Are you looking for a new source of protein to add some excitement to your meals? Look no further than tempeh! This fermented soybean product has been a staple in Indonesian cuisine for centuries, and its nutty flavor and firm texture make it a versatile ingredient that can be used in a wide range of dishes. From breakfast to dinner, and even dessert (yes, you read that right!), we’ve rounded up 20 flavorful tempeh recipes that are sure to please even the pickiest of eaters.
In this article, we’ll explore everything from classic stir-fries and sandwiches to creative twists like tempeh bacon and sushi rolls. Whether you’re a seasoned vegetarian or just looking for some new inspiration in the kitchen, these tempeh recipes are sure to become new favorites.
Spicy Tempeh Stir-Fry with Vegetables
This recipe combines the nutty flavor of tempeh with a kick of heat from chili flakes, all wrapped up in a colorful stir-fry with your favorite vegetables. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 block tempeh, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 teaspoon chili flakes
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tempeh and cook until golden, about 3-4 minutes. Remove from pan and set aside.
3. Add onion, garlic, and bell pepper to the pan. Cook until vegetables are tender-crisp, about 5 minutes.
4. Add broccoli, chili flakes, and soy sauce to the pan. Stir-fry for an additional 2-3 minutes.
5. Return tempeh to the pan and stir to combine with vegetables and sauce.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Crispy Baked Tempeh Nuggets
Get ready to revolutionize your snack game with these crispy, baked tempeh nuggets! Made with wholesome ingredients and minimal processing, this recipe is a great alternative to traditional processed snacks.
Ingredients:
– 1 package of tempeh
– 1/2 cup whole wheat breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: your favorite seasonings (e.g., garlic powder, chili powder)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Crumble the tempeh into small pieces.
3. In a bowl, mix together breadcrumbs, olive oil, paprika, salt, and pepper.
4. Add the crumbled tempeh to the breadcrumb mixture and stir until well coated.
5. Line a baking sheet with parchment paper and arrange the tempeh nuggets in a single layer.
6. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
Tempeh Bacon for Breakfast Sandwiches
Elevate your breakfast game with this easy-to-make tempeh bacon that’s perfect for topping scrambled eggs, avocado toast, or a breakfast sandwich. This vegan alternative to traditional bacon is smoky, savory, and packed with protein.
Ingredients:
– 1 block of tempeh (6 oz)
– 2 tbsp soy sauce
– 2 tbsp maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup water
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, whisk together soy sauce, maple syrup, apple cider vinegar, smoked paprika, and black pepper.
3. Cut the tempeh into thin strips, about 1/4 inch thick.
4. Place the tempeh strips in the marinade, making sure they’re coated evenly.
5. Let it marinate for at least 30 minutes or up to several hours in the refrigerator.
6. Line a baking sheet with parchment paper and place the tempeh strips on it.
7. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
BBQ Tempeh Sliders with Coleslaw
This vegan twist on classic sliders combines the savory flavor of tempeh with the tangy zing of BBQ sauce and crunchy coleslaw. Perfect for a quick weeknight dinner or a weekend gathering, these bite-sized treats are sure to please!
Ingredients:
– 1 package tempeh
– 1/4 cup BBQ sauce
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
– Lettuce, tomato, and pickles (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a shallow dish, whisk together BBQ sauce, soy sauce, brown sugar, smoked paprika, and 1 tablespoon water.
3. Add tempeh to the marinade and coat evenly. Let marinate for at least 15 minutes, flipping halfway through.
4. Grill tempeh patties for 3-4 minutes per side, or until slightly charred.
5. Assemble sliders with grilled tempeh, coleslaw, lettuce, tomato, and pickles (if using).
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Tempeh and Kale Buddha Bowl
This recipe combines the nutty flavor of tempeh with the earthy taste of kale, all wrapped up in a nutritious and filling bowl. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 block of tempeh
– 2 cups of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Optional: sliced avocado, cherry tomatoes, or toasted nuts for added flavor and texture
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tempeh into small pieces and place on a baking sheet.
3. Drizzle with soy sauce, sesame oil, and grated ginger. Toss to coat.
4. Bake for 20-25 minutes, or until the tempeh is crispy and golden brown.
5. Meanwhile, massage the kale leaves with your hands for about 2 minutes to help break down the fibers and make it more tender.
6. Assemble the Buddha bowl by placing a portion of cooked tempeh on the bottom, followed by a layer of massaged kale.
7. Add any desired toppings (avocado, cherry tomatoes, or toasted nuts) and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Maple-Glazed Tempeh with Roasted Sweet Potatoes
Sweet potatoes and tempeh come together in a harmonious union, elevated by the richness of maple syrup. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1/2 cup tempeh
– 2 medium sweet potatoes
– 2 tbsp pure maple syrup
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1 tsp sesame oil
– 1/4 tsp black pepper
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and cube sweet potatoes, toss with 1 tbsp maple syrup, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Meanwhile, whisk together remaining 1 tbsp maple syrup, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl.
5. Cut tempeh into desired shape and coat with the glaze mixture.
6. Place on a baking sheet lined with parchment paper and roast for an additional 10-12 minutes or until caramelized.
Cooking Time: 35-40 minutes
Tempeh Tacos with Avocado Crema
Elevate your taco game with this unique and delicious combination of tempeh, avocado crema, and crunchy taco fixings. This recipe is perfect for a quick and satisfying meal or as a flavorful addition to your next taco party.
Ingredients:
– 1 package tempeh
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Chopped cilantro, lime wedges, and shredded lettuce for garnish
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Marinate tempeh in olive oil, onion, and garlic for 5 minutes.
3. Cook tempeh according to package instructions.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with cooked tempeh, Avocado Crema, and desired toppings.
Cooking Time: 20-25 minutes
Indonesian Tempeh Satay with Peanut Sauce
Tempeh satay, a popular Indonesian street food, is a must-try for anyone who loves the combination of savory tempeh, spicy peanut sauce, and the crunch of fresh vegetables. This recipe brings together the bold flavors and textures of this beloved dish in an easy-to-make package.
Ingredients:
– 1 block of tempeh
– 1/4 cup coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Peanut sauce (store-bought or homemade)
– Fresh vegetables for serving (such as cucumber slices, carrot sticks, and bean sprouts)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Cut the tempeh into 1-inch pieces and thread onto skewers, leaving a small space between each piece.
3. In a small bowl, mix together coconut oil, garlic, ginger, soy sauce, lime juice, and cumin.
4. Brush the tempeh with the marinade mixture and season with salt and pepper to taste.
5. Grill the tempeh for 2-3 minutes per side, or until slightly charred.
6. Serve hot with peanut sauce and fresh vegetables.
Cooking Time: 15-20 minutes
Tempeh Reuben Sandwich
This sandwich combines the nutty flavor of tempeh with the classic flavors of a Reuben, creating a unique and delicious twist on a traditional favorite.
Ingredients:
– 1 package of tempeh, crumbled
– 2 tablespoons of sauerkraut
– 2 slices of rye bread
– 2 tablespoons of Thousand Island dressing
– 1/4 cup of grated Swiss cheese
– 1 tablespoon of caraway seeds
– 2 tablespoons of butter
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together the crumbled tempeh and sauerkraut.
3. Butter one side of each slice of rye bread.
4. Place one slice of bread, butter-side down, in the panini press or grill.
5. Top with the tempeh-sauerkraut mixture, Swiss cheese, Thousand Island dressing, and caraway seeds.
6. Top with the second slice of bread, butter-side up.
7. Cook for 3-4 minutes, or until the bread is toasted and the cheese is melted.
Cooking Time: 3-4 minutes
Teriyaki Tempeh and Broccoli Stir-Fry
This Asian-inspired stir-fry is a perfect blend of sweet, savory, and umami flavors. With the added crunch of broccoli and the nutty flavor of tempeh, this dish is both delicious and nutritious.
Ingredients:
– 1/2 cup tempeh, cut into small pieces
– 2 cups broccoli florets
– 2 tablespoons teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tempeh and cook until golden brown, about 3-4 minutes.
3. Add the broccoli, teriyaki sauce, soy sauce, and ginger. Stir-fry for 2-3 minutes or until the broccoli is tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds and chopped scallions if desired.
6. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Smoky Tempeh Chili
Smoky Tempeh Chili Recipe
This hearty, smoky chili recipe combines the nutty flavor of tempeh with the warmth of spices and the depth of smoked paprika. Perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 package tempeh, crumbled
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon smoked paprika
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, bell pepper, and crumbled tempeh. Cook until the tempeh is lightly browned, about 5 minutes.
3. Stir in diced tomatoes, vegetable broth, smoked paprika, and chili powder. Bring to a simmer.
4. Reduce heat to low and let cook for at least 20-25 minutes or overnight.
Cooking Time: 20-25 minutes
Serves 4-6
Tempeh Bolognese with Spaghetti
This recipe is a creative take on the traditional Italian pasta dish, replacing ground beef with fermented soybean product tempeh. The result is a rich and flavorful sauce that’s perfect for vegetarians and vegans alike.
Ingredients:
– 1 package of tempeh
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of canned crushed tomatoes
– 1 tablespoon of olive oil
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– 1 pound of spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the tempeh according to package instructions. Drain and crumble into small pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the crushed tomatoes, dried oregano, salt, and pepper. Bring the sauce to a simmer.
5. Add the crumbled tempeh to the sauce and stir to combine. Let it simmer for 10-15 minutes, stirring occasionally.
6. Cook the spaghetti according to package instructions. Drain and serve with the Tempeh Bolognese.
Cooking Time: 30-40 minutes
Lemon Garlic Tempeh with Quinoa
Brighten up your mealtime with this zesty and flavorful combination of lemon garlic tempeh served over quinoa.
Ingredients:
- 1/2 cup quinoa, rinsed and drained
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 8 ounces tempeh, crumbled
- Fresh parsley or basil leaves for garnish (optional)
Instructions:
- Rinse the quinoa in a fine-mesh strainer and cook according to package instructions. Set aside.
- In a small bowl, whisk together olive oil, garlic, lemon juice, and salt.
- In a large skillet, heat the lemon-garlic mixture over medium-high heat. Add the crumbled tempeh and cook for about 5 minutes on each side or until golden brown.
- To serve, place cooked quinoa on a plate and top with the lemon garlic tempeh. Garnish with fresh parsley or basil leaves if desired.
Cooking Time: Approximately 20-25 minutes
Tempeh and Mushroom Stroganoff
This recipe combines the nutty flavor of tempeh with the earthy taste of mushrooms, creating a rich and satisfying vegan version of stroganoff. Serve over eggless noodles or rice for a comforting meal.
Ingredients:
– 1 block of tempeh, crumbled
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of vegetable broth
– 1 tablespoon of tomato paste
– 1 teaspoon of Dijon mustard
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– Chopped fresh parsley or dill for garnish (optional)
Instructions:
1. Cook the tempeh according to package instructions.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic; cook until the mushrooms release their liquid and start to brown.
3. Add the vegetable broth, tomato paste, Dijon mustard, paprika, salt, and pepper. Stir to combine.
4. Simmer for 5-7 minutes or until the sauce has thickened slightly.
5. Add the cooked tempeh to the skillet; stir to coat with the mushroom sauce.
6. Serve hot over eggless noodles or rice, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Buffalo Tempeh Wraps with Ranch Dressing
Satisfy your cravings with these flavorful wraps that combine the bold flavors of buffalo tempeh, creamy ranch dressing, and crisp lettuce. Perfect for a quick lunch or dinner.
Ingredients:
– 1 block of tempeh
– 1/4 cup buffalo sauce (Frank’s RedHot)
– 2 tablespoons olive oil
– 2 large flour tortillas
– 2 cups mixed greens
– 1 cup ranch dressing
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tempeh into small pieces and toss with buffalo sauce, ensuring even coating.
3. Place the tempeh on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
4. In a large bowl, combine mixed greens and ranch dressing. Toss to coat.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the wraps by placing the buffalo tempeh on each tortilla, followed by the ranch-dressed greens.
Cooking Time: 15-20 minutes
Tempeh Sushi Rolls with Spicy Mayo
Experience the perfect fusion of East meets West with these mouth-watering tempeh sushi rolls, elevated by a spicy kick from the creamy mayo.
Ingredients:
– 1 package of tempeh, crumbled
– 1/2 cup of cooked Japanese short-grain rice
– 1/4 cup of water
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 sheet of nori seaweed
– Spicy mayo (see below for recipe)
– Sesame seeds and chopped scallions for garnish
Spicy Mayo Recipe:
– 1/2 cup of mayonnaise
– 1 tablespoon of sriracha sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of lime juice
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix crumbled tempeh with soy sauce, sesame oil, and a pinch of salt.
3. Lay a sheet of nori seaweed flat and spread a thin layer of sushi rice onto it.
4. Place 1/4 cup of the tempeh mixture on top of the rice, leaving a small border at the top.
5. Roll the sushi tightly but gently, applying gentle pressure.
6. Slice into 8 equal pieces using a sharp knife.
7. Serve with spicy mayo and garnish with sesame seeds and chopped scallions.
Cooking Time: 10 minutes
Tempeh and Spinach Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the nutty flavor of tempeh with the earthiness of spinach for a unique and delicious main dish.
Ingredients:
– 12 jumbo pasta shells
– 1 package tempeh, crumbled
– 2 cups fresh spinach leaves, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add tempeh and cook until browned.
4. Stir in chopped spinach and cook until wilted.
5. Combine cooked tempeh mixture with ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
6. Stuff each pasta shell with the tempeh mixture and place in a baking dish. Top with additional mozzarella cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet and Sour Tempeh with Pineapple
A deliciously balanced vegan dish that combines the savory flavor of tempeh with the tanginess of pineapple.
Ingredients:
– 1/2 cup tempeh, crumbled
– 1/4 cup pineapple chunks
– 1/4 cup sweet and sour sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Chopped green onions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, whisk together soy sauce, rice vinegar, and honey.
3. Add the tempeh and toss to coat.
4. Place the tempeh on a baking sheet lined with parchment paper.
5. Roast for 10-12 minutes or until slightly caramelized.
6. While the tempeh is cooking, combine pineapple chunks and sweet and sour sauce in a small bowl.
7. To assemble, place the roasted tempeh on a plate, spoon the pineapple mixture over the top, and drizzle with sesame oil.
8. Garnish with chopped green onions.
Cooking Time: 12-15 minutes
Tempeh Shawarma with Tahini Sauce
This vegan twist on the classic Middle Eastern street food is a flavorful and satisfying meal that’s perfect for a quick lunch or dinner. The combination of crispy tempeh, creamy tahini sauce, and crunchy vegetables makes for a delightful and nutritious treat.
Ingredients:
– 1 block of tempeh
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp coriander
– 1/4 tsp paprika
– Salt and pepper to taste
– 4 pita breads
– Tahini sauce (see below for recipe)
– Vegetable of your choice (e.g. cucumber, tomato, onion, bell peppers)
Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– Salt and water to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into thin strips and marinate in a mixture of olive oil, cumin, coriander, paprika, salt, and pepper for at least 30 minutes.
3. Grill or bake the tempeh for 10-12 minutes on each side, or until crispy and golden brown.
4. Warm the pita breads by wrapping them in foil and heating in the oven for a few minutes.
5. Assemble the shawarma by placing the grilled tempeh onto the warmed pita bread, topping with tahini sauce and your choice of vegetables.
Cooking Time: 30-40 minutes
Tempeh Banh Mi Sandwich with Pickled Veggies
This vegan twist on the classic Vietnamese sandwich combines crispy tempeh, tangy pickled vegetables, and creamy cilantro sauce for a flavorful and satisfying meal.
Ingredients:
– 1/2 cup tempeh
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 baguette
– Pickled veggies (see below)
– Cilantro sauce (see below)
Pickled Veggies:
– 1 cup thinly sliced carrots, cucumbers, and bell peppers
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1/4 teaspoon salt
Cilantro Sauce:
– 1/2 cup cilantro leaves
– 1/4 cup soy sauce
– 1/4 cup lime juice
– 1 tablespoon honey
Instructions:
1. Marinate tempeh in a mixture of soy sauce, rice vinegar, and sesame oil for at least 30 minutes.
2. Grill or pan-fry the tempeh until crispy.
3. Assemble the sandwich by spreading cilantro sauce on the baguette, topping with grilled tempeh, pickled veggies, and any desired additional toppings (such as sliced avocado or sprouts).
4. Serve immediately.
Cooking Time: 30 minutes
Summary
Discover the versatility of tempeh with these 20 flavorful recipes, perfect for any meal. From savory stir-fries and tacos to sweet and sour treats, this list has something for everyone. Try Spicy Tempeh Stir-Fry with Vegetables, Crispy Baked Tempeh Nuggets, or Tempeh Bacon for Breakfast Sandwiches. Or go international with Indonesian Tempeh Satay with Peanut Sauce or Tempeh Shawarma with Tahini Sauce. And don’t forget the comfort foods like Teriyaki Tempeh and Broccoli Stir-Fry, Smoky Tempeh Chili, and Tempeh Bolognese with Spaghetti. Whatever your taste buds desire, tempeh is a great canvas to work with.