Want to make the best of late-summer roasted tomatoes? Make Roasted Tomatoes, Tempeh, & Broccoli with Miso Ginger Sauce.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes
Serves: 4


  • 1 lb. stem-on grape or cherry tomatoes or 2 pints grape or cherry tomatoes
  • 1 Tbs. + 1 Tbs. + 2 Tbs. extra-virgin olive oil
  • 2 8 oz. packages tempeh, broken into pieces
  • 3 crowns broccoli, cut into spears
  • ½ tsp. brown sugar
  • ¼ tsp. kosher salt
  • 2 Tbs. miso paste
  • 1½ Tbs. reduced-sodium soy sauce
  • 2 Tbs. ginger, finely minced or grated
  • 2 tsp. rice vinegar
  • 2 scallions, thinly sliced


  1. Preheat the oven to 400°F. On a medium rimmed baking pan, brush the tomatoes with 1 Tbs. oil. On another medium rimmed baking pan, toss the tempeh with 1 Tbs. oil.
  2. Roast the tempeh until browned, 12–15 minutes, and the tomatoes until tender and wrinkled, 20–30 minutes. After removing the tempeh from the oven, place a large rimmed baking pan on the lowest oven rack to preheat until the tomatoes finish roasting. Keep the tempeh warm, or serve at room temperature.
  3. In a large bowl, toss the broccoli with the remaining 2 Tbs. oil and the sugar and salt. Carefully remove the large baking pan from the oven and quickly spread the broccoli, cut side down, on the pan. Return to the lowest rack and increase the heat to 500°F. Roast until lightly browned and tender, 9–12 minutes.
  4. In a blender, combine the miso, soy sauce, ginger, and vinegar with half the roasted tomatoes, stems removed. Blend until smooth.
  5. Divide the tempeh and broccoli onto 4 plates or bowls. Spoon the miso sauce over the tempeh. Top with the remaining tomatoes and the scallions.

Nutrition Information

Per serving (2 cups):

  • Calories: 390
  • Total fat: 20 g
  • Sat fat: 3.5 g
  • Carbs: 29 g
  • Fiber: 14 g
  • Total sugar: 7 g
  • Added sugar: 1 g
  • Protein: 27 g
  • Sodium: 620 mg

Photo: Kate Sherwood/CSPI.