Roasted Tempeh with Summer Vegetables over Cauliflower Rice


Happy Hump Day, everyone! Last night I made a ridiculously easy and delicious meal consisting of 100% plants, all of which are in season here in New England. I picked up locally grown zucchini at the grocery store, and I threw in a few ripe grape tomatoes grown by a friend. It was a little on the cool side in Boston, and I was already planning on baking up a double batch of L’s Best Baked Tofu to add to my lunch salads for the week, so I figured why not do two things at once and roast some tempeh and summer veggies for dinner at the same time? #multitasking πŸ˜‰

I whipped up a simple yet flavorful marinade, doused my tempeh and veggies in it and let it bake in the oven along side my tofu. I served the tempeh and veggies over cauliflower rice to keep it light, and sprinkled a little vegan Parmesan cheeze on top that I still had leftover in my freezer. My sister, being the half-Italian mom that she is, sent me home on Sunday with a huge Tupperware of vegan pasta salad, which I devoured promptly at 3 pm yesterday when I had the hungry horrors at work. If you’re looking for something a little more substantial, serve the roasted tempeh and veggies over basmati rice, brown rice, farro, quinoa, pasta – whatever you are feeling. I bet it would even be pretty delicious as a warm sandwich on a baguette. It would also be delicious with some of my Fresh Tomato and Cucumber salad on the side. Additionally, you could wrap the tempeh and veggies in foil and put it on the grill instead of roasting in the oven – be creative! πŸ™‚

Let’s get right down to it:


Everything you need: fresh parsley, fresh basil, veggie broth, zucchini, grape tomatoes, lemon, tempeh (plus eggplant, which I originally wanted to include but ran out of room in my pan).

Roasted Tempeh with Summer Vegetables over Cauliflower Rice


  • 8 oz package of tempeh, diced
  • 2 zucchinis, sliced in 1/4-in rounds
  • 1 cup of grape tomatoes, halved

For marinade:

  • 1/4 cup of extra virgin olive oil
  • 1/3 cup of veggie broth
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup of fresh basil, chopped
  • 4 cloves of garlic, minced
  • Freshly ground sea salt and black pepper to taste

For cauliflower rice:

  • 1 head of cauliflower, quartered, de-stemmed with green leaves removed
  • 1 sweet onion, chopped
  • 1 – 2 cloves of garlic, minced
  • 1 – 2 Tbsp olive oil
  • Freshly ground sea salt and black pepper to taste


Step One: Preheat your oven to 350Β°F. Prep your veggies and tempeh. Dice the tempeh into bite-sized cubes. Slice your zucchini into 1/4-inch thick rounds. Slice your grape tomatoes in half. Roughly chop your herbs.

I originally wanted to include eggplant in this dish but ran out of room in my pan! If you have a larger pan, double the amount of tempeh and go for it. I bet it would be SO delicious. Or, throw that eggplant on the grill and put it on top of the roasted veggies. I’m sadly grill-less in the city, but I would have been all over that if I had one! πŸ˜‰


I roughly chopped all of my fresh herbs so they would still lend texture and color to the dish. For basil, use a tip I learned from Giada: stack basil leaves one on top of the other, and roll up leaves into a cylinder and slice the “cylinder” of basil leaves (not the long way, but horizontally across the cylinder) so you end up with thin threads of basil – so much easier than trying to chop a pile of basil leaves!

Step Two: Make your marinade. Combine all marinade ingredients in a bowl and whisk together to create an emulsion. Or, be lazy like me, pour all ingredients into a 16-oz mason jar and shake to combine. πŸ˜‰


Step Three: Put it all together. In a 9 x 9 inch square glass pan, place the diced tempeh in first, layer the zucchini slices over the tempeh and put the diced tomatoes on top. Pour the marinade over the veggies and tempeh, spreading the herbs evenly over the top.

The progression of layering the tempeh and veggies: tempeh first, then zucchini, then tomatoes, and finally drizzle the marinade over the top. Cover with aluminum foil and stick it into the oven.

Step Four: Place aluminum foil over the top of the baking dish, and place into the oven for 35 – 40 minutes.

It’s okay if there is a pool of marinade sitting at the bottom. It will steam the veggies and infuse the dish with the herb/lemon/garlic flavor. YUM. You may have less than me, because I originally made this recipe with more olive oil.

Step Five: Meanwhile, while the tempeh and veggies are roasting, prepare your cauliflower rice. Grate your cauliflower into rice-sized pieces. Chop your onion and mince your garlic. Heat oil in a large saucepan or saute pan over medium high heat. Cook your onion and garlic for 4 – 5 minutes, or until translucent and fragrant. Add the cauliflower and saute, stirring frequently, for an additional 4 -5 minutes, and season with salt and pepper to taste. Set aside until your veggie are done. Don’t cover the cauliflower rice though – the excess moisture would make it soggy (womp womp).

I used the largest grate size on my grater to make the cauliflower rice. I also used a sweet onion because they make me cry the least. πŸ˜›


After just adding the cauliflower to the pan…


…and the finished product! πŸ™‚

Step Six: After the tempeh and veggies have baked for 35 – 40 minutes, remove the aluminum foil and allow to roast uncovered for 5-10 minutes, or until zucchini and tomatoes are tender. I’m not sure if my oven was on the struggle bus yesterday or not, but I roasted mine covered for 40ish minutes and uncovered for 15 minutes. Just be sure to check so you achieve your preferred level of “done-ness”. πŸ™‚


Step Seven: Enjoy! πŸ˜€ Serve over cauliflower rice, and sprinkle with vegan Parmesan cheeze (or dairy Parmesan cheese if that’s more your scene).

The cauliflower rice – noms!


Roasted Tempeh and Summer Veggies


Roasted Tempeh and Veggies over Cauliflower Rice with vegan Parmesan cheeze



I truly hope that you enjoy this as much as I did – I packed some for lunch today and I’m so excited to eat it!! This dish was simple, delicious and will be great all year long (but especially tasty in the summer when you use in-season veggies, noms!).

Hope you all have a stellar hump day.

With warmth,


2 thoughts on “Roasted Tempeh with Summer Vegetables over Cauliflower Rice

  1. Love your blog. Thanks for following me. I just started blogging. Food has always been my favorite topic, and now that I’m vegan, I’m always looking up recipes! Yours is a big help! Thanks!!


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