Need an honestly quick-and-easy tempeh recipe? This glazed crumbled tempeh is for you. A deliciously “meaty” vegan topper for any grain bowl or salad. Takes just 20 minutes.
This saucy, caramelized crumbled tempeh is my favorite quick way to cook the versatile plant-based protein. It’s sweet, savory, salty, and a bit spicy, with a satisfyingly “meaty” texture and browned bits.
This is the gateway recipe for you if you’re still on the fence about tempeh, or are not yet comfortable cooking with it. All you need is a skillet, a few fridge door staples, and about 20 minutes.
What Is Tempeh
Tempeh (pronounced “tem-pay”) is a soy-based ingredient (like tofu) originating from Indonesia. It has an earthy flavor and firm texture, so you can slice and grill/sear/roast it, or crumble it to resemble a ground meat texture.
Nutritionally speaking, tempeh is Meryl Streep-level excellent. First off, it’s a complete protein (just like meat), hence why it’s so popular among vegetarians. It’s packed with fiber, and is a good source of calcium and iron. Tempeh is also rich in prebiotics and probiotics, which are beneficial for our gut bacteria. (Good gut health is linked to strong immunity, reduced inflammation, and reduced risk of mental illness, to name a few.)
Tofu vs. Tempeh
Both are made from soybeans, but that’s where the similarities end. Whereas tofu is essentially coagulated soy milk, tempeh is made from whole soybeans that are cooked and fermented together into a block. Thus, tempeh is considered a “whole food” while tofu is not.
Nonetheless, there’s a time and place for both! Tofu has a milder, “milkier” flavor and soft texture, while tempeh tastes earthy and nutty, and has a firm texture. It’s my go-to meat substitute (see: tempeh banh mi, bolognese, meatballs).
What’s In This Crumbled Tempeh Recipe
This quick and easy recipe consists of crumbled tempeh that’s steamed in a bit of water, browned, and glazed – all in the same skillet. The glaze includes soy sauce, sesame oil, molasses, rice vinegar, garlic, ginger, and chili flakes (scroll down for ingredient substitutions). This Asian-inspired marinade coats every bit of the tempeh, making it sweet-savory, a bit spicy, and slightly sticky.
Key Ingredients + Substitutions
- Tempeh: You can find tempeh in many supermarkets in the refrigerated section, next to things like tofu and kimchi. Lightlife is the most common brand. Be sure to buy one that’s organic and non-GMO.
- Molasses: This thick sweetener gives the tempeh an earthy, complex sweetness. If you don’t have it, sub with maple syrup.
- Seasoned Rice Vinegar: This type of rice vinegar is pre-seasoned with salt and sugar. You can sub with regular rice vinegar, or fresh lemon/lime juice, and compensate with a tiny bit of additional soy sauce + sweetener, if needed.
- Fresh Garlic + Ginger: add a lot of spice and flavor here. Don’t sub with the powdered versions.
- Chili Flakes: You can sub these with any hot sauce you have.
How to Make Tempeh Crumbles
Step 1: Crumble and Steam the Tempeh
Break the tempeh into ground meat-like crumbles with your fingers. Put it in a skillet, add a splash of water, and cook until it evaporates, about 5 minutes. This steams the tempeh, tones down its slight bitterness, and helps it absorb the other flavors (i.e. the marinade). Be sure to use a large enough skillet so that the tempeh can cook in a single layer.
Step 2: Brown the Tempeh
When the tempeh is dry, add oil to the pan and cook until it’s brown and crispy, about 10 minutes. Resist the urge to stir too much – prolonged contact with the hot pan results in optimal crispy bits!
Step 3: Glaze the Tempeh
While it’s browning, make the glaze by stirring together soy sauce, sesame oil, molasses, rice vinegar, garlic, ginger, and chili flakes. After the tempeh is browned, add the glaze. Stir until each piece is evenly coated and the glaze has thickened, about 1 minute more. Then turn the heat off.
Ways to Eat These Tempeh Crumbles
These tempeh crumbles are so versatile! You can put them on grain bowls, noodles, salads, on a baked potato, and even in lettuce cups. My favorite way (seen here) is over brown rice with sliced cucumber, sesame seeds, and scallions. You can also meal prep them in advance and keep in the fridge for 4-5 days.
More Crumbled Tempeh Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
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Crumbled Tempeh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This crumbled tempeh is a deliciously “meaty” vegan topper for any grain bowl or salad. Quick and easy, perfect for meal prep.
Ingredients
- One 8-ounce package tempeh
- 2 tablespoons avocado oil, or any other neutral oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon molasses* (see note below for substitutions)
- 1 tablespoon seasoned rice vinegar*
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced ginger
- 1/4 teaspoon chili flakes
- Serving suggestion: brown rice, cucumber slices, scallions, and sesame seeds
Instructions
- Crumble the tempeh with your fingers until it resembles a ground meat texture.
- Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.
- Stir in 2 tablespoons neutral oil and cook over medium heat, stirring occasionally, until the tempeh is golden brown and crispy, 8 to 10 minutes.
- Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.
- When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.
Notes
- This thick sweetener gives the tempeh an earthy, complex sweetness. If you don’t have it, sub with maple syrup.
- This type of rice vinegar is pre-seasoned with salt and sugar. You can sub with regular rice vinegar, or lemon/lime juice, and compensate with a tiny bit of extra soy sauce + sweetener, if needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 185
- Fat: 13 g
- Carbohydrates: 9.3 g
- Fiber: 4.5 g
- Protein: 10.5 g
Ann says
I made this last night. It is so easy to make and so tasty. I used the food processor to crumble the tempeh.
Alexandra Shytsman says
Hey Ann! So glad this recipe worked out for you. Thank you for leaving a review 🙂
Mike says
What brand of tempeh did you use? I bought it for the 1st time at Whole Foods – Light Life brand, which was the only one they had – and even after steaming and crumbling, it lust looks like soybeans. It doesn’t have the meat-like texture shown in your recipe.
Alexandra Shytsman says
Hi Mike. I believe I used Soy Boy brand here, which – you’re right – does have a more broken down texture than LightLife. If you don’t like that soybean texture, I recommend grating the tempeh on a box grater or pulsing it in a food processor next time, instead of crumbling with your hands. Hope that helps! Let me know how it goes.
Mike says
I couldn’t find Soy Boy brand in Westchester, but switched to Trader Joe’s brand and used a grater like you suggested. The results were much more convincing. Thanks!
Alexandra Shytsman says
Awesome! Glad it worked out and thanks for reporting back 🙂
Nicole Meckes says
I was already hungry when I went searching for a tempeh recipe & was happy that I actually had all the ingredients for this. I added some broccoli too with a little more soy sauce. It was really quick and very tasty! Thanks
Alexandra says
So glad you liked this, Nicole! Thank you for the feedback 😀
Tami says
This is the yummiest tempeh I’ve made yet. Thank you!!
Alexandra says
Glad you liked it 😀