In this recipe I’m showing you two versions that I love to prepare: smoky or crispy. I’m going to show you how to make these delicious plant protein tempeh bites while still keeping its naturally nutty flavor. You’ll be surprised how easy it is to turn tempeh in the most crispy, delicious bites ever.
That must be time consuming you think? Nope. You’ll only need 4 ingredients and 30 minutes.
Tempeh…what? What is tempeh?
Tempeh is a great plant protein that is often forgotten by the more popular tofu. Tempeh is, just like tofu, made from soybeans. Tempeh or tempe (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian soy product. The most important difference between tempeh and tofu, is that tempeh is made from whole soybeans. The soybeans are naturally fermented that then bind into a block -or cake form. As such, tempeh is a more whole food than tofu. More whole, less processed.
How does tempeh taste?
Because tempeh is less processed and a more natural product compared to tofu, it comes as no surprise that the taste is also different. Tempeh is more nutty, is more textured, has a bite and more flavor than tofu. Tempeh is a great soy product to work with and to flavor for a variety of savory dishes.
Where do I find tempeh?
You should be able to find tempeh in your grocery store. I buy my tempeh at my local organic store or in any Asian grocery store. You could possibly make your own tempeh, but for now I’m sticking to the store bought version.
How to make easy baked tempeh
This recipe requires just 4 ingredients and it involves the easiest preparation ever: cut the tempeh, add ingredients, combine, and bake. That’s it!
- Cut the tempeh into cubes
Remove the tempeh from its package, then use a sharp knife to cut the tempeh into cubes. The size depends on your preference. My advice? Don’t cut the tempeh into too small cubes, since they will burn more easily. So when in doubt, cut the tempeh a bit bigger.
- Season the tempeh cubes
Add the tempeh cubes to a mixing bowl. To this bowl add the mustard, low-sodium tamari, nutritional yeast and/or smoked paprika powder.
For this recipe (and actually in general) I like to use a mild mustard. I love this mustard* and use it all the time. I don’t think it is easy to find this mustard online though, but here is the link* with a picture and the brand name in case you are curious. I buy mine in Germany (Kaufland).
- Bake in the oven until crispy and golden brown
Place the tempeh in a preheated oven on a lined baking sheet and bake at 400°F for 20-30 minutes or until golden brown.
These ingredients together gives tempeh an amazing deep flavor without any bitterness. The texture is beautiful too. Semi-soft on the inside with golden crispy edges.
If you have an air fryer, you can bake the tempeh in there. Add the tempeh to the air fryer basket and bake at 375°F for 10-15 minutes, toss halfway.
That’s it! The tempeh is now ready to be served and enjoyed.
You’re going to LOVE this crispy baked tempeh recipe. It’s:
- Not bitter
- You can add this tempeh to any savory dish
How to serve Crispy Baked Tempeh
- Any bowl gets better with crispy baked tempeh
- Serve with peanut curry rice
- Add to a bowl with roasted veggies and beans
- Serve with rice
- Serve it with any Asian flavored stir-fries
- Add it to a cold salad for extra crispiness
- Replace tofu with baked tempeh
- Add it to spring rolls
- Serve with noodles
In case you don’t know yet, I have a special preference for food served in a bowl. For more inspiration how to serve this tempeh, you can check out my e-cookbook ”The Green Bowl” here.
If you try this recipe or any of my other recipes, let me know! Leave a comment, rate it, and don’t forget share your photo on Facebook, or to tag a photo #thegreencreator + @thegreencreator on Instagram. I’d love to see what you come up with.
For this easy baked tempeh recipe you will only need 4 ingredients and 30 minutes! A perfect vegan & gluten-free plant protein to serve with so many other recipes! A staple recipe that you will want to make over and over again.
For the smoky version:
- 7 oz (200 gr) (soy-based) tempeh
- 1 teaspoon mild mustard
- 2 tablespoons low-sodium tamari (or liquid aminos or soy sauce)
- 1 tablespoon smoked paprika powder
For the crispy version:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. You can also use a silicone mat.
Cut the tempeh into medium size cubes. Don’t cut the tempeh into too small cubes as they will burn more easily.
Place the cubes into a mixing bowl.
Add the tamari and mustard to the tempeh, stir to combine until the tempeh has absorbed most of the tamari and mustard.
Add the nutritional yeast and/or smoked paprika powder and mix again.
Spread the tempeh out across the baking sheet, then bake in the oven for 20-30 minutes, until golden brown with crispy edges.
If you would like to bake the tempeh in the air fryer:
Add the tempeh to the basket and bake at 375°F for about 10-15 minutes. Toss halfway by shaking the basket.
Remove the tempeh from the oven or air fryer and serve warm.
Warm this baked tempeh is delicious, but any leftovers will keep in the fridge for up to 3-4 days.
Keywords: tempeh, soy
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