The crispiest, crunchiest Nutritional Yeast Tempeh! A spin on my viral Nutritional Yeast Tofu, this quick and easy tempeh recipe is incredibly versatile, packs in over 30 grams of protein per serving, and can be made in your air fryer or oven. Such a weeknight winner!
FEATURED COMMENT:
"So I have to be honest, Mel - I looked at this recipe and thought "yeah, na this isn't gonna be great," but I've always found your recipes to be reliable, so I thought I would just trust the process and give it a go and WOW was I wrong - it was AWESOME!" - Leonie ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Ok, so I did a thing. My nutritional yeast tofu is one of my most loved recipes, and on a whim, I decided to give it a try using tempeh. With a couple of little tiny tweaks, here we are with the first tempeh recipe on AVV!
This seasoned tempeh is honestly blowing my mind. It's a texture lover's dream with its firm, almost creamy, smooth interior and the super crispy, craggy, crunchy coating. It's nutty, toasty and earthy, savoury, cheesy, slightly salty, oniony, garlicky, and just full of umami.
As well as being the best tempeh I've ever tasted, it's super versatile. You can use it in or on so many recipes. It's great for adding texture to creamy pasta dishes, for adding protein and crunch to your salads or soups, stuffing tacos, topping pizzas, and piling on bowl meals. It's also amazing served with a dip like my creamy sriracha sauce, vegan ranch, or pizza sauce as a snack or appetizer.
I've been trying to love tempeh for years without success, but this recipe, and my slightly newer Sticky Crumbled Tempeh, have changed that. I'm now as obsessed with it as I am with my Nooch Tofu and my Easy Shredded Tofu.
Honestly, if you've never been a tempeh lover, this is the recipe to try!
Mel x
🤍 WHY YOU'LL LOVE MY NOOCH TEMPEH RECIPE
- Really quick and easy. Ready start to finish in as little as 20 minutes.
- Over 30 grams of protein in one serving!
- You get a super crispy, crunchy golden exterior without using any oil.
- Packed with umami savoury flavour.
- Extremely versatile and can be served in endless ways.
- Make it in your oven or air fryer.
- Finally, an easy recipe that makes tempeh actually taste good!
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Tempeh - You can use soy tempeh or any other variety such as green pea, lentil or chickpea tempeh. For the nutritional yeast tempeh in the pictures and video I used Lightlife tempeh.
- Cornstarch - Essential for truly crispy tempeh. Nothing else works quite the same.
- Nutritional yeast - This gives the tempeh cheesy, umami, savoury flavour and makes it incredible!
- Garlic powder & onion powder - For flavour and really delicious with the nooch flavour. You can switch them for any other spices you like or add a pinch or two of something else extra. Chili powder or smoked paprika both work really well in this!
- Dairy-free milk - Just a tiny bit to help the coatings stick better. I haven't tried it, but I'm sure you could use water instead.
Let's Make Nutritional Yeast Tempeh!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner.
- Rip apart the block of tempeh into chunky bite-sized pieces. Don't cut it because there won't be as many nooks and crannies for the seasonings to stick to and you won't get the best craggly, crunchy texture.
- Sprinkle over the seasonings. Toss, then add a few teaspoons of dairy-free milk and toss again to form a batter of sorts.
- Spread the coated tempeh out on a baking tray leaving lots of room between each piece. Be sure to include the tiny broken off pieces because they get really yummy and crunchy!
Or put the tempeh in your air fryer basket and spread out to leave a little room around each piece.
- Bake or air fry until supremely crispy and golden! There isn't much of a difference between the oven and air fryer versions, however I do think the texture is marginally better when cooked in an air fryer.
Recipe FAQs
Nutritional yeast (a.k.a nooch) is a really unique ingredient and cannot be replaced in this recipe. It is definitely one that I recommend you keep in your vegan pantry at all times. Don't, whatever you do, use regular bread-making yeast in place of nutritional yeast in this or any recipe.
Not all nutritional yeast is created equally. The flavour of them all varies hugely. My absolute favourite brand is Hoosier Hill Farms. It's really delicious and comes in a great big tub that lasts ages. Everland Nutritional yeast and Anthony's are my backups. Compliments and Bob's Red Mill are my least favourite.
Recipe
Nutritional Yeast Tempeh
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 block (about 227g or 8oz) tempeh , pack sizes vary. It doesn't have to be exact.
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- heaping ¼ teaspoon black pepper
- ½ teaspoon fine sea salt
- heaping ¼ teaspoon garlic powder
- heaping ¼ teaspoon onion powder
- 3 to 4 teaspoons dairy-free milk , it must be unsweetened and unflavoured! Water should work ok instead.
INSTRUCTIONS
- If using an oven preheat to 425°F (220°C) and line a baking tray with parchment paper. If using an air fryer you don't need to preheat it or line it.
- Break the tempeh up into irregularly shaped bite sized chunky pieces and put it into a bowl. Don't cut it with a knife or you won't get the best texture.
- Sprinkle over the nutritional yeast, cornstarch, pepper, salt, garlic powder and onion powder. Toss gently to coat.
- Drizzle over 3 teaspoons of milk and toss gently again. The aim here is for all of the seasonings to be slightly damp and stuck to the tempeh pieces without getting too wet. If you still have some dry bits, add another teaspoon and gently toss again. I find it easier and gentler on the tempeh to use a clean hand rather than a spoon.
- Spread the coated tempeh pieces out on the lined baking tray, or in your air fryer basket making sure to leave some room around each piece.
- Bake for about 25 minutes in your oven, or for about 15 minutes in an air fryer at 400°F (200°C). When done, it will be golden and super crunchy.
NOTES
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MaryDLuffy says
I'm obsessed, made it multiple times. Non vegans like it too
Teresa says
Wow, so good! I was skeptical at first because this seems deceptively simple. But gave it a try (based on other glowing reviews) and was thrilled with the results! Yummy and a perfect salad topper. I prefer smaller chunks to allow for more crunch and coating.
Pamela says
Would it be a good idea to steam the tempeh first to reduce bitterness? Have you tried that?
Melanie McDonald says
Steaming doesn't work well here. Because of the nature of tempeh it's already quite delicate when tossing it in the coating. Steaming makes it softer and even more delicate and it's impossible to coat it really well without it disintegrating a bit too much. I also think that the tempeh flavour really works with and enhances the savoury umami/cheesy flavour of the coating anyway, and it makes the recipe quicker and easier too.
Shannon B. says
This is my go to tempeh recipe! Delicious!
Suzy says
I liked the crunch and crisp, but I always did a 10-minute steam on tempeh before cooking to remove the bitterness. This didn't call for steaming, and I felt it was bitter. Would it work to steam first? I served with some steamed broccoli and a homemade cocktail sauce for dipping. Husband enjoyed it! I'm fussier? LOL! Thanks Mel!
Melanie McDonald says
Steaming doesn't work well here. Because of the nature of tempeh it's already quite delicate when tossing it in the coating. Steaming makes it softer and even more delicate and it's impossible to coat it really well without it disintegrating a bit too much. I personally think that the tempeh flavour really works with and enhances the savoury umami/cheesy flavour anyway, and I'm happy to skip a step and make it quicker and easier too. For you though, I feel like it's worth experimenting with different brands and types of tempeh if you can. They vary quite a lot. If you can find locally made fresh, unpasteurized tempeh that's way milder than anything you buy at the grocery store. Store bought brands are more bitter because they are sat on the shelves for ages. Have a go at Googling wherever you live and fresh tempeh and see what pops up. Green pea and lentil tempeh are milder too if you can find some. You also might enjoy my nutritional yeast tofu!
Leonie says
So i have to be honest Mel - i looked at this recipe and thought "yeah, na this isnt gonna be great" but i've always found your recipes to be reliable so i thought i would just trust the process and give it a go and WOW was i wrong - it was AWESOME! Cheesy crunchy popcorn chicken vibes - and i think the usually wierd tempeh flavour added to the unami cheesiness of the whole thing. Thanks for another great recipe. This is a keeper.
Louise says
ARGH! I'm scared to try this one!!! I too have never liked any of the tempeh recipes I have tried. BUT, I'm going to give this one a try and I'll let you know how it goes. Wish me luck!
Melanie McDonald says
You've made me nervous now! Ha ha. If it makes you feel better, even my husband who isn't vegan (and is highly suspicious of tempeh) enjoyed it when I put it in his salad bowl without telling him what it was!
Dana says
Hello! I have never made anything with tempeh but have heard that it should be boiled in water first to remove any bitterness. Have you ever heard that and do you recommend it? Either way I am anxious to try this recipe!
Melanie McDonald says
I recommend following the recipe as written for best results. Boiling it would make it too wet and stop it crisping up. It would also make it softer and too delicate to toss in the seasonings well. The reason there are lots of strongly flavoured seasonings is to hide the tempeh taste. It doesn't taste bitter at all. Hope that helps!
Boston Vegan says
New twist on an old fave (the tofu version). Crisps up really well in the oven and is delicious. Going into the rotation - thanks Mel!
Melanie McDonald says
So pleased you enjoyed it, and thank you for leaving the recipe it's first review!