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!
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.
- Tempeh – Tempeh 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!
- Asparagus – 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
- 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.
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.
- 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!
- 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.
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.
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!
- Tofu Poke Bowl
- Simple Udon Noodle Bowl
- Grilled Tofu & Asparagus + Ginger Cauliflower Rice
- See all 30-Minute vegan recipes vegan recipes on TSV!
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.Print
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.
- 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
- 1 package (8 oz.) tempeh, cut into 1/2 – 3/4 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
- 1 – 2 teaspoons pure maple syrup, optional
- 3 tablespoons chopped fresh basil
- 1 1/2 cups cooked brown rice, quinoa, or cauliflower rice
- toasted and/or black sesame seeds
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
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.