Miso-Mustard Tempeh with Roasted Baby Bok Choy

|Updated May 18, 2022

Alexandra Shytsman

There's no better way to get creative in the kitchen than marinating and cooking tempeh because the flavors and texture instantly change with a touch of spice or extra sizzle on the pan. With this recipe, you'll notice how the subtle nutty flavors of tempeh completely transform.

The plant-based protein is made from fermented soybeans and contains 31 grams of protein per one cup or 166 grams of tempeh. It's also high in potassium with 684 mg per one cup, an important mineral for regulating fluid balance, muscle contractions, and nerve signals. If you haven't eaten tempeh or cooked with it, this recipe is perfect since it absorbs the miso-mustard marinade leaving you with a bright, tangy, rich aftertaste, and better yet, this recipe is easy to make.

The other main ingredient in this dish is bok choy, a leafy vegetable also loaded with essential vitamins and minerals important for building and maintaining a healthy immune system like zinc, calcium, magnesium, and vitamin K. Boy Choy is a hearty vegetable that's easier to chew and softer when it's roasted or steamed. In this recipe, you'll marinate the vegetable in a mixture of sunflower oil and tamari sauce. This dish is the most delicious Asain fusion entrée to serve at your dinner party or to enjoy solo.

Message from the recipe developer: "This marinade is one of my all-time favorite combinations. The spicy mustard and the savory miso perfectly complement the earthy nuttiness of the tempeh. With tender stems and crispy leaves, the roasted bok choy is special in its own right. Squeeze fresh lemon juice over the top right before you are about to eat to bring out the best in every flavor. Altogether, this plate is not only healthy but pretty too! Serve with a nice little bowl of rice or quinoa for a complete meal." -- Lisa Dawn Angerame

Miso-Mustard Tempeh with Roasted Baby Bok Choy

Serves 2

Ingredients

Roasted Baby Bok Choy:

2 tsp (10 ml) sunflower oil
2 tsp (10 ml) tamari
4 baby bok choy, cut in half, lengthwise

Miso-Mustard Tempeh:

1 (8-oz [227-g]) package soy tempeh, cut into 8 rectangles
1 tbsp (15 ml) mellow white miso
1 tbsp (15 ml) water
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) tamari
1 tbsp (15 ml) sunflower oil

To Serve:

Fresh lemon juice
Toasted sesame seeds

Instructions

Preheat the oven to 400°F (204°C). Line a quarter sheet pan with parchment paper.
To prepare the bok choy, whisk together the sunflower oil and tamari in a small mixing bowl. Place the bok choy on the sheet pan, cut side up. Drizzle the oil and tamari mixture over the top of the bok choy as evenly as you can.
Place the bok choy in the oven and roast for 10 minutes. Take them out, turn them over so they are now cut side down, and bake for another 5 to 10 minutes until the leaves are charred.
At the same time, prepare the tempeh. Add the tempeh to a pan with sides and cover with water. Bring to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes.
Add the miso, water, mustard, tamari, and sunflower oil to a big mixing bowl. Break up the miso with a small silicone spatula and then whisk the marinade together until completely smooth.
When the tempeh has finished simmering, drain it and drop it into the marinade, flipping it over to coat both sides. Marinate for 10 minutes. Heat a cast-iron or nonstick skillet over medium heat. Add the tempeh and cook until the first side starts to brown and the marinade dries up a bit, about 5 minutes. Flip the tempeh over and cook the second side, until it starts to brown, another 5 minutes.
Serve with a drizzle of lemon juice and a sprinkle of sesame seeds.

Reprinted with permission from The Vegan ABCs Cookbook by Lisa Dawn Angerame, Page Street Publishing Co. 2021. Photo credit: Alexandra Shytsman

31 Delicious, Plant-Based Recipes to Make on Repeat

Want fresh ideas for meals that are healthy, plant-based, and delicious? This free newsletter is for you. Sign up to get a recipe of the day delivered to your inbox every morning.

Lemon Artichoke Pasta Recipe

Lemon, Basil, and Artichoke Pasta to Enjoy For Spring

This signature spring pasta dish is loaded with citrus, sweetness, and nuttiness for a refreshing umami taste. The key is to use the freshest produce and quality olive oil. It has 6 grams of fiber and 13 grams of protein.

Vegan Coconut Cauliflower Curry Full of Anti-Inflammatory Superfoods

This bowl of chopped seasonal vegetables mixed with vegetable broth, coconut milk, curry powder, and turmeric powder is a tasty way to load up on nutrients and vitamins with powerful superfoods that have anti-inflammatory properties.

Spring Salad Recipe

Make This Nutrient-Packed Rice Bowl with Jicama and Brown Beans

If one of your goals is to eat more plant-based for your health, then delicious, nutrient-dense recipes like this one will help you inch closer to that goal. You'll see the difference by feeling energized and skip the post-meal nap.

How to Make Zooey Deschanel’s Vegan Caesar Salad with Roasted Chickpeas

This Caesar salad with vegan dressing is the invention of actress Zooey Deschanel, who eats a mostly plant-based diet and grows her own greens at home. She shares her secret for making the classic dressing as creamy and tangy as the real thing.

Vegan Bruschetta Pasta Salad

What better way to get into the mood for spring than with a light and fresh Bruschetta Pasta Salad? This recipe is loaded with fresh ingredients like tomatoes, red onions, and basil that go perfectly together.

Sweet and Sour Shaved Cauliflower and Fennel Salad

This sweet and sour shaved cauliflower and fennel salad has the perfect combination of acid, sweetness, and savory flavors with fresh lemon, fruits, salty pistachios. The dressing has maple syrup to counter the bitter fennel. It's a spring delight.

How to make a vegan chickpea salad bowl

Make This Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

If eating a salad feels like a chore, then hold the fork: We completely upgraded your ordinary lettuce and vegetables into a warm bowl with textured vegetables, beans, and grain of your choosing, such as quinoa, farro, or brown rice.

GF and Vegan Recipe: Buckwheat Pancakes with Caramelized Maple Peaches

Adding to your menu this weekend: Buckwheat pancakes with caramelized maple peaches or fresh fruit of your choice, the complete perfect breakfast for a Sunday morning.

Healthy Recipe: Potato and Chickpea Salad Topped With Crunchy Hazelnuts

Hey potato lovers, you'll really love this one! This potato and chickpea salad recipe has the perfect amount of citrus, fresh herbs, crunchy and sweet hazelnuts, and a light touch of olive oil to become your go-to side dish from now on

Asian-Inspired Crispy 5-Spice Tofu Lettuce Wraps With Cabbage Slaw

In this Asian-inspired recipe, you will be using traditional ingredients that are commonly used in Asian cuisine but with no meat or dairy. This Crispy 5 Spice Tofu Lettuce Wraps With a Noodle Cabbage Slaw recipe is restaurant-quality and your guests will have no idea that this dish is plant-based

Zooey Deschanel Shares Her Secret Pesto Recipe She Adds to Pasta, Salad, & More

Today's Recipe of the Day is Zooey's famous dairy-free pesto that she puts on almost everything: Pasta, salad, soup, and more, adding a boost of flavor to simple dishes. This delicious sauce calls for using fresh herbs since it makes a big difference in texture and taste.

Black Pepper Tofu With Rice and Broccolini

This Black Pepper Tofu can be whipped up in 30 minutes, making it the perfect last-minute meal, packed with protein. Cook it in large batches, and keep in the fridge for an easy weekday lunch.

Healthy Vegan Breakfast: Pickled Cabbage Quinoa Bowls with Pea Pesto Recipe

If you're looking for a new and healthy breakfast idea, try a savory bowl. This recipe is low in calories and high in fiber, to keep you full for hours. Grain bowls are one of the easiest ways to get a healthy serving of plant-based protein.

Recipe of the Day: Blackberry Basil Yogurt Toast

This twist on the usual avocado toast for breakfast is one of the easiest ways to add a nourishing spread with protein and nutrients. The combination of dairy-free yogurt, blackberries, and basil is full of antioxidants and fiber. Rotate it into your routine as a great nutrient-dense option

Healthy Plant-Based Lunch: Kidney Bean Arugula Salad Recipe

When you're in the mood for a healthy lunch and want to switch up your go-to salad for something more creative and delicious, try this kidney bean arugula salad that features summery citrus dressing. It will be your new favorite.

Summer Rolls w: Sweet & Spicy Peanut Sauce Recipe 5

Summer Rolls with Sweet & Spicy Peanut Sauce

Looking for a refreshing, lightweight meal made with nourishing ingredients? Try these Summer Rolls with Sweet and Spicy Peanut Sauce. The beautiful thing about this recipe is that it requires zero cooking!

Make This Loaded Salad with Creamy Hemp-Balsamic Dressing

This loaded salad is the perfect "fill me up" spring meal. Make this refreshing salad of seasonal vegetables, topped with a homemade hemp-balsamic dressing, with dates, Dijon mustard, hemp seeds, vinegar, lemon, and tamari

How to make Thai Curry Noodle Soup

Vegan Thai Curry Noodle Soup

Today's Recipe of the Day is Thai Curry Noodle soup, a comforting yet light bowl to enjoy all year round. Thai dishes like this one are especially healthy, with tofu, high in clean protein, and vegetables rich in nutrients and fiber. This dish is sure to fill you up and leave you satisfied.

Vegan, Keto Rainbow Cauliflower Rice Sushi

A lighter, healthier version of your traditional sushi, this recipe swaps cauliflower for rice, which can spike blood sugar. The cauliflower is a keto-friendly substitute for anything high in carbs and is nutrient-rich!

Roasted Sweet Potato & Spinach Grain Bowl

One of the best things about charming farmer markets with stands full of flowers and fresh produce is you can buy what's in season. This sweet potato and spinach salad is full of plant-based protein and complex carbs that are filling, delicious, and healthy.

Easy Baked Artichokes with Rosemary and Lemon

Artichokes are so easy to make, especially if you're hosting a dinner party because you can prep them in advance. Skip the buttery sauce and make these with healthier lemon and rosemary dressing instead.

Make This Cajun Caesar Salad with Blackened Chickpeas For a Healthy Lunch

We are always told to eat more salads to be healthy, but lettuce, cucumbers, tomatoes, and Italian dressing can get old, fast. If you're tired of eating the same old salad, try this cajun caesar salad with blackened chickpeas, full of fiber, protein, and, most of all, taste!

Make This Delicious Vegetable Pad Thai For a Healthy, Plant-Based Dinner

For the days when you don't feel like spending time cooking, but don't want to go with junk food or pop something into the microwave, make this veggie Pad Thai that is ready in just ten minutes

Roasted Aubergine and Tomato Pasta with Basil Pesto

A delicious homemade pasta is so healthy, packed with vegetables, you can eat the entire bowl without a moment's hesitation. Add crunchy pine nuts and fresh shaved vegan parmesan, (Follow Your Heart and Violife make great ones). Make this for date night, and listen to raves about your cooking.

Enjoy This Delicious Lentil and Sweet Potato Salad Just in Time For Spring

Hot weather ahead! What better excuse for a salad bowl full of plant-based protein and fresh greens loaded with vitamins and minerals. The spinach is rich in iron to help boost your energy.

Vegan Buddha Bowl With Quinoa and Vegetables

Looking for a healthy vegan buddha bowl? This recipe is gluten-free and makes a great lunch or dinner. Toss in any fresh vegetables from the farm stand or market: Purple cabbage, cucumber, avocado, and more.

Vegan Buddha Bowl With Quinoa and Vegetables

These tacos are clean and colorful. Made with chickpeas and quinoa with lots of fresh veg, wrapped in a corn tortilla or hard-shell corn taco.

Make This Sweet and Savory Tempeh Coconut Curry Dish for a Delicious Dinner

When you're in the mood for a warm, comforting plant-based meal, try this incredibly delicious bowl of nutty, crunchy tempeh and fresh vegetables covered in sweet creamy coconut milk and mixed with Indian-style spices

Why We Love It: Moroccan inspired salad is gluten-free, low in calories, and easy to make. It’s packed with fresh and whole foods including several immune-boosting foods like cumin, ginger,…

Moroccan-Inspired Salad with Superfoods and Plant-Based Protein

This Moroccan-inspired salad is gluten-free, easy to make, and healthy! This protein-packed salad recipe uses fresh and flavorful ingredients. Finish it with a deliciously spiced Moroccan dressing.

How to make Mark Bittman’s risotto recipe

Mark Bittman’s Barley Risotto with Beets and Greens

Today's Recipe of the Day is a warm, rich risotto made with red beets and beet greens. Beets help protect your heart, eyes, brain and reduce inflammation in your body, yet they are often overlooked when it comes to cooking because the vegetable is intimidating to many. Enjoy this comfort food meal!

How to make Coconut Ceviche.

Vegan Coconut Ceviche Created by the Chef of Planta

Today's Recipe of the Day is coconut ceviche created by Executive Chef David Lee of the popular plant-based restaurant, Planta, with several locations in Florida and a new one in New York City. Check out this delectable appetizer, and make it for your next dinner party!