30-Minute Roasted Broccoli and Crispy Tempeh Teff
A vibrant, protein-rich side dish combining nutty teff grain with roasted broccoli and pan-fried tempeh. Warm spices—turmeric, ginger, and cumin—echo Ethiopian flavors while keeping prep and cooking under 30 minutes. Serve alongside stews, grains, or greens for a satisfying meal.
- Prep
- 10 min
- Cook
- 18 min
- Wait
- 2 min
- Total
- 30 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Rinse teff thoroughly under cold water to remove debris
- Pat tempeh dry with paper towels before slicing
Start the teff and broccoli
- In a medium saucepan, bring vegetable broth to a boil over high heat.
- Add rinsed teff and 0.5 tsp salt, stir once, then reduce heat to medium-low, cover, and maintain a gentle simmer.
- Teff will cook in 15 minutes.
- Meanwhile, spread broccoli florets on a large sheet pan, drizzle with 2 tbsp olive oil, sprinkle with 0.25 tsp salt and a pinch of black pepper.
- Toss to coat evenly.
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Tip: Rinsing teff removes dust and any debris; don't skip this step.
Roast broccoliOven 425°F / 220°C
- Place the sheet pan in a preheated 425°F (220°C) oven and roast for 12–14 minutes, stirring halfway through at the 6-minute mark.
- Broccoli is done when florets are tender-crisp with caramelized, dark brown edges.
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Ready when: Florets are tender-crisp with dark brown, charred edges
Tip: Don't crowd the pan; good spacing lets steam escape and edges crisp up.
Season and crisp tempeh
- While broccoli roasts, heat remaining 2 tbsp olive oil in a medium skillet over medium-high heat until shimmering, about 1 minute.
- Add minced ginger and cook for 30 seconds, stirring constantly, until fragrant.
- Add tempeh strips and cook for 3–4 minutes on the first side without moving them, until golden brown.
- Flip and cook the second side for another 2–3 minutes until crispy and lightly darkened.
- In the final 30 seconds, sprinkle turmeric and cumin over the tempeh, toss to coat, and cook until the spices smell fragrant and coat the strips.
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Ready when: Tempeh strips are golden brown and crispy on both sides, spices are fragrant
Tip: Don't flip tempeh too early; let it develop a golden crust for maximum crispness and flavor.
Combine and finish
- When teff is tender and has absorbed all the broth (about 15 minutes from the boil), fluff it with a fork and transfer to a large bowl.
- Add the roasted broccoli and crispy tempeh, then drizzle with lemon juice if using.
- Taste and adjust seasoning with salt and pepper.
- Top with fresh cilantro if desired and toss gently to combine.
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Ready when: All components are combined and teff grains are separate and tender
Tip: Toss gently so the crispy tempeh doesn't break apart—save some texture contrast.
Good to know
Tips
- Teff is a tiny grain with a nutty, slightly sweet flavor that pairs beautifully with warm spices. If you cannot find it, millet or farro are good substitutes.
- Press tempeh gently between paper towels before cooking to release excess moisture—drier tempeh crisps far better than wet tempeh.
- Don't overcrowd the skillet when cooking tempeh; work in batches if needed so each piece gets direct contact with the hot oil.
- For extra depth, toast the cumin and turmeric in a dry pan for 20 seconds before adding to the tempeh, then bloom them in the hot oil.
Make ahead
Tempeh can be sliced and patted dry up to 4 hours ahead and kept refrigerated in an airtight container. The teff can be cooked 1 day ahead, cooled, and reheated gently with a splash of broth. Roast the broccoli fresh just before serving for best crispness.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10 minutes or in a skillet over medium heat with a splash of broth until warm. Freeze for up to 1 month; thaw overnight in the fridge and reheat as above. The dish is best eaten within 24 hours for optimal texture.
Substitutions
- teff grain → farro, millet, or quinoa. Use the same weight (200 g) and adjust broth slightly—millet needs about 2 cups broth, farro needs 2.5 cups. Follow package directions for cooking time.
- tempeh → extra-firm tofu, pressed and cubed, or chickpeas. Press tofu for 30 minutes first to remove excess moisture so it crisps well. For chickpeas, use 1.5 cups cooked chickpeas and pan-fry in two batches.
- fresh broccoli → cauliflower, Brussels sprouts, or kale. Cut cauliflower into florets; halve Brussels sprouts. Roast for 14–16 minutes. Kale (torn into 2-inch pieces) roasts in 10–12 minutes.
- vegetable broth → water or low-sodium chicken broth. Water will result in milder flavor; add an extra ½ tsp salt and a pinch of miso paste for depth. Chicken broth works as a 1:1 swap.
