Best Tomato Garlic Confit With Tempeh

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All the flavors of soft, melt in your mouth tomato garlic confit plus a plant based protein with cubed pieces of tempeh. In this oven baked dish.

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How to use tomato confit

• as a side dish – spoon the vegetables & tempeh straight onto your plate
• mix into grains – serve over a grain bowl or mix into a pasta salad
• blend into soup – add the tomatoes, garlic, onion & oil to tomato soup before blending or as a topping
• over proteins – drizzle it over the hummus or chicken in this chicken shawarma plate

Ingredients

• olive oil – use a good quality, extra virgin
• soy sauce – low sodium
• harissa – IMO the most delicious chili pepper spread. It can be on the saucier side (sold in small glass jars) or condensed into a more of a paste (like in the tube pictured here). Either option can be used or you can try making it yourself at home. I often use the jars from Pikante (either the Tunisian or Piquant) or the one from Mina. Note that it’s also made into a spice blend, which I haven’t tried but would probably be good in here too.
• spices – including black pepper, crushed red pepper flakes, paprika, kosher salt & turmeric
• tempeh – original/unflavored. Look for it in the refrigerated produce section of the supermarket near the tofu. I often use the one from Trader Joe’s or Lightlife. Imperfect Foods [Affiliate Link] often carries it too.
• whole head of garlic
• grape or cherry tomatoes – cut in half lengthwise
• onion (not pictured, optional if it needs to be) – peel & slice into half moons

How to make tempeh tomato garlic confit

Just a few quick minutes of prep. Then sit back and let the oven do all the work for this recipe.

Season oil

Pour the olive oil, soy sauce, harissa and spices into a baking dish. Stir together until evenly distributed.

Prepare Produce

• separate, smash and peel the cloves of garlic
• slice tomatoes in half lengthwise
• peel and slice onion into half moons
• cut block of tempeh into cubes. I get 24 pieces from a standard sized package of tempeh.

Add all of the vegetables and the tempeh to the baking dish. Toss to coat every piece. Then arrange into an even layer.

Bake in a 350°F for 1 to 1½ hours. The vegetables should all be soft and the tempeh should have browned around the edges. (You can mix it 1-2 times while it’s cooking)

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