make perfect Tempeh crumbles

a white bowl is filled with cooked and crumbled tempeh

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Learn to make perfect tempeh crumbles to maximize the flavor and texture of this tasty power food that stars in many of your favorite plant-based recipes.




  • 18 oz. block tempeh
  • 5 cups vegetable broth (depending on pan depth)
  • 1 Tbsp. Tamari (or soy sauce)


  1. Slice the tempeh into strips and crumble into pieces (thumbnail size).
  2. Place the tempeh into a pan, cover with broth and 1 tablespoon tamari (or soy sauce) and simmer for 20 minutes.
  3. Drain the crumbles and press the sides of the colander to get as much liquid out as possible.
  4. Use tempeh crumbles in your favorite recipes. We’ve got a list for you and more on the way.


  • Nutritional information per serving will depend on how you use your tempeh crumbles.
  • Make sure you have enough broth in the pan so that all the liquid doesn’t cook away as you simmer the tempeh.
  • You can use the same process for simmering tempeh if you are preparing it as strips for tempeh bacon or other uses.
  • You can prepare the tempeh crumbles and store them in the fridge for up to 4 days before using.
  • If you want to ramp up the infusion for simmered tempeh, consider adding spices or ingredients such as crushed garlic, minced ginger, dried chilis, or other aromatics that will compliment your final dish. 

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