Smoky Marinated Tempeh with Collard Greens and Cornbread Crumble

Name: Smoky Marinated Tempeh with Collard Greens and Cornbread Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 250 g tempeh, sliced into 1/2-inch thick strips; 3 tbsp apple cider vinegar; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 2 tbsp olive oil, divided; 1 bunch collard greens (about 250 g), stems removed, leaves chopped; 3 cloves garlic, minced; 1 small yellow onion, finely diced (about 80 g); 150 g vegan cornbread (store-bought or homemade), broken into 1 cm pieces; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp vegan butter or margarine; 1 tbsp chopped fresh parsley

Firm tempeh soaked in a tangy smoked paprika marinade, seared until crisp, paired with garlicky sautéed collard greens and a crunchy cornbread crumble for a cozy Southern-inspired vegan plate.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
In a shallow dish, whisk together apple cider vinegar, soy sauce, maple syrup, smoked paprika, garlic powder, and cayenne pepper to form the marinade.
02
Add tempeh slices to the marinade, turning to coat evenly. Let sit at room temperature for 15 minutes, flipping halfway through.
03
While tempeh marinates, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
04
Add minced garlic and cook for 1 minute until fragrant. Add chopped collard greens, a pinch of salt, and 2-3 tablespoons water. Cover and cook, stirring occasionally, until greens are tender, about 10 minutes. Remove cover and let any remaining water evaporate. Season with pepper and set aside, keeping warm.
05
In a separate skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Remove tempeh from marinade, letting excess drip off, and sear until golden and crisp on both sides, about 3-4 minutes per side.
06
In the skillet used for tempeh, reduce heat to medium-low and melt vegan butter. Add cornbread pieces and toast, stirring frequently, until crisp and golden brown, about 5 minutes. Remove from heat and stir in chopped parsley.
07
To serve, divide the sautéed collard greens between plates. Top with seared tempeh slices and finish with a generous sprinkle of cornbread crumble.

From the editor

Cooking tips

If you don’t have tempeh, firm tofu can be used but press it well to remove excess moisture before marinating to achieve a similar seared texture.
For a smokier flavor, add a drop of liquid smoke to the marinade but use sparingly to avoid bitterness.
Cornbread crumble can be made ahead and stored in an airtight container for up to 3 days; toast before serving to refresh the texture.
When cooking collard greens, adding a splash of water and covering the pan helps soften the tough leaves without burning.

Published May 28, 2026