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8 Reviews
IlovePhilly
January 3, 2022
Made these with hempeh (I can’t do soy) and they were fantastic. The only issue was that everyone walking into the kitchen nibbled them until dinner was served, so there weren’t any leftovers. Next time I’ll make a quadruple batch!
MC
May 18, 2019
This was delicious paired in a bowl with brown rice, cilantro, avocado, and lemon. Definitely adding to favorites.
Dana
March 24, 2018
Love this! I made these crumbles last week and changed up the spices a bit to use in a taco salad, adding some chili powder, cumin and cayenne pepper. My new favorite way to enjoy tempeh.
Chiara Z.
December 3, 2016
The boiling is to remove some of the bitter flavours from the tempeh which some people don't like.
Susan H.
September 27, 2016
I wonder about the boiling, too. Maybe that's a step I've never known about in cooking tempeh which might improve the texture in some way.
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