Learn how to make vegan tempeh crumbles to maximize the flavor and meaty texture of this high-protein, versatile, plant-based meat alternative.
This easy, 3-ingredient recipe is a crumbled tempeh game-changer for making delicious tempeh recipes like savory tempeh burgers, seasoned tempeh taco meat, tempeh sausage patties, meaty tempeh stew, and more.!
I'll be honest: when I tried tempeh the first time, I found it strong with a bitter flavor, and a dense texture resistant to marinating. Not to be deterred, I learned how to prepare tempeh so it's tender, tasty, and can be flavored any way you like.
The best part? It's super easy!
Table of Contents
💬 What is Tempeh?
Tempeh (tem-pay) is an Indonesian product traditionally made by fermenting whole soybeans. It comes in blocks and has a nutty, unique flavor compared to its cousin tofu, which has no flavor.
Soybean tempeh comes in different varieties based on its fermentation process, including regular, multigrain, or flax). The differences inform you that tempeh is sometimes made by adding other ingredients such as beans, grains, or brown rice. I’ve even seen ‘soy-free’ tempeh made from hemp seeds and beans.
Denise's Tempeh Tip: Read the labels to ensure your tempeh is made with non-GMO soybeans or other ingredients.
⭐ Why You'll Love This Recipe
- Easy foundation. This recipe/cooking method is the foundation for all your favorite tempeh recipes.
- Adaptable. Customize the flavors and use this recipe for tempeh cubes or strips.
📋 Recipe Ingredients and Notes
Tempeh. Start with a block of tempeh, 8 to 12 ounces. You can easily adjust for more than one block by increasing the simmering liquid.
Broth. Water reduces bitterness and tenderizes tempeh, but a flavorful broth or vegetable stock adds flavor. Use vegetable stock cubes, or try vegan beef or chicken bouillon seasonings.
Soy Sauce. I add soy sauce or gluten-free Tamari for the umami flavor. Coconut or regular aminos, like Bragg's liquid aminos, are great substitutes. A tablespoon of nutritional yeast or a teaspoon of miso paste are also good umami flavorings.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Once you learn how to prepare tempeh crumbles, you can take this basic simmering liquid recipe and add various spices and ingredients to create a flavor profile customized for your favorite recipes. Here are a few ideas:
- Add spicy seasoning blends like chipotle seasoning or Ethiopian Berbere spice for spicy recipes. Try my homemade chili powder seasoning.
- Go Asian with a pinch of Chinse 5-spice, rice vinegar, or hot and sour soup broth.
- For Indian recipes, add curry powder or garam masala blend.
- Italian herbs, such as a quick blend of basil, thyme, oregano, fennel seeds, or poultry seasoning, are excellent for soups and stews.
⏲️ Step-by-Step Instructions
- Crumble the tempeh into small pieces directly into the pot.
- Add vegetable broth and soy sauce. Give it a quick stir.
- Simmer over medium heat for 20 minutes until the tempeh is tender.
- Drain the tempeh. Use the back of a spoon to press excess moisture.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
🔪 Pro Tips
- I find it easiest to cut the block of tempeh into quarters before crumbling it. Another less time-consuming option is to dice the tempeh into small pieces. This is easier if your hands tire easily.
- Keep the tempeh simmering, but don't let it boil. Boiling agitates the tempeh pieces, causing them to lose their shape.
🍴 Serving Suggestions
Crumbled tempeh can be used in any recipe that calls for TVP (textured vegetable protein), pre-packaged vegan mince, or ground meat.
Once the tempeh is drained, add it to a hot large skillet and dry fry it until it's brown and a bit firmer. Add salt, black pepper, and taco seasoning for tacos. I like to use them to make taco salad using my recipe for bulgur taco meat.
For stirfry, saute tempeh with sesame seeds, add green onions and a few veggies, with a dollop of hoisin sauce. There are so many delicious ways to enjoy savory tempeh crumbles!
You can replace crumbled tofu with tempeh for recipes like baked tofu burgers or make tempeh sausage crumbles for a double-protein veggie and tofu scramble.
🌡️ Storage and Freezing
Once they are cool, store tempeh crumbles in an airtight container in the refrigerator for 4 days or freeze for 3 months.
💭 Frequently Asked Questions
If you are making bacon slices or other tempeh recipes that require marinating, it's best to simmer or steam tempeh strips first. This method pre-cooks and softens the tempeh, so more marinade flavor gets inside the slices.
Steaming will cook and soften tempeh and will reduce bitterness. You won't get the flavor advantage of simmering. Add aromatics such as ginger, garlic, or dried chilis to the steamer basket to ramp up the flavor.
If your tempeh reaches its use-by date, you can freeze it in the package for up to 3 months and use it later.
Look for tempeh in the refrigerated section of your grocery store near the tofu. Tempeh can also be found in specialty stores.
🧾 Related Recipes
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
How to Make Vegan Tempeh Crumbles
Rate this Recipe:
Ingredients
- 12 ounce block tempeh - about 2 ½ cups crumbles, see notes
- 5 cups vegetable broth
- 1 tablespoon soy sauce - optional, see notes
Instructions
- Crumble. Cut the tempeh block into quarters and crumble it into pieces about the size of a US dime directly into a large saucepan.
- Add liquid. Cover the tempeh crumbles with vegetable broth (4-5 cups) and add soy sauce (if using).
- Simmer. Bring the ingredients to a slow simmer, cover the saucepan, and simmer the tempeh for 15-20 minutes.
- Drain and dry. Drain the crumbles. Press with the back of a spoon against the side of the colander to press out the moisture.
- Finish. Add cooked tempeh to your favorite recipes (see post for ideas).
Video
Notes
- This recipe works for any amount of tempeh. Adjust the amount of broth if necessary.
- Soy sauce adds a salty, umami flavor and is optional. Use gluten-free Tamari, coconut aminos, or Bragg’s liquid aminos as a substitute.
- The nutritional information is based on a 2-ounce tempeh serving.
Store tempeh crumbles in an airtight container in the refrigerator for 4 days or freeze for 3 months. - If your hands get tired when crumbling tempeh, cut it into small pieces and simmer. This is a good alternative when blending tempeh for burgers or making sausage.
- This method also works for tempeh slices if you are making tempeh bacon.
Nutrition
Nutritional information is an estimation only.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Aloe Sport Global
Hello there !
As a TribeMate (Vegan Blogs and Recipes) I just love your Mantra, but also coming here and picking up some of your favorite recipes.
Lots of love.
Aloe Sport Team
Denise
Thank you SO much for this! You've made my day, my fellow TribeMate. We're all in this journey together. Hugs. Denise