Sheet Pan Teriyaki Tempeh with Roasted Vegetables
A savory-sweet sheet pan dish featuring teriyaki-marinated tempeh cubes and a medley of roasted vegetables for an easy and nutritious meal. This asian-inspired sheet pan (vegetarian) ready in about 40 minutes pairs cut into 1-inch cubes tempeh, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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
- 8 oz, cut into 1-inch cubes tempeh
- 2 cups broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 large, sliced diagonally into 1/4-inch thick pieces carrot
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 cloves, minced garlic
- 1 tsp, grated fresh ginger
- 1 tsp, for garnish sesame seeds
- 2, thinly sliced for garnish green onions
Instructions
- Step 1: Preheat oven to 425°F. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated fresh ginger until combined to make the teriyaki marinade.
- Step 2: Add 8 oz cubed tempeh to the marinade, tossing gently to coat all pieces, and let sit for 10 minutes while preparing vegetables.
- Step 3: On a large sheet pan, toss 2 cups broccoli florets, 1 sliced red bell pepper, and 1 large sliced carrot with 3 tbsp olive oil and a pinch of salt until evenly coated.
- Step 4: Arrange marinated tempeh cubes evenly among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Step 5: Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and tempeh edges are golden and slightly caramelized.
- Step 6: Remove from oven and sprinkle 1 tsp sesame seeds and 2 thinly sliced green onions over the dish before serving.
Frequently asked questions
How long does Sheet Pan Teriyaki Tempeh with Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 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 Teriyaki Tempeh with Roasted Vegetables?
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 cut into 1-inch cubes tempeh from drying out.
Can I substitute ingredients in Sheet Pan Teriyaki Tempeh with Roasted Vegetables?
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 Teriyaki Tempeh with Roasted Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Teriyaki Tempeh with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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