Crispy Tempeh and Vegetable Bowl

Name: Crispy Tempeh and Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200g tempeh, sliced; 2 tablespoons soy sauce; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 cup broccoli florets; 1 bell pepper, sliced; 1 carrot, julienned; 1 tablespoon olive oil; Salt and pepper to taste; Cooked quinoa or rice; Fresh herbs (cilantro or parsley) for garnish

Highlighted under: Simple Healthy Recipes

I love creating wholesome meals that are both delicious and nourishing, and this Crispy Tempeh and Vegetable Bowl is a perfect example. The combination of crispy tempeh and fresh, vibrant vegetables makes for a satisfying dish that is packed with flavor. It's a fantastic option for meal prep too, as it holds up well in the fridge. Whether you're a long-time vegetarian or just looking to try something new, this bowl is a delightful way to enjoy healthy ingredients in one cohesive meal.

Created by

Anna

Last updated on 2026-02-07T21:29:27.986Z

When I first experimented with tempeh, I was surprised at how versatile it can be. The key to achieving that perfect crispy texture lies in marinating it first. A simple soy sauce and garlic blend does wonders, allowing the flavors to penetrate the tempeh while also giving it a lovely crunch when pan-fried.

This dish is a canvas for whatever vegetables you have on hand. I often use bell peppers, carrots, and broccoli, which not only add color but also provide a wonderful crunch that contrasts with the crispy tempeh. It's a dish that adapts to what you have, ensuring it’s never the same meal twice!

Why You'll Love This Recipe
Crispy texture that contrasts beautifully with fresh vegetables
Packed with plant-based protein and nutrients
Versatile and customizable with your favorite veggies

Marinating the Tempeh

The marinating process is crucial for infusing flavor into the tempeh, which has a relatively neutral taste on its own. By using a mixture of soy sauce, olive oil, minced garlic, and smoked paprika, you'll achieve a depth of flavor that elevates the dish. Ensure that the tempeh is thoroughly coated in the marinade by tossing it gently in the bowl. For best results, allow it to marinate for at least 15 minutes, but if time permits, marinating for up to an hour will enhance the flavor even more.

While marinating, consider using a zip-top bag for the tempeh. This helps to ensure even coverage of the marinade and can minimize cleanup. If you have time, flip the bag halfway through the marinating process for better absorption. If you're pressed for time, even a quick 15 minutes will improve the taste significantly compared to cooking it straight away.

Cooking Techniques for Perfect Vegetables

When sautéing the vegetables, it’s important to achieve that perfect balance between tenderness and crunch. Heat your skillet over medium heat, and let the olive oil shimmer before adding the veggies. A common mistake is overcrowding the pan, which steams the vegetables instead of allowing them to brown. If you notice that your skillet is too full, split the batch into two smaller portions to ensure even cooking and that desirable golden edges on your veggies.

Keep a close eye on the cooking time; around 5-7 minutes should provide a delightful texture, but feel free to sample them as they cook. Vegetables like bell pepper and broccoli can turn mushy if overcooked, so aim for a tender-crisp texture. Adding a splash of water to the skillet can also help create steam for cooking while preserving crunchiness without burning.

Serving Suggestions and Variations

This dish is highly versatile, meaning you can swap in your favorite vegetables or whatever you have on hand. Consider adding snap peas, zucchini, or even sweet potatoes for a different texture and flavor. Moreover, you can experiment with different grains instead of quinoa or rice, such as farro or barley, to give it a unique spin. If you're looking for extra protein, try adding some chickpeas or a boiled egg on top.

If you're meal prepping, store the cooked components separately. Keep the quinoa and vegetables in airtight containers in the fridge for up to four days, and reheat on the stovetop or in the microwave. The crispy tempeh can be stored in a separate container, which helps maintain its crispiness during reheating. Just a quick flash in a hot pan will revive its texture before serving.

Ingredients

Gather the following ingredients to create the perfect Crispy Tempeh and Vegetable Bowl.

For the Crispy Tempeh

200g tempeh, sliced
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika

For the Vegetables

1 cup broccoli florets
1 bell pepper, sliced
1 carrot, julienned
1 tablespoon olive oil
Salt and pepper to taste

For Serving

Cooked quinoa or rice
Fresh herbs (cilantro or parsley) for garnish

Ensure all ingredients are fresh for the best results!

Instructions

Follow these steps to create your Crispy Tempeh and Vegetable Bowl.

Marinate the Tempeh

In a bowl, combine soy sauce, olive oil, minced garlic, and smoked paprika. Add the sliced tempeh and let it marinate for at least 15 minutes.

Prepare the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli, bell pepper, and carrot. Season with salt and pepper, and sauté for about 5-7 minutes until they are tender but still crisp.

Cook the Tempeh

In another pan, heat a little oil over medium-high heat. Once hot, add the marinated tempeh slices. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Assemble the Bowl

In bowls, layer cooked quinoa or rice, sautéed vegetables, and crispy tempeh. Garnish with fresh herbs before serving.

Enjoy your delicious and nutritious bowl!

Pro Tips

For an extra kick, consider adding a drizzle of your favorite hot sauce or a sprinkle of sesame seeds on top.

Common Ingredient Substitutions

If you're aiming for a gluten-free version, tamari is a great substitute for soy sauce while keeping the same rich flavor. For added richness, try substituting sesame oil for olive oil in both the marinade and when sautéing veggies. As for the vegetables, feel free to use what you have available; spinach, kale, or even cauliflower can work beautifully in this bowl.

If you're looking to add heat, consider including sliced jalapeños or a drizzle of sriracha for a spicy kick. Likewise, you can adjust the smoked paprika to sweet paprika if you prefer a milder flavor without compromising on depth.

Troubleshooting Cooking Times

If your tempeh isn’t getting crispy enough, ensure that your pan and oil are sufficiently heated before adding it in. The sizzling sound is a good indicator that you’re ready to go. If you find your tempeh is still soggy after the recommended time, consider increasing the heat slightly and extending cooking time by another minute or two, flipping to ensure both sides are uniformly browned.

For the veggies, watch out for their color change as an indicator of doneness. They should be vibrant and glossy when cooked correctly. If you notice them becoming too soft, you can quickly stop the cooking by plunging them in cold water—a technique known as shocking—which can keep their color beautiful and crispiness intact.

Questions About Recipes

→ Can I use tofu instead of tempeh?

Yes, tofu works well too, but make sure to press it to remove excess moisture before marinating.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ What can I substitute for quinoa?

You can substitute quinoa with brown rice, farro, or any grain of your choice.