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tempeh crumbles

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

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 rating)
yield 2 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For tempeh crumbles

  • 1-8 oz. pkg
    tempeh
  • 1 Tbsp
    fennel seed
  • 1 tsp
    dried basil
  • 1 Tbsp
    dijon mustard
  • 2 Tbsp
    ketchup
  • 1 tsp
    dried marjoram or oregano
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
    sage
  • 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!
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