I ran across a recipe from Eating Well the other day that was calling my name. With few ingredients, all of which I had on hand, it looked like a perfect recipe to add to the collection. I didn’t veer to far from the original recipe. My only change was using tempeh instead of tofu. With so few ingredients there really wasn’t much to change up.
What I love about the ingredients especially is that you can use substitutes making the recipe ever more valuable.
- If you don’t care for tempeh, use tofu instead. I’ve tried both ways and each were delicious!
- The recipe calls for balsamic vinegar, but rice vinegar will work too.
- Add grated ginger in the final mixture for even more flavor.
- If asparagus isn’t in season, use broccoli florets and baby carrots.
I love the recipe as is but the suggested add-ins (as noted) and the substitutes all work great too.
I think you’re going to love the orange-basil flavored dressing. It’s a bit tangy from the vinegar and savory from the miso. And, as for the basil – the more the merrier!
Tempeh is one of the finest soy products you can eat, along side miso. It’s a highly nutritious fermented soy product and a great source of plant-based protein. Tempeh is a very good source of fiber, iron, copper and manganese. It contains a full 16 grams of protein per serving. Here in the US tempeh comes in pressed blocks, kind of like tofu and can be cut in the same way. Its consistency however is much different than tofu’s and is much more solid with a nutty flavor and texture. These days tempeh is pretty easy to find. Most big name grocery stores and all health-conscious grocery stores carry it. Once you get accustomed to its uniqueness you’ll be hooked!
Asparagus is another heart-healthy choice and when it’s in season I can’t resist! It’s an excellent source of vitamin K and folate and a good source of Vitamin B-1, B-2, C and E as well as copper, selenium and manganese. It can be grilled, roasted, sauteed and steamed. I love everything about this spring time vegetable!
Once ready, toss the tempeh and asparagus with the savory orange-miso-basil sauce and enjoy. You may even like to double the sauce recipe and drizzle it over top your grain of choice. Simple, heart-healthy and delicious!Print
ORANGE ROASTED TEMPEH & ASPARAGUS
Savory tempeh and seasonal asparagus roasted and dressed in a delicious orange-basil-miso sauce. Serve with brown rice or quinoa and enjoy the simples!
- 1 package (8 oz.) tempeh, cut into 1/2 inch cubes
- 1 bunch asparagus (1 lb.), ends trimmed and cut into 1 inch pieces
- 2 tablespoons red miso paste, divided (white miso is ok too)
- 2 tablespoons balsamic vinegar or glaze, divided (rice vinegar ok too)
- 4 teaspoons olive oil, divided
- 1/4 cup orange juice
- 3 tablespoons chopped fresh basil
- 1 1/2 cups cooked brown rice, quinoa or grain of choice, to serve
- toasted and/or black sesame seeds, to serve
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or lightly grease with oil.
In a medium – large mixing size bowl, combine 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil, mix well. Add in the cubed tempeh and mix to coat. Place tempeh on baking sheet and place in oven. After 12 minutes, give the tempeh a stir and add the asparagus to the baking sheet. Continue to cook for 8 – 10 minutes. Will be ready when asparagus is just fork tender.
In same mixing bowl, add 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil and 1/4 cup orange juice. Mix well to combine, add basil and mix again. Add tempeh and asparagus, mix well to coat.
Serve in individual bowls with grain of choice and tempeh & asparagus mixture over top. Add a drizzle of remaining juices and a sprinkle of toasted and/or black sesame seeds. Enjoy the simples!
Serves 2 generously.
Add a little grated ginger, about 1 teaspoon, to the orange juice mixture for added flavor. If you want a little extra sweetness add 1 teaspoon pure maple syrup.
When asparagus isn’t in season, sub in broccoli florets, sliced carrots, sugar snap peas or any combo of these you like.
If making fresh squeezed orange juice, use 1 teaspoon of its zest in the final dressing.
If using tofu, use 1/2 block (7 oz.) extra-firm, cut into 1/2 inch cubes. Press block before cutting to remove excess water if needed. Use the whole block if you like, it will serve 3 – 4.
With so few ingredients I recommend getting the best quality of each ingredient within your means.