Tarragon Tempeh

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Servings: 1 Difficulty: Intermediate
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Crispy, herb-crusted tempeh bites with a savory nutty coating.
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This Tarragon Tempeh recipe transforms humble soy cakes into a sophisticated, savory delight. The tempeh is first sautéed to develop a golden crust, then coated in a unique mixture of ground Brazil nuts, fresh chives, and aromatic tarragon. The result is a tender interior with a crunchy, herbaceous exterior that offers a wonderful textural contrast. It makes for a satisfying vegan main course or a hearty addition to salads and grain bowls. Quick to prepare and packed with plant-based protein, this dish is perfect for weeknight dinners when you want something flavorful and nutritious without spending hours in the kitchen.

Tarragon Tempeh recipe image
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Tarragon Tempeh

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 107.2

Description

This Tarragon Tempeh recipe transforms humble soy cakes into a sophisticated, savory delight. The tempeh is first saut&# 195;©ed to develop a golden crust, then coated in a unique mixture of ground Brazil nuts, fresh chives, and aromatic tarragon. The result is a tender interior with a crunchy, herbaceous exterior that offers a wonderful textural contrast. It makes for a satisfying vegan main course or a hearty addition to salads and grain bowls. Quick to prepare and packed with plant-based protein, this dish is perfect for weeknight dinners when you want something flavorful and nutritious without spending hours in the kitchen.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177ðC).
  2. Lightly grease a baking sheet with corn oil.
  3. Heat a small amount of corn oil in a skillet over medium heat.
  4. Sauté the tempeh pieces in the corn oil for about 3 minutes until lightly browned.
  5. Place 1.5 oz of chopped Brazil nuts into a blender and blend until finely ground into a meal.
  6. In a small bowl, mix the ground nut meal with minced chives, tarragon, salt, and 1 oz of water to form a paste.
  7. Dip the sautéed tempeh pieces into the nut mixture, coating them evenly.
  8. Place the coated tempeh on the prepared baking sheet.
  9. Bake in the preheated oven for 15 minutes until the coating is set and golden.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 107.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 20.2g7%
Dietary Fiber 6.8g28%
Sugars 0.8g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the Brazil nuts are finely ground for a smooth coating texture.

You can substitute Brazil nuts with walnuts or almonds if desired, though the flavor profile will change slightly.

For extra crispiness, you can broil the tempeh for the last 2 minutes of cooking, watching closely to prevent burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: tarragon, tempeh, brazil nuts, chives, vegan, vegetarian, herb crust, plant-based, protein, crispy, sauteed, baked, gluten-free, healthy, weeknight dinner, nutty, savory, easy, quick
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