Preheat oven to 425 degrees F. Spray a rimmed baking sheet with cooking spray and set aside. Slice tempeh in half lengthwise, then cut into 1/4-inch strips. Place in a large bowl and toss with 3 tablespoons of olive oil, soy sauce, ginger and garlic powder. Set aside to marinate.
When oven is preheated, add the vegetables to the bowl and toss the remaining 1 tablespoon of oil on top. Mix the tempeh and veggies together then toss on a baking sheet.
Bake for 15 to 20 minutes until tomatoes begin to blister. Remove from oven and place into 4 bowls. Top with desired dressing and/or sauce and garnish with pumpkin seeds.
Notes
Tempeh can be marinated overnight as well.
Nutrition Facts
Sheet Pan Tempeh
Amount Per Serving
Calories 413Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g25%
Sodium 156mg7%
Potassium 836mg24%
Carbohydrates 22g7%
Fiber 13g52%
Sugar 5g6%
Protein 25g50%
Vitamin A 965IU19%
Vitamin C 22mg27%
Calcium 172mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.