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Roasted Orange Tempeh + Asparagus

Orange Tempeh & Asparagus features savory tempeh and seasonal asparagus roasted and dressed in a delicious orange-basil-miso sauce that’s ready to serve in 30 minutes!

top down view of bowl of orange tempeh and asparagus with cauliflower rice.

I ran across a recipe from Eating Well that looked like a perfect recipe to add to the collection. With minimal ingredients, all of which I had on hand, I didn’t veer too far from the original recipe. My only change was using tempeh instead of tofu.

The ingredients for this orange tempeh & asparagus can easily be changed, making the recipe even more valuable.

  • If you don’t care for tempeh, use tofu instead. I’ve tried both ways and each were delicious!
  • Add grated ginger in the sauce mixture for even more flavor.
  • If asparagus isn’t in season, use broccoli florets and baby carrots.

I love this orange tempeh recipe as is, especially the flavorful orange-miso sauce, but the suggested add-ins and substitutes will work great too. And with so few ingredients, I recommend sourcing the best quality of each ingredient within your means.

top down view of ingredients to make orange tempeh and asparagus recipe.

Ingedient Notes

  • TempehTempeh is one of the finest soy products you can eat, alongside 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. Once you get accustomed to its uniqueness you’ll be hooked!
  • AsparagusAsparagus 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
  • Miso – Use red for a robust flaovr, or white miso which has a mellow flavor.
  • Vinegar – This recipe works great with balsamic vinegar, rice vinegar, or even apple cider vinegar. Use your preperred or whatever you have on hand. Balsamic will yeild the most robust flavor.
  • Orange juice – Use fresh squeezed or bottled.
  • Oil – Sesame oil, both regular or dark, will work well. Using dark sesame oil with yeild a toasty and nuttier flavor. You can also sub with olive oil.
side by side photos showing the process of prepping tempeh and asparagus.

How To Make Orange Tempeh + Asparagus

Making roasted orange tempeh and asparagus is super easy and will be on the table in 30 minutes!

  • Slice the tempeh into 3/4 inch cubes. Cut the asparagus into 1-inch pieces.
  • In a medium-size bowl, mix together the miso, vinegar, orange juice, and oil.
  • In another bowl, add the cubed tempeh, add a few tablespoons of the sauce and toss well to coat.
  • Add the tempeh to a lined baking sheet and bake for 12 minutes.
side by side photos showing the process of roasting tempeh and asparagus.
  • After 12 minutes, give the tempeh a stir and add the asparagus to the baking sheet, continue cooking for 10 minutes. Will be ready when asparagus is just fork tender.
  • Once done, spoon a bit of the sauce overtop the tempeh and asparagus right on the baking sheet, and gently toss to coat.

Now you’re ready to serve with a grain of choice and enjoy the simples!

Top Tips

  • Add ginger. Add a little grated ginger, about 1 teaspoon, to the orange juice mixture for added flavor.
  • Add sweetener. If you want a little extra sweetness in the sauce, add 1 – 2 teaspoons of pure maple syrup.
  • Make it oil-free. This recipe can easily be made oil-free by omitting the oil. No need to make any other adjustments.

side angle view of baking sheet with fresh roasted orange miso tempeh and asparagus.

FAQs

What does tempeh taste like?

Here in the US, tempeh comes in pressed blocks, 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.

Where can I find tempeh?

These days tempeh is pretty easy to find. Most big-name grocery stores and all health-conscious grocery stores carry it in the same section as the tofu.

More 30 Minutes Recipes!

side angle view of plated orange tempeh and asparagus.

If you try this orange tempeh recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Roasted Orange Tempeh + Asparagus

Savory tempeh and seasonal asparagus roasted and dressed in a delicious orange-basil-miso sauce is terrific served with brown rice or quinoa! Enjoy the simples with this easy recipe adapted from Eating Well.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 2 – 3 1x
  • Category: Entree
  • Cuisine: Vegan, Asian
  • Diet: Gluten Free

Ingredients

Scale
  • 1 package (8 oz.) tempeh, cut into 1/23/4 inch cubes
  • 1 bunch asparagus (1 lb.), ends trimmed and cut into 1-inch pieces
  • 3 tablespoons red miso paste (white miso is ok too)
  • 3 tablespoons balsamic vinegar or glaze (rice vinegar ok too)
  • 2 teaspoons sesame oil (regular or dark)
  • 6 tablespoons cup orange juice
  • 12 teaspoons pure maple syrup, optional
  • 3 tablespoons chopped fresh basil

To serve

  • 1 1/2 cups cooked brown rice, quinoa, or cauliflower rice
  • toasted and/or black sesame seeds

Instructions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or lightly grease with oil.

Orange-Miso Sauce: In a small or medium-sized bowl, whisk together the miso, vinegar, oil, orange juice, and optional maple syrup.

Tempeh: In a medium bowl, add the tempeh and a few tablespoons of the sauce, toss well to coat. Place the tempeh on the prepared baking sheet. Alternatively, add the tempeh to the baking sheet and toss it with sauce right on the pan.

Roast: Place baking sheet in the oven and cook for 12 minutes. Stir the tempeh and add the asparagus to the baking sheet. Continue to cook for 8 – 10 minutes. It will be ready when asparagus is bright green and just fork tender.

Add basil to sauce: Add the chopped (or julienned) basil to the remaining sauce.

Coat tempeh + Asparagus: Once roasting is complete, remove the baking sheet. Let cool a few minutes, add a few tablespoons of sauce to the tempeh and asparagus, and toss to coat.

Serve: Serve in individual bowls with a grain of choice and tempeh & asparagus mixture over the top. Add a drizzle of remaining juices and a sprinkle of toasted and/or black sesame seeds. Enjoy the simples!

Serves 2 generously, or 3

Notes

Add a little grated ginger, about 1 teaspoon, to the orange sauce 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.

Nutrition information is calculated without rice and is just for the tempeh and asparagus.

Updated: This recipe was originally published in April 2016. It has been retested and updated with new photos and helpful tips in July 2021. The recipe has been changed to make more sauce. Here is the original recipe.

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14 Comments

  1. Simple, easy, and delicious just as written. Thanks for the great recipe!

  2. Hello! This recipe looks lovely and I would like to try it. Any suggestions for miso paste substitutes? Maybe a chilli or tomato paste?

    1. Julie | The Simple Veganista says:

      Great question, Gabby! Miso has it’s on unique flavor so there really isn’t a substitute for it. But if you want to experiment, in this recipe I would try using a nut butter such as peanut, cashew, almond, or sunflower. Those should be a decent replacement, adding a little thickness to the orange sauce and still taste great. Hope that helps!

  3. Ellen Deller says:

    Really enjoyed this recipe. I added red bell peppers and large chunks of scallions to the mix. The sauce is delicious, but next time I make this (and I will), I’ll double the sauce. Put this next to some brown rice and fresh orange slices.

  4. L.B. Hollis says:

    This is a really outstanding dish. We thickened the sauce a touch after tasting how good it was and wanting a better cling. Fantastic combination of flavors.

    1. Julie | The Simple Veganista says:

      So you glad you loved it! I love the thought of thickening the sauce, great idea! Cheers :)

  5. The dressing is so so so good and tangy. I doubled the sauce immediately after tasting the initial batch. I used green beans instead of asparagus and the combination tasted great. I’m not the most talented cook but every time I use one of your recipes it turns out surprisingly well, so thank you for that.

  6. This looks so tasty! I had to share via social media. :)

  7. Mmmm yummy this tempeh looks amazing! All the flavors sound so delicious especially the red miso! :)

  8. I needed a good tempeh recipe, I have a block waiting in my freezer and I needed the inspiration as I know it’s wonderful food and yet I haven’t acquired a taste for it (yet!). Thanks for the inspiration! I also have oranges and asparagus so there you go! Green light! :)

  9. Still not basil season here in NC but the cilantro/coriander overwintered very well so will try that instead.

    1. Julie | The Simple Veganista says:

      Cilantro will be great! Must try! Enjoy :)

  10. Yummy!! This looks so delicious, love the combination of tempeh and orange nomnomnom

    1. Julie | The Simple Veganista says:

      Thank you, it is delicious! :)

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