When it comes to tempeh recipes, this harissa tempeh is smoky, spicy, and ready in just 20 minutes—perfect for weeknight dinners, meal prep, or adding plant-based protein to bowls and salads.

Tempeh is something I had been trying to like for a long time.

It is said to have a higher plant-based protein content than tofu. And, it is supposedly less processed than tofu. So I figured I would try my best to like it. I used to follow a vegetarian diet and struggled with getting enough protein. So, as I did with tofu, I would try to cook tempeh in a myriad ways. I would marinade it in a plethora of spices and stir fry it. I tried to cook it in a spicy coconut sauce. But, alas, most of those recipes did not turn out so well. 

And then I made this harissa tempeh. This harissa tempeh recipe makes tempeh so delicious to me! It takes tempeh from some bland entity and elevates it into a delicious dish that works as a side or in a salad, sandwich, or bowl.

If you’ve ever found tempeh bland or sour, this recipe will hopefully change your mind. With bold spices, aromatics, and a quick pan-sauté method, it transforms into a crave-worthy vegan dish.

Why You’ll Love This Tempeh Recipe

• High-protein & plant-based – tempeh is richer in protein than many other meat alternatives
• Quick & easy – ready in under 30 minutes
• Big flavor – smoky harissa + warm spices
• Versatile – works in bowls, wraps, salads, sandwiches, or as a side

What Does Tempeh Taste Like?

Made with fermented soybeans, tempeh has a nutty flavor and a firm texture. On its own, it can taste a bit bland, earthy, and sour. But when cooked with the right quantity and type of spices and sauces, it absorbs flavor beautifully and becomes rich and savory.

👉 Pro tip: Cooking tempeh with bold spices (like harissa, garlic, and ginger) is key to making it delicious.

Ingredients for Harissa Tempeh

You need only 8 simple pantry staple ingredients to make this, and they are:

1. Coriander
   I used ground coriander I picked up from my local grocery for this recipe.
   
2. Harissa
   When it comes to harissa, I love the New York Shuk brand. To me, it is such a perfect blend of smoky and spicy. By the way, I am not being paid to say that. You could also pick up harissa at any grocery store that has it. I have seen it at my local Sprouts store as well as Kroger and Publix.
   
3. Smoked paprika
   While harissa has smoked paprika in it, I like adding a tad bit more of this smoky spice into this dish to this dish.
   
4. Turmeric
   I used ground turmeric. But, I have seen fresh turmeric in a lot of stores. If you choose to use fresh turmeric, a general rule of thumb is that you use 3 times as much fresh turmeric as powdered turmeric. As this recipe calls for 1/2 a teaspoon of turmeric, you would use 11/2 teaspoons of ground turmeric. One of the advantages of using fresh turmeric is that the curcumin (an antioxidant) in it is more easily absorbed by the body than the curcumin in ground turmeric.
   
5. Onion
   For this recipe, fresh onion works better than powdered onion. In fact, you could use the chopped onion that is sold in the produce section of grocery stores to save time (and tears) if you don’t want to cut one up.
   
6. Garlic
   Just like the onion, fresh garlic is the best option. Or, you could use the peeled and chopped garlic sold in the produce section of grocery stores.
   
7. Ginger
   Again, fresh ginger is the best for this recipe. Like the garlic and onion, you could use the peeled and chopped ginger sold in the produce section of grocery stores.
   
8. And, last but not least, is Tempeh
   I used unflavored tempeh in this recipe, so it could be used as a canvas for all the other flavors I was adding.

I also used salt and pepper to season this dish and some parsley to garnish it.

How to Cook Tempeh (Step-by-Step)

1. Prep Ingredients

Chop the onion, garlic, and ginger. Cut tempeh into bite-sized cubes.

2. Sauté Aromatics

Heat olive oil in a pan over medium heat. Add onion, garlic, and ginger and cook until fragrant and lightly golden (about 8–10 minutes). Stir this mixture often so the ingredients do not burn.

3. Add Tempeh + Spices

Stir in tempeh along with coriander, smoked paprika, turmeric, and harissa, and mix so that the spices coat the tempeh.

4. Cook Until Crispy

Sauté for 5–7 minutes, stirring occasionally, until tempeh is slightly crisp and coated in spices.

5. Season & Serve

Add salt and pepper to taste. Garnish with parsley or chili flakes if desired.

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Tips for the Best Tempeh

• Reduce bitterness: Lightly steam tempeh before cooking
• Cut small cubes: More surface area = more flavor
• Don’t skip spices: Tempeh needs bold seasoning
• Cook until golden: Crisp edges improve texture

Serving Ideas

This spicy tempeh is incredibly versatile:

This harissa tempeh recipe can be served in a burrito made with beet tortillas. It can also be served in a wrap or in tacos.

This dish works well as a side dish along with some yellow rice, an asparagus curry, some pineapple chutney, and some carrot and spinach croquettes.

Or, make a salad with butter lettuce, spinach, tomatoes, olives, avocado, and some of this harissa tempeh and serve it with some of this easy vinaigrette.

You could also serve this dish with some oven-roasted sweet potatoes, peas, sautéed mushrooms, quinoa, broccoli, and shredded carrots in a grain bowl like this one.

The possibilities are endless!

If you’re searching for the best tempeh recipes, this harissa tempeh is a must-try. It’s quick, bold, and packed with plant-based protein—perfect for anyone looking to make tempeh taste amazing.

Thank you for sharing!