Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl.
Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. Season with any additional seasonings, if desired. Spread the tempeh out across the baking sheet, then bake on the top rack of the oven for 25-27 minutes, until golden and crispy.
Air Fryer Option: add the tempeh to the basket of your air fryer and bake at 380F for 12-15 minutes, shaking the basket every 5 minutes
Remove from the oven and serve warm; leftovers will keep in the fridge for up to 5 days.
Tempeh: I recommend using a soy-based tempeh for this recipe. You can use another bean-based variety, but these are often softer than traditional tempeh and end up being a little spongy.
Tamari can be replaced with liquid aminos or soy sauce. If you do not have low-sodium tamari, use ½ tablespoon of regular tamari and ½ tablespoon of filtered water.