Savory Tempeh Nuggets

5 from 2 votes

Tempeh is an underrated plant-based protein that's just as versatile and tasty as tofu, if you know how to cook it right. And one of my favorite ways to cook it is these Savory Tempeh Nuggets: crumble, pan-fry, and toss with soy sauce and lime juice for crispy, flavorful bites that are perfect in stir-fries, grain bowls, and tacos.

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: to 3

Author: Nisha Vora

Ingredients

1 (8-ounce / 227g) block tempeh (see Note 1)
1 ½ tablespoons (21g) avocado oil (or other high-heat oil)
Kosher salt
1 tablespoon (17g) soy sauce (or tamari if gluten-free)
2 teaspoons freshly squeezed lime juice

Instructions

Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
Open some windows for ventilation and line a large cutting board or plate with a few paper towels.
Heat a nonstick frying pan with the avocado oil over medium-high heat until it just starts to lightly smoke. Add the crumbled tempeh pieces and arrange them in a single layer.
Cook for 2 minutes undisturbed, then toss. Cook for 6 to 8 more minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay). If needed, lower the heat to medium to prevent burning.
Transfer the tempeh to the paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it to a bowl. Add in the soy sauce and the lime juice. Toss to coat the tempeh.

Notes

If you want to double the recipe, simply double all ingredients. Be sure to use your largest pan, and cook for slightly longer, a total of 12 to 14 minutes. Or, cook in two batches for the most even browning.

Nutrition