I like to serve these crispy seasoned tempeh croutons on a salad, a noodle stir fry, or over brown rice with miso green beans. I’ll show you easy they are to whip up!
Tempeh is a little mysterious to some. I often hear scoffs at tempeh, but in most (if not all) of those instances it’s usually because no care was taken to make it tasty! It’s a blank canvas, just like tofu. In some cases the texture doesn’t appeal to everyone but it’s a highly nutritious food because it’s fermented and I think if you’ve never seasoned it with spices and pan fried it like the way I’m doing here, give it one more try before you write it off!
When you open your package of tempeh if might be super hard. Some brands are more “raw” and might require a quick steam before marinating or seasoning in order to get rid of the bitterness and get it softer so it can soak up all the flavor you’ll be adding. I prefer the Lightlife brand (original) as it’s soft and mild and requires no additional steaming. If you need to steam your brick of tempeh before turning them into these succulent seasoned tempeh croutons, then do it before you cut it into pieces. Either use a metal steamer insert in a pot or bamboo steamer in a pan with some water, steam for about 20 minutes, then proceed with the recipe.
You can watch another video where the leftover tempeh croutons make an appearance in an easy sushi bowl made with other leftovers!
seasoned tempeh croutons
These bite size morsels of tempeh are perfectly seasoned and spiced. They'll make a great accompaniment to salads, noodles or rice bowls.
- 1/4 C avocado oil or other neutral vegetable oil
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 brick tempeh, cut into bite size cubes
Preheat oven to 375°F, if you want to bake the tempeh croutons.
Combine oil, nutritional yeast, garlic powder, smoked paprika, sea salt, and ground pepper in a bowl.
Coat tempeh pieces in the marinade.
To pan fry the tempeh, heat a nonstick or cast iron pan over medium and place pieces in the pan slightly spaced apart. Cook on one side for about 3 minutes until very golden brown and then flip and cook about another 3 minutes. Lower heat if the pan becomes too hot or is smoking. You can flip the pieces onto the other remaining sides that aren’t golden brown, cooking about 1 to 2 minutes a side.
To bake the tempeh, arrange the pieces in an even layer spaced apart on a baking sheet lined with parchment paper or a silpat mat. Bake for about 30 to 35 minutes, flipping halfway through.