This quick and easy Peanut Butter Tempeh and Broccoli Sheet Pan dinner makes for a wonderfully balanced weeknight dinner!
This sheet pan dinner has three of my favorite foods all combined into one: Peanut Butter, Broccoli and Tempeh!
If you're new to sheet pan dinners, you're in for a real treat.
Sheet pan dinners let you cook the main component of a meal all on one pan.
Basically, other than some chopping, the oven does all the work.
Sheet pan dinners are a mom's best friend (or anyone who doesn't like to spend a lot of time in the kitchen, but still wants to eat well). Another quick tempeh recipe is this easy teriyaki tempeh, so check it out as well!
Ingredients You'll Need for Tempeh and Broccoli Sheet Pan Dinner
The peanut butter sauce for this recipe requires the most ingredients, but even those are pretty minimal.
I'll list out everything you'll need to make this sheet pan dinner below:
You'll obviously want some kind of carb, such as rice or quinoa, to serve with this dinner, but other than that, you're all set!
What is Tempeh?
Tempeh originated in Indonesia and is made from fermented soy beans. The soy beans are bound together by a natural culturing and fermentation process that forms a kind of soybean-like "cake."
Now, don't freak out!
Tempeh is delicious!
And it's even more delicious when it's coated in a salty peanut butter sauce and baked until golden brown.
What is the difference between a sheet pan and a cookie sheet?
Sheet pans and cookie sheets are similar in that they are both large, metal and rectangular baking sheets.
They can often be used interchangeably in recipes, unless you are working with a more liquidy substance. That's when a sheet pan would come in handy. Sheet pans have raised edges all the way around the pan, while cookie sheets only have one raised edge.
Cookie sheets are made this way so that the cookies can easily slide off the pan once they have cooled.
What size sheet pan should I use?
Full size standard American sheet pans are 26 x 18 inches in size (or 66 x 46 cm) and can sometimes be too large for anyone who doesn't have a massive, American oven.
Thankfully sheet pans come in two-thirds, halves or quarter sizes, so you should be able to find a sheet pan that works well in your oven.
For this recipe, the size of the pan doesn't really matter as long as the broccoli and tempeh are able to spread out into an even, single layer for uniform baking.
How to Serve this Tempeh and Broccoli Sheet Pan Dinner
We love to serve this sheet pan dinner over rice or quinoa with an extra drizzle of peanut sauce.
You could also stuff the roasted tempeh and broccoli inside of some toasted pita bread for a hearty sandwich.
Peanut Butter Tempeh and Broccoli Sheet Pan Dinner
- 2 heads broccoli cut into florets
- 2 blocks tempeh cut into cubes
- Preheat your oven to 400 °F and line a baking sheet with a silicone baking mat or parchment paper.
- Place the broccoli florets and cubed tempeh into a large mixing bowl and set it aside.
- In a smaller bowl, stir together all of the sauce ingredients. Pour half of the sauce over the broccoli and tempeh and stir well until all the broccoli and tempeh has been coated in the sauce.
- Pour the tempeh and broccoli onto your lined baking sheet and spread everything into an even layer.
- Bake the tempeh and broccoli for 10 minutes. Flip everything over then bake everything for another 8-10 minutes or until the tempeh is golden and the broccoli is cooked through.
- Serve with steamed rice and the leftover peanut butter sauce.