Miso-Dijon Glazed Tempeh Bowl
If you love experimenting with new flavor combinations, this Miso-Dijon Glazed Tempeh Bowl is sure to become a favorite. Miso paste, a fermented soybean product, lends its salty, savory, and umami flavor to this dish while providing a good source of probiotics for gut health. In this recipe, white miso paste is used for its mildness, making it perfect for those new to miso.

The total time includes 30 minutes of marinating and 20 minutes of baking, giving you plenty of hands-off time. Serve this bowl with rice, quinoa, or your favorite grain for a more filling meal.
Why You’ll Love This Recipe
- Packed with Protein: Tempeh is an excellent plant-based protein source.
- Probiotic-Rich: The miso paste adds gut-friendly probiotics to your meal.
- One-Pot Meal: Cook everything on just two baking sheets for easy cleanup.
- Versatile: Pairs well with rice, quinoa, or other grains for a more satisfying dish.
Ingredients Needed to Make Miso-Dijon Glazed Tempeh Bowl
- 1 block (250 g) tempeh
- 3 tbsp olive oil, divided
- 3 tbsp white miso paste
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- ½ tbsp soy sauce
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 tsp garlic powder
- ¼ tsp salt
Directions to Make Miso-Dijon Glazed Tempeh Bowl
- Steam the Tempeh: In a pan with 1 inch (2.5 cm) of water, steam the tempeh for 8 to 10 minutes. Steaming helps remove its natural bitterness and improves absorption of the marinade.
- Cut the Tempeh: Cut the steamed tempeh block in half widthwise to form two thinner rectangles. Cut each rectangle into 16 triangles, making 32 pieces in total.
- Make the Marinade: In a large bowl, whisk together 2 tablespoons of olive oil, the white miso paste, Dijon mustard, maple syrup, rice vinegar, and soy sauce. Add the tempeh to the bowl, toss to coat, cover, and marinate for 30 minutes in the fridge.
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- Prep the Vegetables: In a large bowl, toss the sliced yellow bell pepper and broccoli florets with the remaining tablespoon of olive oil, garlic powder, and salt.
- Bake: Arrange the marinated tempeh on one baking sheet, reserving the leftover marinade. Spread the vegetables on the second baking sheet. Bake everything for 20 minutes, flipping halfway through, until the tempeh is golden brown on both sides.
- Finish with Marinade: Add 1 to 2 tablespoons of water to the reserved marinade to thin it out. Drizzle this over the tempeh and vegetables once they’re done cooking.
- Serve and Store: Serve the tempeh and veggies over rice or quinoa if desired. Refrigerate leftovers in an airtight container for up to 4 days.
Commonly Asked Questions
Can I use a different type of miso paste?
Yes, you can use other types of miso paste, like red or yellow, but keep in mind that they have stronger flavors. Adjust the amount according to your taste preference.
What grains pair best with this bowl?
Rice, quinoa, and farro are great options. You can also serve it with noodles for a more substantial meal.
Can I substitute the maple syrup?
Yes, you can use honey or agave syrup as a substitute, but it may slightly alter the flavor profile of the marinade.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over medium heat or in the microwave until warmed through.
Is there a way to make this recipe soy-free?
To make this soy-free, substitute the tempeh with chickpeas or tofu and use coconut aminos in place of soy sauce. Note that the flavor will change, but it will still be delicious.

Credit: Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill of Tasting To Thrive. Page Street Publishing Co. 2023. Photo credit: Toni Zernik.