Sheet Pan Tempeh & Broccoli
3.75 from 8 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!

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.

Preparing your tempeh

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

You can do this in the fridge overnight or for a couple hours before cooking. It depends on what works for your schedule. A longer marinade = more flavor. So, I almost always marinate tofu and tempeh overnight, popping them into a glasslock container before I go to sleep.

The marinade is a straightforward blend of tamari, vinegar, and maple syrup. I like to add with some crushed red pepper flakes for heat.

You can choose to steam the tempeh first, or not. I do it to tenderize the tempeh, which I think it really does. And that’s especially nice when tempeh gets baked, because it can dry out a bit in the oven.

After this is done, you spray a lined baking sheet with oil, place the tempeh cubes and some broccoli florets on it, and pour the marinade over everything. Bake for 35 minutes, and a protein-rich meal awaits!

3.75 from 8 votes

Sheet Pan Tamari Glazed Tempeh & Broccoli

Author – Gena Hamshaw
Cook Time: 35 minutes
Yields: 3 servings


  • 3 tablespoons tamari (regular or reduced sodium, according to your preference)
  • 3 tablespoons rice vinegar (substitute apple cider or white wine vinegar)
  • 2 tablespoons maple syrup
  • 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 2 teaspoons freshly grated or minced ginger (or 1/2 teaspoon ground ginger)
  • generous dash crushed red pepper flakes
  • 8 ounces tempeh, cut into cubes (about 1", or 16 cubes per 8-ounce block)
  • 3 cups bite-sized broccoli florets and/or stems
  • avocado or canola oil spray (optional)
  • brown rice or noodles, for serving (optional)
  • sesame seeds, for serving (optional)


  • If you'd like to, steam the tempeh for 10 minutes.
  • Whisk together the tamari, vinegar, syrup, garlic, ginger, and red pepper flakes. Place the tempeh cubes in a rectangular or square glasslock container and pour the marinade over them. Cover the container and allow the tempeh to marinate for a couple hours, or overnight in the fridge.
  • Preheat your oven to 400F. Line a baking sheet with parchment or foil and coat it with vegetable oil spray. Remove the tempeh cubes from the marinade (reserving the marinade) and arrange them on half of the baking sheet. Arrange the broccoli on the other half. Pour the marinade over the tempeh and vegetables. Roast for 35 minutes, or until the tempeh and broccoli are browning, flipping the tempeh cubes once halfway through cooking.
  • Serve the tempeh and broccoli over rice, noodles, a salad, or whatever you like. Sprinkle with sesame seeds if desired.

I love that this dish doesn’t require any stovetop babysitting, that it’s flavorful without a complicated ingredient list, and that the leftovers taste great for days (which I’m discovering right now).

For the record, I’ve made it twice now, and the powdered garlic/ginger version is really good. If not having to mince anything is an additional selling point, don’t shy away from that option.

Hope this dish might bring some ease to your batch cooking or weeknight meals, just the way it has mine. It’s a keeper. And feel free to share more recipe requests if you’ve got ’em.

Happy Tuesday!


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Recipe Rating

  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 🙂


    • 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 🙂


  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!