Gochujang Roasted Eggplant & Tempeh

Bold Asian-fusion flavours with mixed textures from roasted, slightly chewy, crunchy tempeh cubes and spicy softened eggplant make this dish an everyday delight with lots of digestive and functional nutrition food as medicine properties.


Asafoetida, also known as Hing, is common in Indian cooking; it mimics flavours like garlic and onions, it aids digestion and is commonly used in legume dishes. Asafoetida is used medicinally in Ayurvedic cooking.


  • Serves 4
  • Cooks in 30-35 mins
  • Prep time 10 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Gut Brain Digestion Support
  • Oil-free Sugar-free
  • Essential Vitamins Minerals
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.


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  • 8 oz | 227g Tempeh
  • 2 eggplant - 4 cups diced
  • 4 tbsp tamari | soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 2 - 3 tsp gochujung paste
  • 1 tsp smoked paprika
  • 1 tsp ginger
  • 1 tsp asafoetida* - optional
  • 6 cups salad greens
  • 1 scallion - finely sliced
  • ½ cup cilantro - optional
  • 2 tbsp sesame seeds - optional
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Gochujang Roasted Eggplant & Tempeh


PREHEAT OVEN 200C | 400F  Line a sheet pan with parchment paper.


DICE tempeh + eggplant into small, similar-sized pieces.


MIX soy sauce, vinegar, tomato paste, gochujang, ginger, smoked paprika and asafoetida* in a big bowl.


ADD cut-up tempeh + eggplant, mixing gently in the marinade to coat lightly—place in a single layer on a sheet pan.


ROAST for 20 mins. Turn pieces over using a spatula or tongs and roast for another 15 minutes or until tempeh is golden and eggplant is golden and soft.


SERVE over a bed of salad greens, cooked grains or noodles garnished with cilantro or sliced scallions. Sprinkle with sesame seeds or drizzle with sesame oil or tahini to serve if you like.


Serving Ideas
over salad greens, rice, noodles, bok choy, crunchy or steamed vegetables.
Cabbage, Bok Choy & Bean Sprout Salad
Crunchy Beansprout Salad
drizzled with Asian-style dressing
Simple Peanut Satay Sauce.
Serve with brown, black or white rice for a heartier meal.
over Broccoli Rice Noodles
over Quinoa Veggie Bowls

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP TEMPEH for extra firm or firm tofu – you can drain and press to remove excess water.


LOW FODMAP + IBS recommended serving size for tempeh ⅔ cup cubed = 160g


GOCHUJANG – is a fermented Korean chilli paste; use what you have. Gochujang is my absolute favourite and worth seeking out, though be sure to read the labels as some are made far superior to others. You can use gochujang flakes mixed with a bit of tomato paste if you prefer.


SWAP EGGPLANT use broccoli, cauliflower, romesco, brussel sprouts, zucchini, peppers, delicata squash, sweet potato – cooking times may vary.


ADD CASHEWS or almonds, walnuts, hazelnuts, pumpkin or sunflower seeds – ½ through roasting and mix in well.


* ASAFOETIDA, also known as Hing, is common in Indian cooking; it mimics flavours like garlic and onions; it aids digestion and is commonly used in legume dishes. * ASAFOETIDA is used medicinally in Ayurveda


* ASAFOETIDA is a great Low FODMAP flavour addition in place of garlic and onions and as a supportive digestive aid.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.

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