• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    23 Mins

  • servings



Coconut Crusted Tempeh

  • 1 8 oz package tempeh
  • ¼ cup panko breadcrumbs
  • 2 tbsp unsweetened shredded coconut
  • Pinch of salt
  • ¼ cup coconut milk light or full fat
  • Spray oil preferably coconut oil


  • 8 oz broccolini
  • 1 bell pepper thinly sliced
  •  tbsp olive oil
  • Pinch of salt & pepper
  • 1-2 garlic cloves roughly chopped

Coconut Rice

To Serve

  • 2 tbsp sweet chili sauce divided

product used in the recipe

  • 1

    Preheat oven to 450°F.

  • 2

    Cut the block of tempeh in half crosswise, then cut each half into 4 squares, and cut the smaller squares on a diagonal to make triangles. In a blender or food processor, combine the breadcrumbs, shredded coconut, and salt. Pulse twice to break everything down a bit, but not until finely smooth.

  • 3

    Dip the tempeh in the coconut milk and then coat in breadcrumbs. Place on a lined baking sheet and repeat until all pieces are coated. Spray the tempeh with spray oil. Bake in oven for 20 mins, or until tempeh is crispy and golden. Flip pieces halfway through cooking.

  • 4

    Meanwhile, add the broccolini and bell pepper to a separate lined baking sheet. Drizzle oil over vegetables along with salt and pepper. Toss to coat. Add chopped garlic to the broccolini. Bake in oven for 12 mins or until vegetables are tender.

  • 5

    Prepare the coconut rice by adding all the ingredients to a small sauté pan. Cover with a lid and let it cook over medium low heat for ~3 mins or until rice is warm, fluffy, and the coconut milk has been absorbed. If any pieces are stuck together, break them up with a spatula.

  • 6

    Once the tempeh and vegetables are done, divide them between 2 plates along with the coconut rice. Drizzle sweet chili sauce over each dish and enjoy!

product used in the recipe