Sesame Tempeh
"These sesame tempeh crumbles are the perfect protein-packed salad topping or buddha bowl filling. They’re vegan, gluten-free, oil-free, and made with just 7 simple ingredients!"
-- @ellielikescooking
Recipe Intro From ellielikescooking


Crumbled tempeh is marinated in a mixture of miso, maple and ginger, then cooked until crispy. Serve with rice and your favorite veggie and dinner is done! Be sure to pick up a gluten-free tempeh.

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Prep time 40mins
Cook time 10mins
Serves or Makes: 2


  • 2 (8 ounce) blocks tempeh
  • 1/ 4 cup ground toasted sesame seeds
  • 2 tablespoons mirin
  • 2 tablespoons red miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons grated ginger
  • 1/ 2 cup water


  • Step 1

    Mix together all ingredients except tempeh in a big bowl. Crumble tempeh into the marinade and let sit for at least 30 minutes.

  • Step 2

    When ready to cook, heat a wide pan over medium-low heat and add tempeh crumbles. Add a few splashes of water if the tempeh soaked up all the liquid. Cover pan and steam tempeh for a few minutes.

  • Step 3

    Uncover pan and let the liquid cook off, stirring frequently to prevent burning. Once the tempeh turns a darker golden brown and starts to char, turn off heat and tempeh is ready to serve.