Sheet Pan Roasted Tempeh with Maple-Dijon Glaze
Crispy roasted tempeh cubes coated in a sweet-tangy glaze, served with seasonal roasted vegetables for a vibrant weeknight meal. This sheet pan (gluten-free, high-protein) ready in about 50 minutes pairs tempeh, avocado oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tempeh
- 2 tbsp avocado oil
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 cups carrots
- 2 cups zucchini
- 1 cup cherry tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice 12 oz tempeh into 1/2-inch cubes, then toss with 2 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Arrange tempeh cubes in a single layer on a parchment-lined baking sheet. Roast for 15 minutes until edges crisp.
- Step 3: While tempeh roasts, whisk 3 tbsp maple syrup and 2 tbsp Dijon mustard in a small bowl. Add 1/4 cup water and mix until smooth.
- Step 4: After 15 minutes, toss roasted tempeh with 2 tbsp glaze mixture. Return to oven and roast 10 more minutes until glaze bubbles and tempeh is golden.
- Step 5: Toss 2 cups sliced carrots, 2 cups sliced zucchini, and 1 cup cherry tomatoes with 1 tbsp avocado oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast on a separate sheet for 20 minutes until vegetables are tender and slightly caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Roasted Tempeh with Maple-Dijon Glaze take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Roasted Tempeh with Maple-Dijon Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tempeh from drying out.
Can I substitute ingredients in Sheet Pan Roasted Tempeh with Maple-Dijon Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Roasted Tempeh with Maple-Dijon Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Roasted Tempeh with Maple-Dijon Glaze gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
