These coconut-curry tempeh skewers deliver everything you want in a weekday lunch: shatteringly crispy coconut crust, warm curry spice, and tender tempeh with a satisfying chew. The air fryer transforms the shredded coconut coating into a deeply golden, toasted shell in just twelve minutes — no deep frying, no mess, and no compromising on that addictive crunch. Paired with a cool, tangy sesame-lime slaw, each bite is a contrast of warm and cool, crispy and fresh, rich and bright.

The macro profile here is built for keto success. With 42 grams of fat from coconut cream, coconut oil, shredded coconut, sesame oil, and almond butter, fat accounts for over 72% of calories. Tempeh brings 22 grams of complete plant protein per serving, and the entire bowl clocks in at just 8 grams of net carbs. That is serious fuel without the blood sugar roller coaster.

This recipe comes together in under thirty minutes, making it entirely realistic for a Tuesday lunch. The skewers reheat beautifully in the air fryer, and the slaw stays crunchy for hours, so you can pack this for work with confidence. Double the batch on a Sunday and you have four satisfying lunches ready to grab and go.

Ingredients (serves 2)

For the coconut-curry tempeh skewers:

  • 7 oz (200g) tempeh, cut into 1-inch cubes
  • 3 tablespoons (45ml) full-fat coconut cream
  • 1 tablespoon (15g) Thai red curry paste
  • 1/2 cup (35g) unsweetened shredded coconut
  • 1 tablespoon (14g) coconut oil, melted
  • 1/4 teaspoon fine sea salt

For the sesame-lime slaw:

  • 1 1/2 cups (105g) shredded green cabbage
  • 1/2 medium cucumber (about 75g), julienned
  • 1 tablespoon (15ml) toasted sesame oil
  • 1 tablespoon (15ml) fresh lime juice
  • 2 teaspoons (10ml) coconut aminos
  • 1 teaspoon black or white sesame seeds
  • 2 tablespoons fresh cilantro, roughly chopped

For the spicy almond drizzle:

  • 1 tablespoon (16g) unsweetened almond butter
  • 1 tablespoon (15ml) coconut cream
  • 1 teaspoon (5ml) sriracha (or to taste)
  • 1 teaspoon (5ml) fresh lime juice
  • 1–2 teaspoons warm water, to thin

Instructions

  1. Marinate the tempeh. In a medium bowl, whisk together the coconut cream and Thai red curry paste until smooth. Add the tempeh cubes and toss gently to coat every surface. Let sit for at least 5 minutes while you prepare the slaw — or up to 24 hours in the fridge for deeper flavor.

  2. Coat in coconut. Spread the shredded coconut on a plate. Lift each tempeh cube from the marinade, letting any excess drip off, and press into the shredded coconut on all sides. Press gently so the coconut adheres. Place coated cubes on a clean plate.

  3. Preheat the air fryer. Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes. Lightly brush the air fryer basket with the melted coconut oil — this prevents sticking and helps the coconut toast evenly.

  4. Air fry the skewers. Arrange the coconut-coated tempeh cubes in a single layer in the air fryer basket, leaving a little space between each piece for airflow. Air fry at 375°F (190°C) for 12 minutes, flipping the cubes halfway through at the 6-minute mark. The coating should be deeply golden brown and crispy. If your tempeh cubes are particularly large, add 2 more minutes.

  5. Make the sesame-lime slaw. While the tempeh cooks, toss the shredded cabbage and julienned cucumber in a bowl. In a small dish, whisk together the sesame oil, lime juice, and coconut aminos. Pour the dressing over the vegetables and toss well. Sprinkle with sesame seeds and cilantro.

  6. Prepare the spicy almond drizzle. In a small bowl, stir together the almond butter, coconut cream, sriracha, and lime juice until smooth. Add warm water a teaspoon at a time until you reach a drizzlable consistency — it should flow slowly off a spoon.

  7. Assemble and serve. Divide the sesame-lime slaw between two bowls. Pile the hot, crispy coconut-curry tempeh on top. Drizzle generously with the spicy almond sauce. Serve immediately with extra lime wedges on the side.

Nutrition per Serving

Nutrient Amount
Calories ~518 kcal
Fat ~42g
Protein ~22g
Total Carbs ~16g
Fiber ~8g
Net Carbs ~8g

Nutrition is approximate and based on the stated ingredients. Actual values may vary based on specific brands and product formulations.

Tips & Variations

Thread them on skewers for presentation. If you want the full skewer experience, thread the marinated tempeh cubes onto small bamboo or metal skewers before coating in coconut. Soak bamboo skewers in water for 10 minutes first to prevent scorching in the air fryer. They make this dish feel restaurant-worthy.

Watch your curry paste for hidden carbs and non-vegan ingredients. Some Thai curry pastes contain sugar or shrimp paste. Read labels carefully — brands like Mae Ploy or Thai Kitchen have options around 1 gram of net carbs per tablespoon. For a fully vegan option, look for pastes that specifically state "vegan" on the label, or make your own from dried chiles, lemongrass, galangal, and spices.

Swap almond butter for sunflower seed butter if you have nut allergies. The spicy drizzle works beautifully with sunflower seed butter — same creamy texture, nearly identical macros. Tahini also works well and leans into the sesame theme of the slaw. Avoid peanut butter substitutions if you are strict keto, as peanuts have slightly higher net carbs.

Make it a meal-prep powerhouse. Store air-fried tempeh and slaw in separate containers for up to 4 days in the fridge. Reheat the tempeh in the air fryer at 350°F (175°C) for 3–4 minutes to restore the crunch — microwaving will make the coconut coating soft and chewy. The slaw actually improves as it marinates, becoming more flavorful by day two.

Add more fat if your macros need it. For a higher-fat version, toss a quarter of a sliced avocado into the bowl or add an extra tablespoon of coconut cream to the slaw dressing. You can also drizzle extra coconut oil over the finished bowl — it adds richness without any additional carbs.

Frequently Asked Questions

Can I use tofu instead of tempeh for this recipe?
You can, but the macros and texture will change. Use extra-firm tofu, pressed for at least 20 minutes to remove moisture. Tofu has fewer carbs than tempeh (about 2g net carbs per 100g versus tempeh's 3–4g), but it also has less protein and a softer texture. The coconut coating will adhere better if you lightly dust the tofu in a teaspoon of coconut flour before pressing it into the shredded coconut. Air fry for the same time and temperature.
What can I use instead of shredded coconut for the coating?
If you want a different flavor profile, try finely chopped raw almonds or hemp hearts for the crust — both are low carb and high fat. You could also use a mixture of sesame seeds and crushed unsweetened coconut flakes for extra crunch. Avoid breadcrumb substitutes like almond flour alone, which will not toast as dramatically in the air fryer and tends to produce a dusty rather than crispy coating.
How do I store and reheat leftovers?
Store the tempeh skewers and slaw in separate airtight containers in the refrigerator for up to 4 days. Keep the almond drizzle in a small jar — it thickens when cold, so stir in a teaspoon of warm water before serving. To reheat, place the tempeh pieces back in the air fryer at 350°F (175°C) for 3–4 minutes. They will crisp up beautifully. Never microwave the coconut-coated tempeh — steam from the microwave turns the crispy crust soggy.
Is this recipe already vegan keto, or does it need modifications?
This recipe is fully vegan keto as written — there are no animal products whatsoever. It uses coconut cream instead of dairy, almond butter for the sauce, and tempeh as the protein. If you are lacto-ovo vegetarian rather than vegan, you could add a whisked egg wash between the curry paste marinade and the coconut coating for even better adhesion and extra protein. For strict vegan keto, the recipe needs zero modifications.
My coconut coating keeps falling off in the air fryer — what am I doing wrong?
The most common cause is too much excess marinade on the tempeh before pressing into the coconut. Let each piece drip for a moment and gently shake off the excess curry-coconut cream mixture — you want a thin, tacky layer, not a wet one. Press the shredded coconut firmly onto all sides and let the coated pieces rest on a plate for 5 minutes before air frying. This brief rest helps the coating set. Also, avoid overcrowding the basket — when pieces touch, the coating steams off instead of crisping. Finally, flip the pieces gently with tongs rather than shaking the basket, which can knock the coating loose.