Crumbed Tempeh Buddha Bowl

Crumbed Tempeh

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We have only just discovered the best Tempeh we have ever eaten. Usually, we buy it in Coles and wonder why it is so different to the Tempeh we ate while in Indonesia.

A bit of history about Tempeh, it originated in Java, Indonesia and is the only major traditional soy-based product that did not come from Chinese cuisine.  Tempeh is made through a culturing and a natural fermentation of soybeans. This technique produces a food which is naturally higher in protein, dietary fibre and vitamins than other processed forms of soy.

The big news here is that we came across Take and Eat Tempeh, which is just like the Tempeh you get in Indonesia. Whhaaaaatttttt?? Crazy right. Their product is 99% beans and 1% “mycelium” which is the mushroom that binds the beans together. It is so easy to slice and won’t fall apart like some other brands we have tried.

tempeh bowl recipe

We wanted to keep this recipe pretty simple and let the Tempeh speak for itself. A big favourite it in our house is a simple ‘Buddha bowl’ with lots of veggies, spinach and some sort of protein (usually chickpeas or black beans). We are trying to stick to a whole foods diet, so this bowl includes sweet potato, avocado (good fats), spinach, broccoli, asparagus, artichoke hearts and hummus. But you can use whatever you have in the fridge.

tempeh bowl recipe

Our recipe is for crumbed tempeh soldiers. A vegan version of fish fingers. The recipe is healthy and oil free! We used an air fryer, but you can bake these in the oven.

The recipe is suitable for almost anyone!

  • Gluten Free
  • Vegan
  • Low FODMAP
  • Onion and Garlic Free
  • Lactose-Free
  • High in Protein

If you don’t feel like cooking, you can try this particular brand at the new vegan sandwich shop in Richmond.

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Crumbed Tempeh Buddha Bowl
Cook Time
30 mins
 
Course: Mains
Servings: 2
Author: Simon Hall
Ingredients
  • 200 g of Take & Eat Tempeh
  • 3-4 tablespoons of Besan Flour
  • 1 teaspoon of Smoked Paprika
  • 1/2 teaspoon of Celery Salt
  • Almond Milk
  • 1/2 cup Breadcrumbs we use Gluten Free
Instructions
  1. Slice up your Tempeh in 1cm strips.
  2. Mix your Besan Flour, Paprika and Celery salt together.
  3. Dip your Tempeh strip into the Almond milk then coat with the flour mix, then back into the milk quickly and coat with breadcrumbs.
  4. Repeat this for all of the strips.
  5. Sprinkle a little extra Celery salt over at the end.
  6. Bake in your oven at 180C for 15 mins or until crispy. Or if you have an Air Fryer, 12 mins at 180C.
Simon Hall
Simon Hall

Co-Founder

Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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