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.
- 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