This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
3 mins
total:
43 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.

  • Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

Nutrition Facts

380 calories; protein 24.4g 49% DV; carbohydrates 16.4g 5% DV; fat 26.8g 41% DV; cholesterolmg; sodium 1183.4mg 47% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2005
This was as the name suggests very easy to make and very tasty too! I didn't have all the spices on hand and made some substitutions but I think many combinations would work well and one could play with the ingredients to make an italian version mexican version etc. Most tempeh recipes are based on very strong sauces so it's nice to find one that doesn't try to disguise the main ingredient. Read More
(34)

Most helpful critical review

Rating: 3 stars
05/12/2009
This was OK. I found it to be rather dry even after adding extra oil like the other reviews said. Read More
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/25/2005
This was as the name suggests very easy to make and very tasty too! I didn't have all the spices on hand and made some substitutions but I think many combinations would work well and one could play with the ingredients to make an italian version mexican version etc. Most tempeh recipes are based on very strong sauces so it's nice to find one that doesn't try to disguise the main ingredient. Read More
(34)
Rating: 4 stars
07/15/2009
This was quite good not overpowering. I would suggest something super easy (this will be almost FAST FOOD). I found that all of these spices are in "Simply Organic Chicken Seasoning." Being vegan we wouldn't have looked at that jar but we now use it ALL the time. Read More
(20)
Rating: 5 stars
11/09/2009
This was very easy to make and even my 3 year old loved it! The only thing I would do differently is cut the salt in half. It was too salty for our taste. Read More
(8)
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Rating: 5 stars
08/30/2007
Excellent tempeh recipe. Why didn't I ever think to put nutritional yeast on my tempeh before? That was a great idea even if you change the other spices in the recipe. I also added some soy sauce for an extra kick! Read More
(7)
Rating: 5 stars
03/25/2008
So good! I actually didn't have dried chives or coriander but it was excellent anyway. My 16 month-old is gobbling it up like candy. WIll definitely add this to my permanent collection. Thanks for a great new way to cook tempeh! Read More
(5)
Rating: 3 stars
05/12/2009
This was OK. I found it to be rather dry even after adding extra oil like the other reviews said. Read More
(3)
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Rating: 4 stars
10/01/2007
The yeast is a great idea! This is a wonderful base recipe-I will try different variations of herbs with this for many different meals. Thanks! Read More
(2)
Rating: 5 stars
02/20/2009
made this with tempeh and halved brussels sprouts. Yum!! Read More
(2)
Rating: 5 stars
02/19/2012
Super tasty/savory! I substituted dried marjoram for fresh and dried sage instead of chives. Great as appetizers too. I agree with another reviewer halve the salt easy to add later if preferred. Read More
(1)