If you are a tempeh sceptic, then I highly recommend this recipe!
This crispy crumbed tempeh salad is a great introduction to the plant-based protein gem. The brief marinade step at the beginning pumps the tempeh with flavour and, the bread crumbs are the perfect contrast to its meaty texture.
I’ve used rice-based gluten-free bread crumbs which are addictively crispy when shallow fried. If you’re not conscious about keeping the meal gluten-free, then you can sub them for whatever breadcrumbs you have in the pantry.
Drizzle the tempeh nuggets with a tahini ranch and serve on a bed of fresh and roast veg for a damn tasty plant-based protein party.
Questions about this crumbed tempeh salad recipe? Or do you fancy changing it up? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram click here to follow.
For the tempeh
200g tempeh, cut into your desired shape
75g non-dairy milk
1 Tbsp. sesame oil
1 tsp chicken seasoning, vegan
30g chickpea flour
50g bread crumbs, gluten-free
vegetable oil for frying
salt & pepper for seasoning
For the salad
2 medium carrots, roughly cut on a diagonal
1 courgette, cut into half-moon slices
1 onion, cut into eighths
2 tsp olive oil
¼ tsp. salt
a few turns of a black pepper grinder
130g baby spinach
5-6 sundried tomatoes, per person
For the tahini ranch
juice of half a lemon
2 Tbsp. Water
¼ tsp. salt
1 Tbsp. nutritional yeast
¼ tsp. garlic powder
1 Tbsp. chives, finely chopped
Hemp seeds, to garnish
Preheat the oven to 200C.
Combine the non-dairy milk with chicken seasoning, sesame oil and season with a pinch of salt and pepper. Toss the cut tempeh in the milk and set aside to marinate.
Place the carrots, courgette and onion on a baking tray and drizzle with oil and season with salt and pepper. Roast in the oven for 25mins, turning the veg half way through, or until tender and golden.
Make the dressing by combining all the ingredients into a small clean jar. Shake well to combine. The dressing should be thick and creamy.
Add a pinch of salt and pepper to the bread crumbs and set up a dredging station for the tempeh by placing the bread crumbs in a flat bottomed dish and the chickpea flour in another. Transfer the tempeh from the milk to a plate, keep the milk for dredging.
Add approx. 1cm of oil to a frying pan and place on the stovetop on medium heat. Crumb the tempeh by coating it first in the chickpea flour, return it to the milk and then finish by coating in bread crumbs. Fry the tempeh for 3-4mins on each side in batches of 5-6 pieces. Adjust the heat of the pan as required. Transfer the cooked tempeh to a cooling rack to drain slightly.
Toss the spinach with roasted vegetables and sundried tomatoes and serve topped with tempeh. Drizzle with dressing and garnish with hemp seeds or extra chopped chives.
NOTES: Crispy Crumbed Tempeh Salad
I seriously hate tempeh! Can I use tofu instead?
Are there other roast veggies that will work well with the salad?
Definitely! If you don’t have courgettes and carrots use the veg already do have. Cauliflower, broccoli, beetroot, pumpkin or squash, fennel . . . the list goes on!
Can I bake the tempeh instead of frying?
The simple answer is yes. Will it be as good? No way!
I’m not a salad person! What else can I serve this crispy crumbed tempeh with?
- Mashed potatoes and gravy
- On burgers (and definitely make the tahini dressing!).
- Keep it simple and serve with rice and steamed veg
- Take it up a notch and serve with pasta, spaghetti sauce and lots of melted cheese like a chicken parma.
- Try it with a Katsu curry
What’s the best way to cook tempeh?
Crumb it and shallow fry it, of course! I guarantee you this recipe is the best way to cook tempeh!
What is tempeh made of?
Tempeh is made of whole soybeans. The soybeans are fermented using the Rhizopus mould and then packed into blocks.
Is tempeh better for you than tofu?
This depends on your nutritional priorities. Tempeh has more fibre and protein (almost double) when compared to tofu. Tempeh is also produced by fermenting whole soybeans which makes it minimally processed and a source of probiotics. On the other hand, while tofu is more highly processed it also has fewer carbs, fewer calories and more calcium.