top of page

Tempeh Chilli Crumble

Chilli Tempeh Crumble on Corn Nachos

This is a lovely, nutritious high-protein addition for salad, fajitas and nachos.

[Prep time: 5 minutes. Cook time: 15mins. Total time = 20 minutes] Serves three to six people.


200g (1 1/4 cups) tempeh, plain 1 cube of Low-FODMAP Stock (I love this stuff) 2 tbsp soy sauce 1 tbsp maple syrup 2 tsp cumin, ground 2 tsp coriander, ground 2 tsp smoked paprika powder 1 tsp nutritional yeast flakes 1-2 tbsp olive oil

*If I had managed to source some Liquid Smoke Flavour I would have added 1 tsp.


  1. Roughly slice the tempeh and transfer to a frying pan. Cover in hot water and sprinkle on the stock cube.

  2. As you cook the tempeh, break it up further with your spatula. Heat until all the water is gone. This helps remove the sour, bitter taste tempeh can sometimes have.

  3. Now pour the tempeh into a bowl and cover in the spices, soy sauce, maple syrup, olive oil, yeast flakes and liquid smoke if you have some.

  4. Thoroughly stir and further break up the tempeh (we want crispy crumbs eventually!)

  5. Transfer back to the frying pan and sauté until a little crispy and browned.

You can see this recipe being made in the video below x

bottom of page