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Air Fryer Cornmeal-Crusted Tempeh with Spicy Mango Salsa
Discover the perfect air fryer recipe with cornmeal-crusted tempeh and vibrant mango salsa. Ideal for clean eating and packed with flavor!
Unleash the power of your air fryer with this unique and flavorful cornmeal-crusted tempeh paired with a spicy mango salsa. Tempeh, a fermented soy product, is a nutritional powerhouse rich in protein, probiotics, and essential nutrients. It's a fantastic alternative to meat, offering a hearty texture that pairs beautifully with a crunchy cornmeal crust.
The air fryer method ensures that the tempeh remains crispy without excessive oil, making it a lower-calorie and heart-healthier option. The accompanying mango salsa adds a burst of color and refreshing heat, packed with vitamin C, fiber, and antioxidants. This dish is not only a feast for the taste buds but also a boost for your wellness journey, combining plant-based protein with the vibrant flavors of fresh produce.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Discover the perfect air fryer recipe with cornmeal-crusted tempeh and vibrant mango salsa. Ideal for clean eating and packed with flavor!
Ingredients
- • tempeh: 8 ounces, sliced into 1/2-inch thick pieces
- • cornmeal: 1/2 cup
- • smoked paprika: 1 teaspoon
- • garlic powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • almond milk: 1/2 cup
- • lime juice: 1 tablespoon
- • mango: 1, peeled and diced
- • red onion: 1/4 cup, finely chopped
- • jalapeño: 1, seeded and minced
- • cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • olive oil: 1 tablespoon
Instructions
- 1 Preheat your air fryer to 375°F (190°C) to ensure even cooking and crispiness.
- 2 In a shallow dish, mix the cornmeal, smoked paprika, garlic powder, salt, and black pepper. Pour the almond milk into a separate bowl and stir in the lime juice.
- 3 Dip each slice of tempeh into the almond milk mixture, then press both sides into the cornmeal mixture until thoroughly coated. Place the coated tempeh pieces in the air fryer basket, ensuring they are not touching.
- 4 Air fry for 10-12 minutes, flipping halfway through, until the tempeh is golden brown and crispy.
- 5 While the tempeh cooks, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, and olive oil in a bowl. Toss the ingredients together gently and season with a pinch of salt to taste.
- 6 Serve the cornmeal-crusted tempeh hot, topped with a generous spoonful of the spicy mango salsa.
Serving Suggestions
- • This dish is delightful on its own or served over a bed of mixed greens for a fresh and satisfying meal. Pair it with a side of quinoa or brown rice for added fiber and complex carbohydrates. A chilled glass of sparkling water with a lime wedge complements the dish's vibrant flavors without overpowering them. For an extra touch, garnish with additional cilantro leaves and a lime wedge on the side. The flavors are enhanced with a touch of acidity, making every bite a balanced experience.
Storage Tips
Store any leftover tempeh and salsa separately in airtight containers. The tempeh can be refrigerated for up to three days and reheated in the air fryer for a few minutes to regain its crispiness. The mango salsa is best consumed within two days to maintain its freshness and vibrant flavors.
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