ORANGE ROASTED TEMPEH & ASPARAGUS

Directions

1. 1
   Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or lightly grease with oil.In a medium large mixing size bowl, combine 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil, mix well.
2. 2
   Add a little grated ginger, about 1 teaspoon, to the orange juice mixture for added flavor. If you want a little extra sweetness add 1 teaspoon pure maple syrup.When asparagus isnt in season, sub in broccoli florets, sliced carrots, sugar snap peas or any combo of these you like.If making fresh squeezed orange juice, use 1 teaspoon of its zest in the final dressing.If using tofu, use 1/2 block (7 oz.) extra-firm, cut into 1/2 inch cubes. Press block before cutting to remove excess water if needed. Use the whole block if you like, it will serve 3 4.With so few ingredients I recommend getting the best quality of each ingredient within your means.
3. 3
   Add in the cubed tempeh and mix to coat.
4. 4
   Place tempeh on baking sheet and place in oven. After 12 minutes, give the tempeh a stir and add the asparagus to the baking sheet. Continue to cook for 8 10 minutes. Will be ready when asparagus is just fork tender.In same mixing bowl, add 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil and 1/4 cup orange juice.
5. 5
   Mix well to combine, add basil and mix again.
6. 6
   Add tempeh and asparagus, mix well to coat.
7. 7
   Serve inindividual bowlswithgrain of choice and tempeh &asparagus mixture over top.
8. 8
   Add a drizzle ofremaining juices and a sprinkle of toasted and/or black sesame seeds. Enjoy the simples!