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This crispy baked tempeh comes together in only 30 minutes!
A perfect vegan & gluten-free plant protein to serve on salads, grain bowls, and more.
You guys know how much I love tofu, but (believe it or not) I actually like tempeheven more. Today I’m going to show you how to take this naturally nutty and subtly-flavored plant protein and turn it into the crispiest, yummiest, golden bites you ever did see.
And the best part? You’ll only need3 ingredients and30 minutesto do it.
But first — whatis tempeh, exactly?
Tempeh, like tofu, is a soy-based product originally hailing from Indonesia. That’s pretty much the only thing they have in common though, because tempeh is made fromwhole soybeans that arenaturally fermented to form “blocks.” Tempeh has more texture, bite, and flavor than tofu. That being said, it’s still pretty mild – which makes it easy to infuse with whatever flavors your heart desires.
Nowadays you can find tempeh in most grocery stores, usually next to the tofu. You can also try to make your own, but I like to leave it to the experts!
Now that we’re all on the same page with this yummy plant-protein, let’s get on to the recipe!
1. Cut the tempeh into 1/2″ cubes, then season
Remove the tempeh from its package, then use a sharp knife to cut it into 1/2″ cubes.
Add the tempeh to a medium bowl, then toss it with low-sodium tamari and nutritional yeast, respectively. This coating method is similar to mycrispy tofu recipe and gives the tempeh AMAZING flavor + golden, crispy edges. If you’d like to season the tempeh with any other dry spices, toss them in here as well.
2. Bake in the oven until crispy, then serve and enjoy!
Spread the tempeh across a lined baking tray, then pop it in the top rack of a preheated 400F oven for 25-27 minutes. If you have anair fryer, you can also cook it in there as well! Add the tempeh to the air fryer basket and bake at 380F for 12-15 minutes, tossing every 5 minutes.
And that’s pretty much it, friends!Remove the tempeh from the oven (or air fryer), and serve as desired. Speaking of which…
Ways to enjoy Crispy Baked Tempeh:
- Tossed with rice, roasted veggies, and Tahini Sauce
- Served on top of asian-flavored stir frys or fried rice
- As a crispy crouton alternative in salads (like this one or this one)
- Anywhere where you would normally use baked tofu!
More recipes using tempeh:
- Smoky Tempeh Strips
- Sticky BBQ Tempeh
- Maple Mustard Tempeh
- Tempeh Tuna Salad
Finally, if you make this (or any!) recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Easy Baked Tempeh
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5 from 8 reviews
This crispy baked tempeh comes together in only 30 minutes! A perfect vegan & gluten-free plant protein to serve on salads, grain bowls, and more.
- Author: Caitlin Shoemaker
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 Minutes
- Yield: Serves 2-4 1x
- Category: Main
- Method: Oven
- Cuisine: American
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl.
- Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. Season with any additional seasonings, if desired. Spread the tempeh out across the baking sheet, then bake on the top rack of the oven for 25-27 minutes, until golden and crispy.
- Air Fryer Option: add the tempeh to the basket of your air fryer and bake at 380F for 12-15 minutes, shaking the basket every 5 minutes
- Remove from the oven and serve warm; leftovers will keep in the fridge for up to 5 days.
Notes
- Tempeh: I recommend using a soy-based tempeh for this recipe. You can use another bean-based variety, but these are often softer than traditional tempeh and end up being a little spongy.
- Tamari can be replaced with liquid aminos or soy sauce. If you do not have low-sodium tamari, use ½ tablespoon of regular tamari and ½ tablespoon of filtered water.
