Tempeh: What it is and how to use it
Tempeh, a traditional Indonesian food, is made of cooked and coagulated soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life. Pictured above, Tempeh Fries with Horseradish-Dill Mayonnaise.
- Tempeh may be crumbled and used as a ground meat substitute.
- Diced and sautéed, it can be tossed into grain, noodle or vegetable dishes.
- Mash it with vegan mayonnaise, add some finely diced celery and minced scallion, and use as a sandwich spread or wrap filling.
- Tempeh may also be sliced and sautéed like cutlets, and served with a barbecue sauce.
Though it might be argued that tempeh is not quite as versatile as tofu, there are many tempting ways to use it. Here are some of those you’ll find on VegKitchen:
- Tijuana Tempeh
- Tempeh Teriyaki
- Tangy Tempeh with Portobello Mushrooms
- Japanese Noodles with Tempeh and Vegetables
- Tempeh, Kale, and Sweet Potato Skillet
- Hearty Breakfast Skillet
- Sweet and Smoky Tofu or Tempeh Strips
- Grilled Tempeh, Green Beans, and Pineapple
- Tempeh Tamale Pie
- Thai Coconut Tempeh with Pineapple Salsa
- Barbecue-Flavored Roasted Tempeh and Vegetables
- Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes
- Tempeh Fries with Horseradish-Dill Mayonnaise