium or small broccoli crowns
  • Cooked brown or white rice, for serving (substitute cooked noodles)
  • Toasted sesame seeds or gomasio, for serving (optional)

Instructions

  • Bring a few inches of water to boil in a pot and fit the pot with a steamer basket. Place the tempeh cubes in the basket and steam for 10 minutes.
  • Whisk together the tamari, broth, vinegar, syrup, garlic, ginger, and red pepper flakes. Place the tempeh cubes in a glass storage container with a tight-fitting lid. Pour the marinade over the cubes. Cover the container and shake gently to distribute the marinade. Transfer the container to the fridge and allow the tempeh to marinate for at least 2 hours, or up to overnight.
  • Trim the stem off of the broccoli crown(s). Cut the crown into bite-sized florets and pieces.
  • Preheat your oven to 400F. Line a baking sheet with parchment, foil, or silpat, or use a non-stick baking sheet. Remove the tempeh cubes from the marinade, reserving the marinade. Arrange the cubes on half of the baking sheet. Arrange the broccoli on the other half.
  • Pour 1/2 cup/120ml of the marinade over the tempeh and vegetables. Reserve the rest of the marinade for drizzling over the finished recipe.
  • Roast the tempeh and broccoli for 30-35 minutes, or until the tempeh is crispy and broccoli is browning. Flip the tempeh cubes and stir the broccoli on the sheet once halfway through cooking.
  • Serve the tempeh and broccoli over cooked rice or noodles. If you like, drizzle a little extra marinade over the dish before enjoying.

A wide, white ceramic bowl holds cubes of tempeh, broccoli, and brown rice.

Hope this dish might bring some ease to your batch cooking or weeknight meals, just the way it has mine!

xo

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Categories: Recipes, Main Dishes
Method: Oven, Sheet Pan Meals
Ingredients: Broccoli, Tempeh
Dietary Preferences: Gluten Free, No Oil, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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4.12 from 17 votes (14 ratings without comment)

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Recipe Rating




    12 Comments
  1. 5 stars
    Yum yum yum! Thank you Gena I made extra marinade as per previous comments and I heated and thickened it on the stovetop. It was sooooo tasty. Awesome creative recipe.

  2. 3 stars
    This needs more marinade. I would double the amount so there is a generous amount to pour over the roasting tempeh and broccoli and then more over it after it is plated. The tempeh was very dry, and even after 35 minutes, the broccoli didn’t roast up nicely. I would toss it in a little oil all on its own or drizzle some after placed on the baking sheet. I had to drizzle some tamari over it after plating to see if that would help. The sauce was really good though, and I will definitely use it again. But it missed the mark for me. I’m guessing I did something wrong though because your recipes rock! Thank you!

    • Hi Suzy! I haven’t gotten this feedback so far, but it’s definitely a recipe that’s on the drier side. Appreciate the feedback and glad you like the sauce.

  3. I’ve never had tempeh and I can’t get it easily where I live. Can I substitute it for tofu? What addaptations should I make? Is it gonna taste like anything at all if I use tofu?

    • Hi Julia,

      I think it will be very good with tofu! Check it once through cooking to be sure that the tofu isn’t crisping up more quickly than specified, but the flavor should be fine 🙂

      G

    • Hi Eliz,

      That would depend greatly on the individual, but all vegans need to supplement Vitamin B-12. Aside from that, it’s often advisable that vegans supplement Vitamin D (if bloodwork indicates deficiency or insufficiency) and DHA. The rest would need to be determined with the support of a healthcare professional, keeping the person’s history and bloodwork in mind 🙂

      G

  4. I am looking forward to making the sheet pan tamari glazed Tempeh. I would like a good recipe for eggplant meatballs.

  5. 4 stars
    The marinade for this is SO GOOD. It lost a good deal of flavor when it was baked versus raw, though. I would maybe make some extra and pour it over the finished dish after cooking to accentuate it a little more.

    Ill definitely be making this marinade for tofu in the future or eating the tempeh “raw” or baking the tempeh first and then pouring this over. Nonetheless, yum!

  6. My kind of easy dinner! We do something like this a lot when my son and daughter-in-law come. 🙂 xo