Ingredients

• Ingredients Scale 1x2x3x 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 To serve 1 1/2 cups cooked brown rice, quinoa, or cauliflower rice toasted and/or black sesame seeds

Preparation

• 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