21 Tempeh Recipes That Give Tofu a Run for Its Money
I’m a big fan of really good tempeh recipes, which are underrated and often overlooked in favor of recipes using tempeh’s cousin: tofu.
Tempeh is made with fermented whole soybeans (and sometimes other beans or grains, like barley and rice), so it has a nutty flavor and dense, seedy texture—unlike tofu, which is made from soy milk curds and therefore has a softer, more delicate taste and feel. Because tempeh has a more complex texture and flavor profile than tofu, it is, in my opinion, much more delicious when done right.
Crumbled tempeh makes for a hearty ground-meat substitute—perfect for earthy vegetarian tacos, sloppy joes, or meatballs. For recipes for which you need the tempeh to be nice and tender, it needs a bit more TLC than the quick sauté you might give tofu.
I always buy tempeh when I’m at the grocery store, because it’s relatively cheap where I shop and I love a good deal. There are 18 grams of protein in a standard serving (about three ounces), which is the minimum amount of protein many registered dietitians recommend getting at every meal. And even though I don’t have any dietary restrictions, I’m always interested in eating less meat when I can, since it’s better for the environment.
Most of the time, though, the tempeh winds up sitting in my fridge for ages, until I finally give up and throw it into a stir-fry a few days before it’s set to expire. But honestly, the tempeh deserves better. If you want to change your tempeh ways too, these 21 recipes will help you do just that. They’ll guide you through the proper cooking techniques, and help you turn the humble ingredient into croutons, chilis, vegetarian burgers, and more. Before you know it, you’ll be a tempeh master.
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Katie Trant via Hey Nutrition Lady1 Tempeh Bolognese from Hey Nutrition Lady
Finish this bowl of pasta with a sprinkle of nutritional yeast. It’ll give the vegan Bolognese the funky Parmesan-like flavor it’s begging for.
Get the recipe here.
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Brittany Mullins via Eating Bird Food2 Lemon-Garlic Tempeh from Eating Bird Food
Be sure to sauté your tempeh until it’s nice and brown before you flip it. Trust me: The crunchy crust is to die for.
Get the recipe here.
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Dana Schultz via Minimalist Baker3 Marinated Peanut Tempeh from Minimalist Baker
You’ll need to marinate your tempeh for at least 24 hours if you want these peanut-flavored beauties to taste just right. Add them to grain bowls and salads, or simply snack on them.
Get the recipe here.
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Vaishali Honawar via Holy Cow Vegan4 Curried Tempeh-Quinoa Breakfast Hash from Holy Cow Vegan
You probably won’t even miss the eggs in this hearty, satisfying vegan breakfast hash. But if you’re not vegan, topping it with a fried one definitely won’t hurt.
Get the recipe here.
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Sarah Bond via Live Eat Learn5 Tempeh Tacos With Avocado-Kiwi Salsa from Live Eat Learn
Fun fact: You can make tacos out of just about anything, including tempeh. The tempeh in this recipe gets grated, then sautéed with lots of taco spices, and finally topped with a sweet and creamy avocado-kiwi salsa.
Get the recipe here.
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Vicky Cohen and Ruth Fox via May I Have That Recipe6 Tempeh and Black Bean Burgers from May I Have That Recipe
A combo of ground tempeh and black beans makes for extremely convincing vegetarian burgers, though you don’t need to eat them between buns to enjoy them. Try them sliced up in a wrap or reshaped as meatballs.
Get the recipe here.
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Kiersten Frase via Oh My Veggies7 Thai Tempeh-Stuffed Sweet Potatoes from Oh My Veggies
If you thought you’d seen every rendition of a loaded baked potato, think again. This tempeh-filled version is sweet, spicy, and packed with umami thanks to a healthy dose of soy sauce and Sriracha.
Get the recipe here.
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Deborah Davis via Dietitian Debbie Dishes8 Spicy Tempeh-Stuffed Peppers from Dietitian Debbie Dishes
If you prefer to keep these vegan, simply skip the cheese. The tempeh in the filling has more than enough protein to keep you satisfied.
Get the recipe here.
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Andrew Purcell, Carrie Purcell9 Sheet Pan Tempeh With Cinnamon Kabocha and Fennel from SELF
Soft, cinnamony kabocha squash (it’s like a cross between sweet potato and butternut squash) is the perfect complement to browned tempeh in this easy vegetarian dinner.
Get the recipe here.
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Dana Schultz via Minimalist Baker10 Vegan Meatballs from Minimalist Baker
To make these meatballs, all you really need to do to your tempeh is give it a quick spin in a food processor with the other ingredients, like bread crumbs and onion.
Get the recipe here.
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Gina Homolka via The Full Helping 11 Split Pea Soup With Smoky Tempeh Croutons from The Full Helping
To get your tempeh extra crispy and croutonlike, you’ll need to bake the little cubes for a brief 15 to 20 minutes. They’ll last you for up to five days if you keep them in an airtight container. Add them to your Sunday meal prep plan and toss them into salads and soups all week long.
Get the recipe here.
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Alissa Saenz via Connoisseurus Veg12 Korean Barbecue Tempeh Wraps from Connoisseurus Veg
Since tempeh is made with fermented soybeans, it pairs excellently with the kimchi and gochujang (which are both fermented) in this wrap.
Get the recipe here.
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Kiersten Frase via Oh My Veggies13 Veggie and Tempeh Sloppy Joes from Oh My Veggies
This vegetarian sloppy joe filling takes less time to make than the meatier stuff, and it’s just as sloppy and just as good.
Get the recipe here.
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Richa Hingle via Vegan Richa14 Red Curry Tempeh Summer Rolls from Vegan Richa
These summer rolls are an excellent snack, appetizer, or side dish for any time of the year—not just summer. And the tempeh adds a bit of heartiness to a dish that can be less filling.
Get the recipe here.
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Richa Hingle via Vegan Richa15 Sesame Noodles With Lemongrass Tempeh Crumbles from Vegan Richa
When infused with lemongrass and crumbled up, tempeh makes an excellent addition to any noodle dish. But don’t just stop there—follow the guidelines in this recipe to infuse tempeh with other flavors and use on top of all kinds of dishes, from soup to salads.
Get the recipe here.
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Marisa Moore16 Honey Cider Collard Greens from Marisa Moore
This comforting side dish is easily made vegan with the simple swap of tempeh for bacon. It gives it the same smoky umami boost it needs without the meat.
Get the recipe here.
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Jessica Hylton-Leckie via Jessica in the Kitchen17 Tempeh Stir-Fry With Peanut Ginger Sauce from Jessica in the Kitchen
Though this recipe takes a bit longer to make than your average stir-fry, thanks to the fact that tempeh needs more time over heat, it’s about as easy as it gets when it comes to cooking with the ingredient.
Get the recipe here.
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Lisa Lin via Healthy Nibbles and Bits18 Tempeh Lettuce Wraps from Healthy Nibbles and Bits
Grinding the tempeh gives it a texture similar to what you’d normally get in chicken lettuce wraps. After being cooked in broth, soy sauce, and pinch of maple syrup, it’s just as tender as chicken too.
Get the recipe here.
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Beth Moncel via Budget Bytes19 Sweet and Spicy Tempeh Bowls from Budget Bytes
This hearty bowl is great for lunch or dinner, designed with meal prep in mind, and costs less than $2 a serving. It also takes a mere 30 minutes to make, and is totally meat- and dairy-free if you skip the ranch and cheese.
Get the recipe here.
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Melissa Huggins via Vegan Huggs20 Vegan BLT from Vegan Huggs
With some help from oven-baked tempeh that’s been marinated in a smoky-sweet sauce, these BLTs (or TLTs, rather) taste amazing.
Get the recipe here.
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Shira McDermott via In Pursuit of More21 Kale Tempeh Salad With Maple-Tahini Dressing from In Pursuit of More
Chop tempeh into cubes and cook it until crisp for an excellent, crunchy salad topper that’s way more protein-rich than classic croutons.
Get the recipe here.
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