Crispy Gochujang Tempeh & Broccoli Sheet‑Pan Power Dinner

Looking for a protein-packed dinner that’s as tasty as it is simple? This sheet‑pan power dinner pairs smoky gochujang‑marinated tempeh with vibrant broccoli for a burst of flavor. It’s done in less than 30 minutes, making it perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb firm tempeh, cut into 1‑inch cubes
• 2 cups broccoli florets
• 2 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds (optional garnish)
• Salt & pepper, to taste

Instructions

1. Preheat your oven to 400 °F (200 °C) and line a large sheet pan with parchment paper.
2. In a large bowl, whisk together gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, garlic, ginger, salt, and pepper to create the glaze.
3. Add the tempeh cubes to the bowl and toss until fully coated. Let them marinate for 15 minutes while you prep the broccoli.
4. Toss the broccoli florets in a teaspoon of the glaze‑less sauce, then spread the tempeh and broccoli out in a single layer on the prepared sheet pan.
5. Roast in the preheated oven for 18–20 minutes, flipping once, until the tempeh edges are charred and the broccoli is tender-crisp.
6. While the vegetables finish, drizzle the remaining glaze over the pan during the last 5 minutes of cooking to caramelize the sauce.
7. Remove from oven, sprinkle toasted sesame seeds over the top, and let rest for 3–5 minutes before serving.
8. Serve hot with optional side options like cauliflower rice or fermented kimchi for extra probiotics.

Chef's Note

Pro tip: For a deeper flavor, marinate the tempeh for at least 30 minutes—just let it chill in the fridge while you prep the rest.

Make-Ahead Tips

This dish can be refrigerated for up to 2 days; warm in the oven or microwave for 2–3 minutes before serving.

Substitutions

Replace tempeh with firm tofu or paneer for a different protein profile. Swap soy sauce for tamari or coconut aminos to keep it gluten‑free.