Almond Tempeh Cutlets

Tempeh is a soy product that originated in Indonesia. It is made through a fermentation process that binds soybeans into a cake form. When we fist discovered tempeh we weren’t quite sure how to cook with it. But after a few trial and error dishes we’ve grown to love this versatile product. Tempeh will take on any flavor you cook it with. This recipe is packed with flavor, will make your mouth water and have you going back for seconds.



1 8oz. package of Tempeh

1/3 cup almond meal

1 Tbsp. nutritional yeast

1 tsp. mustard powder

1/2 tsp. salt

1/2 tsp. pepper

3 garlic cloves, minced

1 cup yellow onion, diced

1 1/2 cups vegetable broth

Juice of 1/2 a lemon

5-6 Tbsp. olive or grapeseed oil

parsley, garnish


Method of Prep:

Combine on a plate or in a bowl, the almond meal, nutritional yeast, salt, pepper and mustard powder. Mix until incorporated.

Cut the block of tempeh into 8 triangles. Cut in half across the middle of the tempeh, then in half long-ways, and finally on an angle.


Steam the tempeh triangles on a steamer tray in a pot with boiling water, with the lid on. Steam for 5 minutes.

Remove the tempeh triangles and dredge each piece in the almond meal mixture. Coating all sides evenly. The steaming process makes the tempeh moistened and receptive to the coating.


In a large pan (with a lid), heat up 1 Tbsp. of oil on Med/Hi. Add the minced garlic and diced onion to the oil. Heat for 5-6 mins. stirring often. Cook until they start to get brown and translucent. Remove from the pan and set aside for later.


In the same large pan with the lid, heat 4-5 Tbsp. oil on Med/Hi. Once the oil is heated, lay the triangles of coated tempeh in the pan. Pan sear each side for about 3-4 minutes. You want a nice brown color on the tempeh.


After pan searing each side. Add in the vegetable broth, garlic and onions you had set aside before. Reduce the heat and simmer on Med with the lid on for 10 minutes.

Remove the lid, and flip each piece of tempeh over. Add the lemon juice to the sauce. Replace the lid and continue to simmer for 10 more minutes.

Remove from heat, serve. Pictured here with our Roasted Red Bliss Potatoes.

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Serve hot, enjoy!

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Categories: Main Dishes


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3 Comments on “Almond Tempeh Cutlets”

  1. countryspirit3
    June 29, 2014 at 1:53 pm #

    I’ve been making tempeh dishes on my own for over 20 years and have similarly been trying all the tempeh dishes I can find at various restaurants for the same amount of time. This is by far the best and tastiest tempeh recipe I’ve ever had in all those years! The steaming of the tempeh softens it and allows it to absorb more flavor than it normally does. A MUST make for all those who love tempeh and those who have been wanting to try it. This dish is destined to become a regular in my household!

    • June 29, 2014 at 6:29 pm #

      Thank you so much!! It’s comments like yours that keeps us inspired to create more recipes. 🙂


  1. Roasted Red Bliss Potatoes | Being Vegan Eats - March 13, 2014

    […] Serves 2-3. Pictured here with our Almond Tempeh Cutlets. […]

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