Sweet n’ Salty Tempeh Crumbles
Servings 4 People
Ingredients
- 1 (8 oz) pack tempeh, crumbled
- ½ cup water
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- ½ tsp black pepper
- ¼-½ tsp red pepper flakes optional, to make spicy
- ¼ tsp kosher salt
Items you can prep ahead (optional)
- Crumble tempeh
- Make tempeh
Instructions
- In a large skillet over high heat, add crumbled tempeh and water. Bring to a rapid simmer, then reduce the heat to medium-low and simmer until all the water has evaporated, about 3-5 minutes.
- Increase the heat to medium-high and add olive oil, maple syrup, soy sauce, pepper, and red pepper flakes (if using). Give it a stir to coat, spread out into an even layer, and let cook for 3-5 more minutes, undisturbed, or until nicely browned. Turn the heat down if it begins to burn. Give it a stir, spread out again, and cook for 1 more minute, undisturbed. Sprinkle on the salt and stir to coat.
Notes
Substitutions:
- You could substitute the tempeh with crumbled tofu. Just be sure to press as much water out of the tofu as possible to prevent splatter and get more browning.
Storage:
- Store leftover tempeh in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Gently warm up leftovers in the microwave before adding to bowls and/or salads.