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


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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


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

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About Tempeh Crumbles

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

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