<em>This crispy baked tempeh comes together in only 30 minutes! A perfect vegan & gluten-free plant protein to serve on salads, grain bowls, and more.</em>
Ingredients
220 gm
Tempeh (tempe)
1 tbsp
Soy sauce
1 tbsp
Nutritional yeast
Instructions
Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl.
Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. Season with any additional seasonings, if desired. Spread the tempeh out across the baking sheet, then bake on the top rack of the oven for 25-27 minutes, until golden and crispy. Air Fryer Option: add the tempeh to the basket of your air fryer and bake at 380F for 12-15 minutes, shaking the basket every 5 minutes
Remove from the oven and serve warm; leftovers will keep in the fridge for up to 5 days.
