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10-Minute Crunchy Crumbled Tempeh – vegetarian recipe
Stav Kogan

10-Minute Crunchy Crumbled Tempeh

Transform a block of tempeh into irresistible, savory, crispy bits in just 10 minutes! This crumbled tempeh is a perfect plant-based, protein-packed alternative to bacon bits, ideal for adding texture and flavor to salads, tacos, and grain bowls.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 serving
Calories: 160
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) neutral oil, like grapeseed or corn
  • 8 oz (225 g) tempeh
  • Salt and freshly ground black pepper, to taste
  • For a fresh finish, toss the finished crumbles with up to 1 cup (240 ml) of finely chopped fresh herbs like cilantro, parsley, or mint just before serving.
  • To make ahead, let the crumbles cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Re-crisp in a dry pan for a minute before using.
  • For a spicy kick, stir in a tablespoon of chile paste or sambal oelek during the final minute of cooking until fragrant.

Method
 

  1. Heat the oil in a large skillet over medium-high heat. The oil should shimmer slightly when it's ready.
  2. Using your fingers or two forks, crumble the block of tempeh directly into the hot skillet. Aim for a variety of small, irregular-sized pieces.
  3. Cook for 5 to 7 minutes, stirring frequently and scraping the bottom of the pan.
  4. Continue cooking until the tempeh is a deep golden-brown and wonderfully crisp on all sides.
  5. Use a slotted spoon to transfer the crispy tempeh to a plate lined with paper towels to drain any excess oil.
  6. Season generously with salt and pepper while still warm. Use immediately for the best crunch!
  7. Add a tablespoon of your favorite spice blend (like taco seasoning or curry powder) during the last minute of cooking for an instant flavor boost.

Nutrition

Calories: 160kcalCarbohydrates: 5gProtein: 10gFat: 12g

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