Tempeh Crumbles

Jo Zimny


I've read, if you must eat soy, eat fermented soy, such as Tempeh. I'm going to fill lettuce leaves with these crumbles. You can add this to a burrito, in spaghetti sauce or as a pizza topping. Be creative, it's very versatile.


★★★★★ 1 vote

20 Min
30 Min


  • 1-8 oz. pkg
  • 1 Tbsp
    fennel seed
  • 1 tsp
    dried basil
  • 1 Tbsp
    dijon mustard
  • 2 Tbsp
  • 1 tsp
    dried marjoram or oregano
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
  • 2 tsp
    garlic, minced
  • 2 tsp
    tamari or soy sauce
  • ·
    juice of 1/2 lemon or lime

How to Make Tempeh Crumbles


  1. In a non-stick sauce pan crumble the tempeh and add enough water to almost cover.
  2. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
  3. Drain the remaining water off and add the rest of the ingredients.
  4. Cook over medium heat, stirring occasionally until lightly browned. About 10 minutes.
  5. Enjoy!

Printable Recipe Card

About Tempeh Crumbles

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #tempeh #crumbles

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