Step 1

Toss tempeh in marinade mixture and let sit for at least 10 minutes or up to 24 hours. Preheat oven to 350 degrees while you are waiting.

Step 2

After tempeh is done marinating, lay out flat on a sheet pan. Toss broccoli in oil and salt/pepper and lay out on sheet pan. Roast both tempeh and broccoli for 30 minutes.

Step 3

While the tempeh and broccoli are cooking, prepare the sauce. Combine all sauce ingredients except starch in a sauce pan and bring to a simmer. Once the mixture is simmering add the starch and simmer for about 1 more minute or until sauce thickens. Remove from heat and set aside.

Step 4

Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.