top of page
Cajun Tempeh fries

Decadent tempeh that's tender on the inside and crunchy on the outside


  • 2 packages (8 oz each) Noble Bean tempeh

  • 4 tbsp vegan mayonnaise

  • 2 tbsp curry powder

  • 1/2 cup cornmeal

  • 1 tsp salt

  • 4 tbsp cooking oil

  • 1 tsp spoon fresh lemon juice

15 minutes

2 servings


  1. To make dipping sauce, whisk together mayonnaise and curry powder and  1 tsp of fresh lemon juice. Set aside.

  2. Slice tempeh lengthwise into 1/4-inch fries. In a skillet, bring 1 inch of water to a boil.

  3. Working in batches, simmer tempeh, covered, for 10 minutes; drain. Combine cornmeal and salt.

  4. While tempeh is still moist, roll it in cornmeal mixture.

  5. In a skillet, heat oil over medium-high heat. Working in batches, sauté tempeh until golden brown. Drain on paper towels.

  6. Serve warm, with dipping sauce.

bottom of page