Baked Crispy Tempeh Fries

Tempeh fries with parsley flakes and sriracha

This is definitely one of the laziest ways to make tempeh, but I honestly love it so much! I don’t really taste the bitterness of tempeh that most people describe, but you could definitely boil or steam the tempeh beforehand if that bothers you. This recipe is minimal effort, low in added fat, but still satisfyingly crispy! I like to enjoy this with some roasted or fresh vegetables or cut into small pieces and enjoyed as a side or salad-topper.

Crispy Baked Tempeh Fries
Prep Time: 5 mins
Cook Time: 20 mins
Yield: 2 servings

Ingredients

• 1 7.5-oz block tempeh (I use Lightlife)
• sea salt
• olive oil or cooking spray
  
  

Directions

1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
2. Slice tempeh into thin slices (I usually end up wtih 20-24 for the entire block).
3. Either drizzle oil onto the sheet or spray with cooking spray and place the tempeh slices onto the sheet.
4. Spray or drizzle the top with oil and make sure the entire surface is thinly coated on both sides. Sprinkle both sides with sea salt.
5. Place in oven and bake for 20-25 minutes or until golden brown, flipping halfway through.

thick-cut tempeh with roasted & fresh vegetables

Per serving: 193 calories: 12.5 g carbs; 7.6 g fat; 20 g protein