• 8 oz. Package of tempeh
  • 2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp chili powder
  • 2 TB stone ground cornmeal


Preheat oven to 425 ̊
Slice tempeh vertically in 3 strips and then cut into cubes. Place tempeh in small bowl and drizzle in olive oil to coat the tempeh. Add in the cornmeal and seasonings and mix well. Place on a baking sheet covered in foil and sprayed with oil spray. Bake in the oven on 425 ̊ for 15-20minutes or until lightly brown on edges.

Serving suggestions: over salad greens with your favorite yogurt dressing.
Makes 4 servings
Serving Size: 2oz tempeh or 1⁄4 recipe


Calories 153
Fat 6.5g
Saturated Fat 0.8g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.7g
Cholesterol 0mg
Sodium 154mg
Potassium 190mg
Carbohydrate 11.8g
Fiber 6.8g
Sugar 0g
Protein 11.3g

Modified from