These bite size morsels of tempeh are perfectly seasoned and spiced. They'll make a great accompaniment to salads, noodles or rice bowls.
Course Appetizer, Side Dish
Cuisine American
Keyword tempeh
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 2
Author Lauren Toyota
Ingredients
¼Cavocado oil or other neutral vegetable oil
1tablespoonnutritional yeast
1teaspoongarlic powder
1teaspoonsmoked paprika
1teaspoonsea salt
½teaspoonground pepper
1brick tempeh, cut into bite size cubes
Instructions
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.