Jalapeno and Herb Roasted Tempeh and Broccoli

This meal brought about the usage of positive profanity. For starters, it was Mexican inspired and didn’t include cilantro.

Jalapeno and Herb Roasted Tempeh and Broccoli. Served with red quinoa, black beans, carrots and fresh tomatoes.

Jalapeno and Herb Roasted Tempeh

Jalapeno and Herb Roasted Tempeh and Broccoli

Adapted from Jalapeño Roast Chicken with Baby Broccoli

Book: Marcela Valladolid’s “Fresh Mexico,” Clarkson Potter, 2009

Makes 4 servings

Frankly, I was googling “jalapeño” and “broccoli” for utilization.

The end result were these hearty, entrée-sized pieces of tempeh immersed in a savoury broth, flavored with the warm spice of jalapeños,  and brightened with fresh basil. Broccoli florets are added to this gathering of green ingredients towards the end of roasting.

Ingredients for Paste:

  • 1 small shallot
  • 4 cloves garlic
  • 3-4 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano (or handful of fresh)
  • handful fresh basil
  • 1 jalapeno – stemmed and de-seeded
  • 1/4 teaspoon salt
  • generous amount of freshly ground black pepper
  • 1 tablespoon agave
  • 1 teaspoon fresh lime juice
  • pinch nutritional yeast

Ingredients for Broth:

  • 1 cup ‘chicken style’ broth
  • 1/2 cup dry white wine
  • 1-2 tablespoons soy sauce
  • 1/2 tablespoon extra virgin olive oil
  • 1.5 tablespoons fresh lime juice

Additional Ingredients:

  • 16 ounces tempeh, sliced into large triangles (halved if 8 ounce squares, for example)
  • 1 jalapeno, sliced
  • 1 bunch of broccoli, divided. Slice the stalks thinly.

Serving suggestions:

  • fresh, sliced tomatoes
  • fresh torn basil or oregano
  • steamed grains, such as quinoa
  • savoury black beans
  • serve in a burrito or over pasta

Directions:

  1. Preheat oven to 375F
  2. Add all liquids into 9×13 glass casserole dish. Carefully stir the pureed mixture into the large glass baking dish.
  3. Immerse the tempeh triangles into the liquid. Immediately flip over.
  4. Add the sliced jalapeno and bake for 20 minutes.
  5. Increase the heat to 400F. Remove the dish from the oven.
  6. Use a spatula to flip the tempeh pieces over. Add a spoonful of the baking liquid on top of each.
  7. Bake for an additional 15 minutes.
  8. Remove the pan from the oven. Add the broccoli and drizzle with additional baking liquid. If you are low on liquid, add a few tablespoons of additional broth.
  9. Roast an additional 15 minutes.
  10. Remove from oven and serve as desired.

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15 thoughts on “Jalapeno and Herb Roasted Tempeh and Broccoli

  1. Pingback: Tweets that mention Jalapeno and Herb Roasted Tempeh and Broccoli « Get Sconed! -- Topsy.com

    • sure! depending on how well-baked you like your tofu, I’d see if they’re ready after the second 15 minute cooking interval. If anything, you may simply want to broil them for a few minutes after that.

  2. I’m making this for dinner tonight with extra-firm pressed tofu (boyfriend hates tempeh; yes, he is insane) and I absolutely cannot wait. I’ve seriously been drooling over and yearning to make this recipe since the day it was posted. The broth tastes SO SO SO SO SO INCREDIBLE. Aside from the protein switch, the only changes I made were using Mexican oregano and omitting the basil because it was the only thing I didn’t have on hand.
    I’ll post again to note how it turns out, along with an adjusted cooking time for the tofu!
    <3!

  3. After holding on to this recipe for over a year I finally made it last night. Fantastic. Ran out of nutritional yeast and agave but it made no difference. Had it with mashed potatoes, my weakness….heaven.

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