This vegan curried cauliflower and tempeh bowl cooks up on one pan and is packed with flavor! It’s easy to whip up, making it the perfect meal for busy weeknights.

I first posted this curried cauliflower and tempeh bowl back in 2011, which is crazy to think about!

I updated the recipe a bit and I have to say this new version is sooo much better! It combines maple balsamic tempeh with curried cauliflower all roasted on one pan, which makes this dish a breeze to whip up!

Why You’ll Love This Recipe

• Comes together in one pan. Yay for less dishes!
• Once the tempeh is marinated this dish cooks up in about 30 minutes!
• Vegan, dairy-free + gluten-free.
• Packed with tons of flavor!

Ingredients Needed

• tempeh – the plant-based protein source of this recipe! I love Lightlife tempeh. It’s organic, GMO-free and easy to find at mainstream stores. I gravitate towards the Three Grain variety because it is the mildest in terms of taste, but I like the Original, Garden Veggie, Wild Rice and Flax too!
• maple balsamic marinade – a delicious savory, slightly sweet marinade for the tempeh that combines maple syrup, balsamic vinegar, avocado oil (or olive oil), tamari (or soy sauce or coconut aminos), garlic and a pinch of salt.
• cauliflower – roasted to create a tender, slightly caramelized texture that complements the tempeh.
• red onion & garlic – adds a delicious savory flavor to the bowl.
• spices – ground cumin, curry powder, ground coriander, paprika, cayenne, salt and pepper.
• raisins & fresh basil – used as a garnish to top off this bowl.

How to Make

Cut tempeh: Remove tempeh from package and chop into small triangles by cutting the tempeh in half widthwise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.

Marinate tempeh: In a small bowl combine maple syrup, balsamic vinegar, tamari, oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.

Prepare cauliflower: While tempeh is marinating, combine cauliflower florets, red onion, garlic, olive oil and spices in large bowl and mix to combine.

Roast: Preheat oven to 400°F and line a baking pan with parchment paper. Add cauliflower to one half of prepared baking sheet and marinated tempeh to the other half. Roast for 25-30 minutes, until cauliflower is tender and cooked to your liking. If you want your tempeh and cauliflower to be a little crispy broil for 3-4 minutes, but watch closely so they don’t burn!

Serve: Remove from heat. Garnish with fresh basil and raisins and serve with a whole grain like brown rice, quinoa or cauliflower rice.

How to Serve

This dish is great on its own! If you want to add more substance, I recommend serving it over brown rice, quinoa, cauliflower rice or greens. As a volume eater, I typically serve this with the extra base just so I leave the meal feeling really satisfied!

How to Store Leftovers

This recipe stores really well. Store in an airtight container in the refrigerator for 5-7 days. To reheat, I like to pop it back in the oven for a few minutes, but the microwave will work if you’re in a rush as well.

More Tempeh Recipes

Be sure to check out all of the tempeh recipes as well as the full collection of vegan recipes on EBF.