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+ servings
4 from 6 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.