Sheet Pan Tempeh Puttanesca
Made with marinated tempeh, tomatoes, red onion, olives, capers, and a tangy dressing, this dish is bursting with flavor and easy enough for a weeknight meal.
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Sheet Pan Tempeh Puttanesca
Sheet Pan Tempeh Puttanesca
Made with marinated tempeh, tomatoes, red onion, olives, capers, and a tangy dressing, this dish is bursting with flavor and easy enough for a weeknight meal.
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Sheet Pan Tempeh Puttanesca
Ingredients
  • 3 cups whole grain bread or whole grain, sour dough mix, cut into 1″ pieces
  • 1 large red onion peeled and sliced into wedges
  • 1 pint cherry tomatoes cut in half
  • 1/2 cup Kalamata olives, pitted
  • 10 cloves garlic peeled
  • 1/4 cup red wine vinegar
  • 1 1/2 Tbl maple syrup
  • 2 Tbl capers drained
  • 1/4 cup basil slivered
Marinated Tempeh
  • 1 8 oz. package tempeh original soy,, cut into 1″ pieces
  • 1/4 cup tamari or soy sauce, low sodium
  • 2 Tbl maple syrup
  • 2 Tbl Tbl ketchup
  • 1 Tbl red wine vinegar or rice vinegar
  • 1 dash hot sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp fresh ground black pepper
  • sea salt and pepper to taste
Instructions
  1. Preheat your oven to 375° F.
  2. Place the cubed tempeh into a steamer. Cover, and steam for about 10 minutes. Set aside.
  3. In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir tempeh cubes into the sauce and cover each piece in the marinade. Marinate for at least 10 minutes.
  4. Once the tempeh has marinated, combine it with the onion, bread cubes, tomatoes, olives, and garlic on a rimmed baking sheet. You can use a Silpat or parchment paper to keep it from sticking. Sprinkle with salt and pepper if desired.
  5. Bake until the bread starts to crisp, about 10 minutes. Toss all of the ingredients and put back into the oven for another 10 minutes or until the bread is crisp.
  6. Meanwhile, whisk together the vinegar and maple syrup for the dressing.
  7. Remove the baking sheet from the oven and add the dressing. Toss to evenly coat. Top with the capers and slivered basil.
Nutrition Facts
Sheet Pan Tempeh Puttanesca
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 749mg 31%
Potassium 268mg 8%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 8g 16%
Vitamin A 15%
Vitamin C 18%
Calcium 5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com