8 delicious tempeh recipes! Enjoy this soy goodness in a variety of ways

Now confess! How long have you been eyeing this ingredient but haven’t found the courage to try it yet?

So if you’re one of those indecisive people, and you’ve come across these tempeh recipes, there’s no going back!

Take it to hand, choose one recipe and go on a real healthy ride. All our variants are absolutely great and we can guarantee you complete satisfaction with the resulting dish!

So which treat will you prepare first?

Marinated tempeh in peanut butter

Spicy, roasted soy goodness marinated in spicy-sweet peanut sauce! Super tasty, hearty and quick meal. Ideal for serving with noodles, salads and other healthy treats.

What will we need

Tempeh

1. 230 g of tempeh

For the sauce

• Whole fresh or dried chili pepper
• 20 ml of sesame oil
• 30 g salted nut butter (almond, cashew or peanut)
• 30 ml of gluten-free tamari
• 30 ml lime juice
• 45 ml of maple syrup

Method

1. If we want to remove the bitterness from the tempeh, we add it to a pan filled with 3 centimeters of water and bring it to a gentle boil on medium heat
2. Cook the tempeh for a total of 10-12 minutes
3. Then we rinse it, dry it and cut it into thin slices
4. The smaller the pieces, the better they can absorb the marinade
5. And we’ll put it aside
6. Mix the marinade by adding the chilli, sesame oil, peanut butter, tamari, lime juice and maple syrup
7. Whisk to combine the ingredients
8. Taste the marinade and season as needed
9. Add the chopped tempeh to the marinade and mix to coat
10. Then cover the bowl and put it in the fridge for at least 2 hours, preferably 24 hours
11. Stir occasionally during marinating to ensure even coverage
12. After marinating, preheat the oven to 190 degrees
13. Line a baking tray with baking paper
14. Place the tempeh on it and keep the remaining marinade for brushing the tempeh after baking
15. Bake for 22-30 minutes until the tempeh marinade is caramelized and golden
16. Take it out of the oven and brush it with the remaining marinade

Bulgur with vegetables and tempeh

Roasted vegetables and stir-fried soy cubes, which are piled on top of bulgur and covered in an orange-curry sauce. Excellent also in combination with the meat of your choice.

What will we need

1. 250 ml of water
2. 125 g of bulgur
3. Sweet potato (peeled and diced)
4. 4 teaspoons of olive oil
5. Salt
6. Ground black pepper
7. 250 g fennel (cleaned and diced)
8. Red onion (cut into small pieces)
9. Red bell pepper (cut into strips)
10. 230 g tempeh (cut into cubes)
11. ½ teaspoon curry powder
12. 2 teaspoons of coconut oil

For the dressing

1. 60 ml of freshly squeezed orange juice
2. 2 tablespoons of olive oil
3. 2 teaspoons of red wine vinegar
4. ½ teaspoon curry powder
5. Pinch of salt
6. A pinch of ground black pepper
7. 2 tablespoons of pumpkin seeds

Method

1. Preheat the oven to 200 degrees and line a baking sheet with baking paper
2. Bring the water to a boil in a saucepan and then add the bulgur
3. Cover the pot and reduce the heat to medium-low
4. Simmer for about 12 minutes, until the water is absorbed and the bulgur is soft
5. Then turn off the stove and keep the bulgur warm
6. Place the peeled sweet potatoes in a bowl and drizzle with 1 teaspoon of olive oil
7. Season with salt and pepper and mix
8. Transfer them to a prepared baking sheet lined with baking paper
9. Put the fennel in the same bowl, add 1 teaspoon of olive oil and season with salt and pepper
10. Stir to coat the fennel and add to the sweet potatoes
11. Bake in a preheated oven for about 10 minutes
12. Put the red onion in the same bowl
13. Add 1 teaspoon of olive oil and season with salt and pepper
14. Add it to the baking sheet with sweet potatoes and fennel
15. Add the red pepper to the same bowl
16. Add 1 teaspoon of olive oil, season, mix and add to the rest of the vegetables in the oven
17. Bake in the oven for 10 to 15 minutes, until all the vegetables are cooked and cooked through
18. Place the tempeh in a bowl and season with ½ tsp curry powder and mix to coat the tempeh
19. Heat the coconut oil in a pan
20. Pan-fry the tempeh for about 10 minutes, turning occasionally, until all sides are evenly browned
21. Whisk the orange juice, 2 tablespoons olive oil, red wine vinegar, ½ teaspoon curry powder, a pinch of salt and a pinch of pepper in a small bowl until the dressing is creamy
22. Divide the bulgur into 2 bowls
23. Spread half of the sweet potatoes, fennel, red onion and red pepper around the bulgur
24. Add 1 tablespoon of pumpkin seeds on top
25. Drizzle the dressing over each bowl

A curry mixture of soy, sweet potato and quinoa

What more can lift your mood in the morning than this delicious and healthy bowl that plays with all the colors! Tempeh, sweet potatoes, white beans, and pumpkin seeds add flavor, nutrients, and protein. The recipe is oil, gluten and nut free.

What will we need

1. 400 g canned white beans
2. 230 g tempeh (cut into cubes)
3. 250 g cooked quinoa
4. Red onion
5. Sweet potato (diced)
6. 4 cloves garlic (crushed and chopped)
7. 1 teaspoon dried basil (or 1 tablespoon fresh basil)
8. Juice of 1 lemon
9. A teaspoon of cayenne pepper
10. 2 level spoons of curry powder
11. Salt
12. Ground black pepper

Method

1. Add two tablespoons of water to a large pot or wok
2. Add onion and garlic with a pinch of salt and ground black pepper
3. Fry on a medium-high heat until the onion turns golden
4. Add the sweet potatoes
5. Cover the pot and cook for 8-10 minutes until the sweet potatoes are cooked
6. Stir occasionally to prevent the sweet potatoes from sticking, and add more water if needed
7. When the sweet potatoes are soft, add cayenne pepper, curry, basil and mix
8. Add the quinoa, beans and tempeh and mix well
9. Reheat the mixture and serve

Asian fried tempeh

This soy-fried treat with peanut-ginger sauce is ready in less than 35 minutes and is perfect for any meal during a busy work week! Simple and so delicious!

What will we need

For the peanut sauce

1. ½ teaspoon ground ginger
2. A spoonful of maple syrup
3. 2 spoons of soy sauce
4. A teaspoon of rice wine vinegar
5. ½ teaspoon of sesame seeds
6. 80 g natural peanut butter
7. 60 ml of hot water
8. A pinch of chili peppers

Tempeh

1. 230 g tempeh (cut into cubes)
2. A pinch of sea salt
3. A pinch of pepper
4. A tablespoon of coconut oil (or sesame oil)
5. 2 kg broccoli (removed from large stems and chopped)
6. Large carrot (peeled and peeled)

Method

1. For the peanut sauce, whisk all the ingredients together in a bowl
2. We put it aside until we need to use it
3. For the tempeh, heat the oil in a pan
4. When the oil is hot, add the tempeh and fry for about 2 minutes on each side, until all sides are crispy and cooked through
5. Add 2 tablespoons of the sauce and stir for a minute or two until everything is absorbed into the tempeh
6. Season with sea salt and ground black pepper
7. Remove the tempeh from the pan and set aside
8. Add the broccoli and carrots to the same pan and cook for about 2 minutes
9. Then add a few spoonfuls of water and cover the pan
10. Let the vegetables steam for about 2 minutes
11. Remove the lid, reduce the heat to medium and add the tempeh and peanut sauce
12. Stir to coat everything in the sauce, then let the sauce cook for another 2-3 minutes
13. Remove from the heat and sprinkle with sesame seeds

Hamburger with shredded soy meat

There is nothing better than being able to choose. And that’s why we’ve prepared a recipe for you with tempeh, which perfectly replaces shredded beef or pork in a hamburger. Taste it and see if you enjoy it!

What will we need

1. A spoonful of olive oil
2. Onion (chopped)
3. 460 g tempeh (crushed)
4. 60 g cane sugar
5. ½ teaspoon of garlic powder
6. A pinch of cayenne pepper
7. Small chopped green bell pepper
8. Small zucchini (quartered lengthwise and sliced)
9. 125 g of corn
10. A spoonful of red vinegar
11. A spoonful of soy sauce
12. 400 g tin of tomato sauce
13. 2 tablespoons of tomato puree
14. Salt
15. Pepper
16. 6 hamburger buns

Method

1. Heat the oil in a large pan
2. Add the onion and cook until softened, about 3 minutes. Stir in the crumbled tempeh and cook for another 2 minutes. Add the sugar, garlic powder, and cayenne pepper and stir for about 1 minute
3. Reduce the heat to medium and add the peppers, zucchini, corn, red wine vinegar and soy sauce to the pan.
4. Cook for 3 minutes, stirring constantly
5. Add tomato sauce, tomato puree, salt and pepper and cook for another 3-4 minutes, stirring constantly, until the vegetables are soft
6. Using a spoon, apply the tempeh mixture to the hamburger buns and serve

Smoked tempeh with pasta

This Asian-inspired noodle dish is flavored with a triple dose of sesame, hidden in tahini paste, seeds and oil (sesame is a great source of calcium). Another bonus in this dish is the pure buckwheat noodles, which do not contain gluten.

What will we need

For the sauce

1. 80 g of tahini
2. 60 ml lime juice
3. 2 spoons of soy sauce
4. 2 tablespoons of sugar (natural granulated, coconut, date or agave syrup)

Tempeh

• 2 teaspoons of sesame oil
• A spoonful of soy sauce
• 230 g smoked tempeh (cut into cubes)

On the noodles

• 230 g buckwheat noodles
• 12 lettuce leaves
• A spoonful of sesame oil
• Yellow onion (halved and thinly sliced)
• ¼ head of Chinese cabbage (cut into long, thin slices)
• Red bell pepper (cut into long, narrow strips)
• 8 grams chopped fresh cilantro (or basil)
• Sesame seeds
• Spoon chili (or Sriracha sauce)

Method

1. To prepare the sauce, mix tahini, lime juice, soy sauce and sugar or syrup in a small bowl
2. For the tempeh, heat the oil and soy sauce in a large pan over medium heat
3. Add the tempeh and toss to coat
4. Increase the heat to medium high and cook the tempeh until most sides are golden brown and fried
5. Take out the tempeh croutons and place them on a plate
6. Cook the noodles according to the instructions on the package
7. When they are al dente, remove them from the heat and drain
8. Meanwhile, cut the salad with a sharp knife
9. Heat the oil in the same pan in which the tempeh was made
10. Add the onion and cook over medium heat until soft and golden
11. Add the salad, cover the pan and cook for 7 to 8 minutes until the cabbage wilts a little
12. Add chopped cabbage and pepper
13. Increase the heat and cook for another 3 minutes until the vegetables are cooked
14. We take it off the stove
15. Add the cooked noodles to the mixture and thoroughly mix them with the vegetables
16. Pour the sauce over the pasta mixture
17. Add coriander or basil and sesame seeds
18. Sprinkle tempeh on top
19. Season with chili or Sriracha

Savory Soy Cube Cake

A luxurious savory mashed potato pie filled with delicious and healthy tempeh will completely disarm you. A great combination of spices makes this dish a real taste experience!

What will we need

For mashed potatoes

1. 6 potatoes (peeled and quartered)
2. 3 cloves of garlic (grated)
3. 125 ml whole milk
4. 125 ml plain Greek yogurt
5. Salt
6. Pepper

For the tempeh filling

1. 2 tablespoons of coconut oil
2. Onion (diced)
3. 2 carrots (diced)
4. Green celery (diced)
5. 2 caps of portobello mushrooms (cut into small pieces)
6. 250 g of frozen peas
7. 230 g tempeh (crushed)
8. 250 ml of vegetable broth
9. 60 g of tomato puree
10. 3 sprigs of fresh thyme
11. A sprig of fresh rosemary
12. A sprig of fresh sage
13. Salt
14. Pepper

Method

1. Preheat the oven to 200 degrees
2. Add the potatoes to a large pot of boiling water and cook for 20 minutes until you can easily pierce them with a fork
3. Turn off the heat, drain the potatoes and return them to the pot
4. Mash them with a potato masher until the potatoes reach the desired consistency.
5. Stir in garlic, milk, Greek yogurt and season with salt and pepper to taste
6. If necessary, mash again with a potato masher to fully mix the ingredients
7. While the potatoes are cooking, prepare the tempeh filling
8. Heat the coconut oil in a pan suitable for the oven
9. Stir in the onion and cook for 4 minutes until translucent
10. Add the carrots and celery and cook for another 5 minutes until the carrots begin to soften
11. Stir in the mushrooms and cook, stirring frequently, for 3 minutes, until the mushrooms are browned
12. Stir in frozen peas, tempeh, vegetable stock and tomato puree
13. Place sprigs of thyme, rosemary and sage on top of the tempeh mixture
14. Cover the pan, increase the heat to high, bring the mixture to a boil, then reduce the heat to low and cook, stirring occasionally, for 10 minutes, until most of the stock is absorbed and cooked through
15. Remove sprigs of thyme, rosemary and sage
16. Taste the tempeh mixture and season with salt and pepper as needed
17. Spoon the mashed potatoes onto the tempeh mixture
18. Transfer everything to the oven and bake uncovered for 30 minutes until the potatoes are golden
19. If necessary, fry on a low temperature for the last 5 minutes (for greater goldenness)
20. Serve with fresh thyme and ground black pepper

Spring rolls with tempeh

These tempeh spring rolls are delicious, healthy, and super easy to make! This Asian-inspired vegan recipe is super easy to make, filling, but you’ll feel like you’re in your room!

What will we need

Tempeh

1. 115 g tempeh (thinly sliced)
2. 60 ml of coconut oil
3. 2 tablespoons chili garlic sauce
4. 2 teaspoons of ground ginger
5. A teaspoon of minced garlic

For the sauce

1. 90 g of peanut butter
2. 45 ml of coconut oil
3. 2-3 tablespoons of water
4. 15 ml of Sriracha sauce
5. A teaspoon of rice vinegar
6. A teaspoon of agave syrup
7. A pinch of garlic powder
8. A pinch of ginger powder

For rolls

1. 6 pieces of Vietnamese rice paper
2. 50 g of lettuce
3. 125 g of shredded red cabbage
4. 2 chopped green onions
5. 120 g of chopped yellow pepper
6. 120 g of grated carrot
7. 180 g cucumber slices (sliced lengthwise)

Method

1. Cut the tempeh lengthwise into thin slices
2. Mix tempeh and marinade ingredients in a small bowl
3. Mix everything so that the tempeh is well coated
4. Heat the pan to a medium-low temperature, add the tempeh and the rest of the marinade
5. Bake for 10-15 minutes until the tempeh is browned on both sides
6. For the sauce, mix all the ingredients and whisk to a smooth consistency and set aside
7. Fill a large bowl with water for the rolls
8. Dip one rice paper into it to soften it
9. We take it out and put it on the cutting board
10. Fill a sheet of rice paper with vegetables
11. We stack a few pieces of each type and finally add three slices of tempeh
12. Fold the top and bottom of the paper over the filling
13. Fold the left and right sides and roll tightly
14. Repeat the process with the remaining rice papers

What is tempeh?

What is tempeh actually made of? It is a dish made from soybeans that was first made in Indonesia and the first mention of it dates back to the 19th century.

It is a baked bun-like mass that is made from boiled and slightly fermented soybeans.

Since the 70s of the 20th century, tempeh has become an easily available ingredient even in Western countries, and thus it enters the menu especially among vegetarians and vegans, as a common substitute for meat.

This fermentation helps break down the acid the soy contains, making tempeh more digestible.

Tempeh can be modified and prepared in a variety of ways. Fry it in coconut oil and serve it with couscous, or substitute it for ground beef and make a veggie burger, or finely chop it, or grate it and add it to your soup or meatless chili noc carne.

Tempeh is known for its slightly spicy, nutty, earthy flavor that is sometimes compared to that of mushrooms.