Vegan Air Frying Tempeh with Bell Peppers and Chili Powder
🌱 100% Plant-Based
Cook Time: 10-13 min
Total Time: ~23 min
Temperature: 390°F
Protein: 31g per cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 4 oz (113g), half a package tempeh
- 2 cups bell peppers, prepped
- 1 tablespoon chili powder
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Steam 10 min first to reduce bitterness, then slice or crumble.
- Season: Toss tempeh with 1 tablespoon chili powder, salt, and pepper.
- Prep vegetables: Wash and cut bell peppers into even pieces for uniform cooking.
- Heat: Set to 390°F. Add 1 tablespoon oil.
- Cook protein: Add tempeh and cook for 10-13 minutes. Marinated strips, shake halfway, crispy edges
- Add vegetables: Add bell peppers and cook until tender-crisp, about 5-8 minutes.
- Season: Add early for depth. Taste and adjust salt and chili powder.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 31g per cup from tempeh
- Fiber: High — from both tempeh and bell peppers
- Diet: 100% plant-based, vegan, dairy-free
- Category: Soy-Based
Tips for Best Results
- Marinated strips, shake halfway, crispy edges
- Chili Powder tip: Add early for depth.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 390°F.