Are you looking for a versatile and nutritious ingredient to add some excitement to your meals? Look no further than tempeh! This fermented soybean product has gained popularity in recent years due to its impressive nutritional profile and adaptability to a wide range of cuisines. With its nutty flavor and firm texture, tempeh can be used as a substitute for meat, tofu, or even eggs in many recipes.
From savory stir-fries to sweet breakfast dishes, we’ve rounded up 20 flavorful tempeh recipes that are sure to satisfy your cravings. Whether you’re a vegan, vegetarian, or just looking for a healthier alternative to traditional protein sources, these mouthwatering ideas will show you the incredible possibilities of working with tempeh.
Spicy Tempeh Stir-Fry with Vegetables
A flavorful and nutritious stir-fry that combines the nutty taste of tempeh with a variety of colorful vegetables, all tossed together in a spicy kick.
Ingredients:
– 1/2 cup tempeh, crumbled
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sriracha
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small carrot, peeled and grated
– 1 cup broccoli florets
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, honey, and sriracha.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add tempeh and cook until golden brown, about 3-4 minutes.
4. Add onion, garlic, bell pepper, and carrot; stir-fry for 5 minutes.
5. Add broccoli and cooked tempeh mixture; stir-fry for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with green onions (if using).
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Crispy Baked Tempeh Nuggets
Transform tempeh into a crispy, flavorful snack with this simple recipe. Perfect as a vegan alternative to traditional chicken nuggets!
Ingredients:
– 1 block of tempeh, crumbled
– 1/2 cup whole wheat panko breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– 1 teaspoon maple syrup
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs, olive oil, soy sauce, maple syrup, garlic powder, salt, and pepper.
3. Add the crumbled tempeh to the breadcrumb mixture and toss until evenly coated.
4. Line a baking sheet with parchment paper and place the coated tempeh pieces on it.
5. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Tempeh Bacon for Breakfast Sandwiches
Transform your breakfast sandwiches with the rich, smoky flavor of tempeh bacon. This plant-based alternative is surprisingly easy to make and adds a depth of umami to any morning meal.
Ingredients:
– 1/2 cup tempeh
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon liquid smoke
– 1/4 teaspoon black pepper
– 1/4 teaspoon smoked paprika (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together soy sauce, maple syrup, apple cider vinegar, liquid smoke, black pepper, and smoked paprika (if using).
3. Cut the tempeh into thin strips.
4. Place the tempeh strips in a shallow dish and pour the marinade over them. Let it sit for at least 30 minutes or overnight.
5. Line a baking sheet with parchment paper. Remove the tempeh from the marinade, letting any excess liquid drip off.
6. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
BBQ Tempeh Sliders with Coleslaw
Elevate your slider game with this innovative combination of tangy tempeh, sweet BBQ sauce, and refreshing coleslaw. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 package tempeh
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 4 hamburger buns
– Coleslaw ingredients:
+ 2 cups shredded cabbage
+ 1 cup shredded carrot
+ 2 tablespoons mayonnaise
+ 1 tablespoon apple cider vinegar
+ Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut tempeh into small pieces and marinate in olive oil, BBQ sauce, and a pinch of salt for at least 30 minutes.
3. Grill tempeh for about 4-5 minutes per side, until caramelized and slightly charred.
4. Meanwhile, mix coleslaw ingredients in a bowl and refrigerate until serving.
5. Assemble sliders by placing grilled tempeh onto hamburger buns.
6. Serve with a generous dollop of coleslaw on top.
Cooking Time: 15-20 minutes
Tempeh and Kale Buddha Bowl
This vibrant bowl is a perfect blend of plant-based goodness, packed with protein-rich tempeh, nutritious kale, and flavorful spices. A quick and easy recipe that’s ready in under 30 minutes!
Ingredients:
– 1 package tempeh
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into bite-sized pieces and place on a baking sheet lined with parchment paper.
3. Drizzle with soy sauce, maple syrup, ginger, and red pepper flakes (if using). Toss to coat evenly.
4. Roast the tempeh in the oven for 15-20 minutes or until crispy and golden brown.
5. While the tempeh is roasting, massage the kale leaves with a pinch of salt and your fingertips until tender.
6. Assemble the bowls by placing the roasted tempeh on top of the massaged kale, garnished with cilantro (if using).
Cooking Time: 20-25 minutes
Enjoy your nutritious and delicious Tempeh and Kale Buddha Bowl!
Maple-Glazed Tempeh with Roasted Sweet Potatoes
This recipe combines the nutty flavor of tempeh with the natural sweetness of maple syrup, all wrapped up in a deliciously roasted sweet potato package. Perfect as a main dish or side, this recipe is sure to please!
Ingredients:
– 1 block of tempeh
– 1/4 cup pure maple syrup
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon olive oil
– 2 large sweet potatoes, peeled and cubed
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, soy sauce, and rice vinegar.
3. Cut the tempeh into bite-sized pieces and place on a baking sheet lined with parchment paper.
4. Brush the tempeh with the maple glaze and bake for 20-25 minutes, or until golden brown.
5. Toss sweet potato cubes with olive oil, salt, and pepper on a separate baking sheet. Roast for 30-35 minutes, or until tender.
6. Serve the glazed tempeh alongside roasted sweet potatoes.
Cooking Time: 45-50 minutes
Tempeh Tacos with Avocado Crema
Elevate your taco game with this recipe that combines the nutty, earthy flavor of tempeh with the creaminess of avocado crema. This plant-based twist on traditional tacos is perfect for a quick and delicious meal.
Ingredients:
– 1 package tempeh, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Avocado crema (see below)
– Optional toppings: shredded lettuce, diced tomatoes, sliced radishes, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the crumbled tempeh to the skillet, breaking it up with a spoon as it cooks. Cook for an additional 5-6 minutes, or until the tempeh is lightly browned.
3. Stir in the taco seasoning and cook for 1 minute.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the tempeh mixture onto a tortilla and topping with avocado crema (see below).
Avocado Crema:
– 2 ripe avocados, diced
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Combine all ingredients in a bowl and mix until smooth. Serve chilled.
Cooking Time: 15-20 minutes
Indonesian Tempeh Satay with Peanut Sauce
Experience the bold flavors of Indonesia with this simple recipe for Tempeh Satay, served with a creamy and nutty Peanut Sauce. This popular street food is perfect for a quick dinner or lunch.
Ingredients:
– 1 package of tempeh, cut into small pieces
– 1/4 cup peanut oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– 1/4 teaspoon salt
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Peanut Sauce (recipe below)
– Chopped cilantro and peanuts for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together peanut oil, garlic, ginger, soy sauce, sesame oil, and salt.
3. Add tempeh pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
4. Thread marinated tempeh onto bamboo skewers.
5. Grill satay for 2-3 minutes per side, or until slightly charred.
6. Serve with Peanut Sauce (recipe below) and garnish with chopped cilantro and peanuts if desired.
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon grated ginger
Combine all ingredients in a bowl and stir until smooth. Serve warm with Tempeh Satay.
Cooking Time: 30 minutes
Tempeh Reuben Sandwich
Get ready to experience the flavors of a traditional Reuben sandwich with a plant-based twist. This Tempeh Reuben Sandwich is a game-changer for vegan and non-vegan foodies alike, featuring marinated tempeh instead of corned beef.
Ingredients:
– 1 package of tempeh
– 1/4 cup of vegan sauerkraut
– 2 tablespoons of caraway seeds
– 1 tablespoon of Dijon mustard
– 2 slices of rye bread (gluten-free or regular)
– Vegan Thousand Island dressing (or similar)
– Lettuce leaves
Instructions:
1. Marinate the tempeh in a mixture of water, caraway seeds, and Dijon mustard for at least 30 minutes.
2. Grill or sauté the marinated tempeh until crispy and golden brown.
3. Assemble the sandwich by spreading vegan Thousand Island dressing on each slice of rye bread, then adding a layer of sauerkraut, followed by the grilled tempeh, and finishing with lettuce leaves.
4. Serve immediately and enjoy!
Cooking Time: 45 minutes
Smoky Tempeh Chili
This hearty chili recipe combines the nutty flavor of tempeh with a rich, smoky heat from chipotle peppers. Perfect for a cozy night in or as a unique twist on traditional chili.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1/2 cup tempeh, crumbled
– 1 onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add crumbled tempeh, chipotle pepper, and cumin; cook until tempeh is lightly browned.
3. Add black beans, diced tomatoes, and vegetable broth; stir to combine.
4. Bring mixture to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Teriyaki Tempeh Skewers
These bite-sized skewers combine the nutty flavor of tempeh with the sweet and savory flavors of teriyaki sauce, perfect for a quick and easy snack or meal.
Ingredients:
– 1 block of tempeh, crumbled
– 1/4 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 2 tablespoons vegetable oil
– 1 cup mixed vegetables (bell peppers, onions, mushrooms)
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Add crumbled tempeh to the bowl and toss to coat with the marinade.
4. Thread marinated tempeh, mixed vegetables, and bamboo skewers onto 12-15 skewers.
5. Brush with vegetable oil and grill for 8-10 minutes, turning occasionally.
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Tempeh Bolognese over Pasta
A plant-based twist on the classic Italian dish, this Tempeh Bolognese is a flavorful and satisfying alternative to traditional meat-based sauces. By using fermented soybean tempeh as the protein source, you’ll get a rich and umami-rich flavor profile that’s perfect for a weeknight dinner.
Ingredients:
– 1 package tempeh, crumbled
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 can crushed tomatoes (28 oz)
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g. spaghetti, linguine)
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in the crumbled tempeh, crushed tomatoes, tomato paste, basil, salt, and pepper. Bring the sauce to a simmer and let cook for 10-12 minutes, stirring occasionally.
5. Combine cooked pasta and Tempeh Bolognese sauce; toss to coat. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-22 minutes
Buffalo Tempeh Wraps with Ranch Dressing
Get ready to level up your lunch game with this bold and creamy recipe. Crispy tempeh, spicy buffalo sauce, and cool ranch dressing come together in a flavorful wrap that’s sure to satisfy.
Ingredients:
– 1 package of tempeh
– 1/4 cup buffalo wing sauce (Frank’s RedHot or similar)
– 2 tablespoons olive oil
– 4 large flour tortillas
– 1 head of lettuce, chopped
– 1 cup shredded cheddar cheese (optional)
– 1 cup ranch dressing
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the tempeh into thin strips and bake for 15-20 minutes, or until crispy.
3. In a small bowl, whisk together buffalo wing sauce and olive oil.
4. Brush the tempeh strips with the buffalo mixture and season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the wraps by placing a few pieces of crispy tempeh, some chopped lettuce, and shredded cheese (if using) onto each tortilla.
7. Drizzle with ranch dressing and serve immediately.
Cooking Time: 25-30 minutes
Tempeh and Mushroom Stroganoff
This vegetarian take on the Russian dish is a flavorful and nutritious option for a quick weeknight dinner. Tempeh, marinated in a mixture of soy sauce, vinegar, and spices, pairs perfectly with sautéed mushrooms and a creamy sauce.
Ingredients:
– 1 package tempeh
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 cloves garlic
– 1 tablespoon soy sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 cup vegetable broth
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Chopped fresh parsley, for garnish
Instructions:
1. Marinate tempeh in a mixture of soy sauce, vinegar, and spices (see below) for at least 30 minutes.
2. Sauté mushrooms and garlic in butter until tender.
3. Add flour to pan and cook for 1 minute.
4. Gradually whisk in vegetable broth and Dijon mustard.
5. Simmer sauce for 2-3 minutes or until thickened.
6. Serve tempeh on top of mushroom sauce, garnished with parsley.
Cooking Time: 20-25 minutes
Lemon-Garlic Tempeh with Quinoa
This recipe combines the nutty flavor of tempeh with the zesty brightness of lemon and garlic, served atop a bed of fluffy quinoa. Perfect for a quick weeknight dinner or as a nutritious meal prep option.
Ingredients:
– 1 block of tempeh
– 2 cloves of garlic, minced
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of olive oil
– Salt and pepper to taste
– 1 cup of quinoa, rinsed and drained
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, whisk together garlic, lemon juice, and olive oil.
3. Place the tempeh in the marinade and let it sit for at least 15 minutes, flipping halfway through.
4. Cook quinoa according to package instructions.
5. Remove tempeh from marinade and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. Serve tempeh atop cooked quinoa and enjoy!
Cooking Time: 25-30 minutes
Tempeh Sushi Rolls
Create a unique and delicious vegan sushi roll by filling it with crispy tempeh, sweet pickled carrots, and creamy avocado. This recipe is perfect for those looking for a plant-based twist on traditional sushi.
Ingredients:
– 1 package of rice vinegar-flavored short-grain Japanese rice
– 1/2 cup of tempeh, crumbled
– 1/4 cup of sweet pickled carrots (see note)
– 1 ripe avocado, sliced
– 1 sheet of nori seaweed
– Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the Japanese rice according to package instructions.
2. Cut the tempeh into small pieces and pan-fry until crispy.
3. Assemble the sushi rolls by spreading a thin layer of rice onto a sheet of nori seaweed, leaving a 1-inch border at the top.
4. Place a few pieces of crispy tempeh, pickled carrots, and avocado in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands.
6. Slice into individual pieces and serve with sesame seeds and soy sauce if desired.
Cooking Time: 15-20 minutes
Tempeh Curry with Coconut Milk
A creamy and flavorful curry made with tempeh, a fermented soybean product, and coconut milk. This dish is perfect for a quick weeknight dinner or as a nutritious lunch option.
Ingredients:
– 1 block of tempeh, crumbled
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, and turmeric. Cook for an additional minute.
4. Add crumbled tempeh and stir to combine with the spice mixture.
5. Pour in coconut milk and water or broth. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 15-20 minutes or until thickened to desired consistency.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Tempeh Caesar Salad
Elevate your salad game with this plant-based take on the classic Caesar. Crispy tempeh and tangy dressing come together to create a satisfying and flavorful meal.
Ingredients:
– 1 package of tempeh
– 2 cloves of garlic, minced
– 1/4 cup of lemon juice
– 1/4 cup of olive oil
– 2 tablespoons of Caesar dressing (homemade or store-bought)
– 4 cups of romaine lettuce, chopped
– 1/2 cup of vegan croutons (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into small cubes and marinate in a mixture of garlic, lemon juice, and olive oil for at least 30 minutes.
3. Bake the tempeh for 20-25 minutes, or until crispy and golden brown.
4. In a large bowl, combine the chopped romaine lettuce and vegan croutons.
5. Add the cooked tempeh on top of the salad and drizzle with Caesar dressing.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Tempeh Banh Mi Sandwich
This recipe combines the nutty flavor of tempeh with the crunch and freshness of pickled vegetables, all wrapped up in a crispy baguette.
Ingredients:
– 1 package of tempeh
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of honey
– 1 tablespoon of grated ginger
– 4 baguettes
– Pickled carrots and daikon radish (store-bought or homemade)
– Cilantro leaves
– Mayonnaise or sriracha mayo (optional)
Instructions:
1. Marinate the tempeh in a mixture of soy sauce, rice vinegar, honey, and ginger for at least 30 minutes.
2. Grill or pan-fry the tempeh until crispy and golden brown.
3. Assemble the sandwiches by spreading mayonnaise or sriracha mayo on the baguette, followed by sliced grilled tempeh, pickled carrots and daikon radish, and a sprinkle of cilantro leaves.
Cooking Time: 30 minutes
Tempeh Shepherd’s Pie
This vegan take on the traditional shepherd’s pie combines savory tempeh with comforting mashed potatoes and a rich vegetable gravy. Perfect for a cozy weeknight dinner or a satisfying meal to bring to the table.
Ingredients:
– 1 package tempeh, crumbled
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, peas, and corn)
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 2-3 medium potatoes, peeled and chopped
– 1/4 cup plant-based milk or vegan butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the tempeh with onion, garlic, mixed vegetables, vegetable broth, tomato paste, Worcestershire sauce, and thyme until the mixture is rich and savory.
3. Meanwhile, boil the potatoes until tender, then mash with plant-based milk or vegan butter.
4. Transfer the tempeh mixture to a 9×13 inch baking dish. Top with mashed potatoes.
5. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 30-40 minutes
Summary
Looking to spice up your meals with protein-packed goodness? Look no further! This article presents 20 mouth-watering tempeh recipes for every meal. From breakfast to dinner, and even snacks in between, these flavorful dishes are sure to please. Try making Spicy Tempeh Stir-Fry with Vegetables, Crispy Baked Tempeh Nuggets, or Tempeh Bacon for Breakfast Sandwiches. For a twist on lunch, opt for BBQ Tempeh Sliders with Coleslaw or Tempeh Tacos with Avocado Crema. And don’t miss out on dinner ideas like Smoky Tempeh Chili, Teriyaki Tempeh Skewers, and many more! Get ready to elevate your cooking game with these delicious tempeh recipes.
