Crispy spiced Tempeh

If you’ve not cooked with tempeh before, this is the recipe to start with. Grating and crisping it completely transforms the texture and gives a rich umami falvour, making it really versatile - think of it as a savoury protein crumble you can add to almost anything.

It’s one of my favourite ways to boost protein in meals like soups, roasted vegetables, grain bowls, or salads. It adds flavour, texture, and, most importantly, nutrients.

Nutritionally, tempeh is a standout plant-based protein. It provides around 10 g of protein per 50 g serving, containing all nine essential amino acids, plus iron, zinc, magnesium, and B vitamins that support energy metabolism and the nervous system. Because it’s fermented, it can also be easier to digest than many other soy foods and contains prebiotic compounds that help support a healthy gut environment.

Prep: 10 min | Cook: 10–15 min

Ingredients

Serves 3-4

• 200 g tempeh (plain, organic if possible)

• 1 tbsp olive or avocado oil

• 1 tbsp tamari (or soy sauce)

• 1 tbsp apple-cider or rice vinegar

• 1 tsp smoked paprika or ½ tsp smoked + ½ tsp sweet paprika

• 1 tsp garlic granules or 1 crushed clove

• ½ tsp ground cumin

• A few grinds of black pepper

Method

• Preheat the oven to 180°C (fan)

• Grate the tempeh using the large holes of a box grater, or crumble it finely with your hands.

• Whisk together the oil, tamari, vinegar, and spices in a bowl.

• Put the tempeh into a large baking tray, pour over the marinade and toss to coat evenly. Leave for 10 minutes if you can  - it helps the flavours absorb, but it will taste great even if you cook straightaway.

• Spread the tempeh out evenly on the tray and bake for 12–15 minutes, stirring halfway through, until golden and crispy.

Flavour variations

• Mediterranean: Add oregano, thyme, tomato purée, and a drizzle of balsamic.

• Asian-style: Add grated ginger, sesame oil, and a dash of rice vinegar.

• Mexican: Add extra cumin, smoked paprika, and lime juice.

• Middle Eastern: Add turmeric, cinnamon, and a spoon of tahini.

How to use

• Sprinkle over soups, grain or salad bowls, or roasted vegetables.

• Add to omelettes, scrambled tofu, or avocado toast.

• Use as a high-protein filling for wraps, tacos, or pasta sauces.

• Keeps for up to 4 days in the fridge or can be frozen in portions for easy use.

• The tempeh may go softer after being stored in the fridge, but reheating in a frying pan for a couple of minutes will crisp it up again.