Smoky Air Fryer Tempeh on a Crispy Breakfast Polenta Bowl – Plant Based RD

There’s something incredibly comforting about starting your day with a hearty, savory breakfast that feels both nourishing and indulgent. This Smoky Air Fryer Tempeh on a Crispy Breakfast Polenta Bowl is exactly that a plant-based masterpiece that combines creamy, savory polenta with crispy, smoky tempeh for a meal that will keep you satisfied for hours.

Whether you’re a dedicated vegan, exploring plant-based eating, or simply looking for a delicious and nutritious way to elevate your breakfast game, this recipe is for you. The creamy miso polenta provides a velvety base that perfectly complements the crispy, smoky tempeh a fermented soybean product packed with plant protein . The air fryer transforms the tempeh into golden, crispy bites without the need for excessive oil, making this dish as wholesome as it is delicious.

This recipe comes from the kitchen of Catherine Perez, a registered dietitian and creator of the popular Plant Based RD blog . Her expertise ensures this meal is not only bursting with flavor but also nutritionally balanced to fuel your day.

Recipe Card

Smoky Air Fryer Tempeh on a Crispy Breakfast Polenta Bowl – Plant Based RD

Savor a delicious Vegan Breakfast Polenta Bowl with creamy miso polenta topped with smoky air fryer tempeh. This crispy, savory dish is easy to make!

Prep15 minutes

CookIngredients for the Perfect Vegan Breakfast BowlFor the Miso Polenta:

Total15 min

Servings3 servings

Categoryvegan breakfast

Nutritionally balanced to fuel your day.

Recipe Overview and Cook Time

Before we dive into the ingredients, let’s look at the key details for this recipe:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 3 servings
• Dietary Info: Vegan, Gluten-Free (with substitutions), Dairy-Free
• Skill Level: Beginner-Friendly
• Nutrition (per serving): Approximately 318 calories, 21g protein, 29g carbs, 15g fat, 4g fiber 

Ingredients for the Perfect Vegan Breakfast Bowl

This recipe uses simple, wholesome ingredients that combine to create an unforgettable flavor experience.

For the Miso Polenta:

• 1 cup water, plus more as needed
• 1 cup unsweetened almond milk (or any plant-based milk)
• ½ cup stone-ground polenta (not the pre-cooked tube variety)
• 2 tablespoons nutritional yeast
• 1 tablespoon white miso paste
• ¼ teaspoon kosher salt (adjust to taste)
• 1 tablespoon extra virgin olive oil

For the Smoky Air Fryer Tempeh:

• 1 block (8 oz) tempeh, cut into ¼-inch thick bite-sized pieces
• 2 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon fennel seeds
• ½ teaspoon ground coriander
• ¼ teaspoon white pepper

For Serving (Optional):

• Sautéed spinach or other greens
• Sesame seeds, for garnish
• Hot sauce (for those who like extra heat)

Step-by-Step Instructions

Follow these detailed, beginner-friendly steps to create a breakfast bowl that rivals any café.

Step 1: Prepare the Tempeh

Start by cutting the block of tempeh into thin, bite-sized pieces, about ¼-inch thick . Thinner pieces allow the marinade to penetrate more deeply and result in crispier air-fried tempeh.

Place the cut tempeh in a bowl and pour over enough boiling water to partially cover it. Cover the bowl and let it sit for 5 minutes to steam. This step removes any bitterness and helps the tempeh absorb the marinade more effectively .

Step 2: Marinate the Tempeh

Carefully drain the water from the tempeh. In the same bowl, add the soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, fennel seeds, ground coriander, and white pepper. Mix well to coat the tempeh pieces evenly. Allow it to marinate for 10 minutes while you prepare the polenta .

Step 3: Prepare the Miso Polenta

While the tempeh is marinating, prepare the polenta. In a small bowl, mix the white miso paste with 2 tablespoons of water until smooth and set aside.

In a medium saucepan, combine 1 cup of water and 1 cup of almond milk. Bring the mixture to a high simmer over medium heat .

Step 4: Cook the Polenta

Stir in the nutritional yeast. Slowly pour in the polenta while whisking continuously to avoid clumps. Reduce the heat and let it simmer, stirring frequently, for about 10 minutes as the polenta thickens .

Add the salt and the prepared miso mixture to the polenta. Continue to stir for another 5 minutes . Remove from heat, stir in the olive oil, cover, and let it stand for 3-5 minutes. The polenta will continue to thicken as it rests, so be ready to serve soon .

Step 5: Air Fry the Tempeh

Place the marinated tempeh pieces in the air fryer basket in a single layer . Set the temperature to 375°F (190°C) and cook for 10 minutes . Shake the basket halfway through to ensure even crispiness. The tempeh is ready when it’s golden brown and crispy on the edges. Leave it in the air fryer to stay warm while you finish the polenta .

Step 6: Assemble Your Bowl

To serve, spoon a generous portion of the creamy miso polenta into a bowl. Top with the crispy smoky tempeh. If desired, add a side of sautéed spinach or other greens for extra nutrition. Garnish with sesame seeds and a squeeze of fresh lime juice.

7 Essential Tips for the Perfect Breakfast Polenta Bowl

Mastering this dish is easy with these expert tips:

1. Use Stone-Ground Polenta: Do not use pre-cooked polenta in a tube. The dry, stone-ground variety provides the best texture and flavor for this recipe .
2. Whisk Continuously: When adding the polenta to the simmering liquid, whisk constantly to prevent clumps from forming. This is the secret to a creamy, smooth polenta .
3. Thin Tempeh Pieces: Cut the tempeh into thin, ¼-inch pieces. This helps the marinade quickly penetrate and results in a crispier texture when air-fried .
4. Don’t Skip the Steaming: Steaming the tempeh before marinating removes any bitterness and opens up the pores, allowing the marinade to be fully absorbed .
5. Add Miso Near the End: Add the miso mixture to the polenta near the end of cooking to avoid altering the delicate flavor of the miso .
6. Thickening Polenta: The polenta will continue to thicken as it sits. If it becomes too thick, simply stir in a splash of water or milk to loosen it up .
7. Prep and Time: Bring your liquids to a simmer while the tempeh is marinating, and keep the cooked tempeh warm in the air fryer while finishing the polenta to save time .

Delicious Variations to Explore

Once you’ve mastered the classic recipe, try these exciting variations:

• Sautéed Greens: Add a handful of spinach or kale to your bowl. Simply stir-fry the greens with a little garlic until wilted .
• Spicy Kick: Add a drizzle of hot sauce or a pinch of red pepper flakes to the tempeh marinade for extra heat.
• Citrus Twist: Squeeze fresh lime juice over the finished bowl for a bright, zesty flavor.
• Pre-Marinated Tempeh: Save time by using pre-seasoned or marinated tempeh bacon, which can be air-fried without additional preparation .
• Chickpea Swap: For a different protein source, top your polenta bowl with crispy baked chickpeas instead of tempeh .
• Different Spices: Customize your tempeh seasoning with your favorite spice blend. The recipe’s fennel seeds and coriander can be adjusted to your preference .

Why You Will Love This Breakfast Bowl

This recipe is a true game-changer for so many reasons:

• High in Protein: Tempeh is packed with plant-based protein, making this breakfast both satisfying and nourishing .
• Creamy and Crispy: The contrast between the creamy miso polenta and the crispy air-fried tempeh creates a delightful textural experience.
• Umami-Rich: The combination of miso, nutritional yeast, and smoked paprika provides a deep, savory, umami flavor that will satisfy even the most intense cravings .
• Quick and Easy: With just 35 minutes total time, this recipe is perfect for a weekend brunch or a special weekday breakfast.
• Gluten-Free Option: By using coconut aminos or gluten-free tamari, this dish is easily adaptable for those with gluten sensitivities .

Conclusion: Your New Favorite Breakfast

This Smoky Air Fryer Tempeh on a Crispy Breakfast Polenta Bowl is proof that plant-based breakfasts can be exciting, satisfying, and bursting with flavor. The creamy miso polenta, topped with crispy, smoky tempeh, creates a meal that is both comforting and nutritious, perfect for starting your day on the right foot.

Whether you enjoy it on a lazy weekend morning or meal prep it for busy weekdays, this bowl is guaranteed to become a breakfast staple in your kitchen. The combination of creamy, crispy, savory, and smoky elements is simply irresistible.

So, the next time you want to elevate your breakfast game, skip the cereal and try this hearty, nourishing polenta bowl. Your taste buds and your body will thank you!

Have you made this Smoky Air Fryer Tempeh Breakfast Bowl? I would love to hear how it turned out! Share your photos, your favorite variations, and any tips in the comments below. Happy cooking and happy eating!