20 Flavorful Tempeh Recipes for Every Occasion

Are you looking for a protein-packed ingredient to add some excitement to your meals? Look no further than tempeh! This fermented soybean product has been gaining popularity in recent years, and for good reason. Tempeh is not only high in protein and fiber, but it’s also packed with nutrients like vitamins, minerals, and probiotics.

Whether you’re a seasoned vegetarian or just looking to mix things up, tempeh is an incredibly versatile ingredient that can be used in a wide range of dishes. From stir-fries and curries to sandwiches and salads, tempeh is the perfect addition to any meal. In this article, we’ll explore 20 flavorful tempeh recipes for every occasion – from quick weeknight dinners to special weekend meals. Whether you’re in the mood for something spicy, savory, or sweet, we’ve got you covered.

Spicy Tempeh Stir-Fry with Peanuts

This recipe combines the nutty flavor of tempeh with the crunch of peanuts and a kick of heat from chili flakes. Perfect as a quick weeknight dinner or a flavorful vegan option.

Ingredients:

– 1 block of tempeh, cut into small pieces
– 2 tablespoons of peanut oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of chili flakes
– 1/4 cup of chopped peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the peanut oil in a wok or large skillet over medium-high heat.
2. Add the tempeh, onion, garlic, and ginger. Cook for 3-4 minutes, stirring occasionally.
3. Add the chili flakes and stir to combine. Cook for an additional minute.
4. Stir in the chopped peanuts and cook for 1 minute, until they are lightly toasted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 15-20 minutes

BBQ Tempeh Sandwiches with Slaw

Elevate your sandwich game with this easy-to-make BBQ tempeh recipe, featuring a tangy slaw and crispy tempeh. Perfect for a quick lunch or dinner.

Ingredients:

– 1 package of tempeh
– 1/4 cup of BBQ sauce
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Slaw (see below for recipe)
– Lettuce, tomato, cheese, and any other toppings you like

Slaw Recipe:

– 2 cups of shredded cabbage
– 1 cup of shredded carrot
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of olive oil
– Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Slice the tempeh into thin strips and marinate in a mixture of BBQ sauce, olive oil, apple cider vinegar, smoked paprika, salt, and pepper for at least 30 minutes.
3. Grill the tempeh for about 5-7 minutes per side, or until crispy.
4. Assemble the sandwiches with grilled tempeh, slaw, lettuce, tomato, cheese, and any other toppings you like.

Cooking Time: 20-25 minutes

Crispy Baked Tempeh Nuggets

Get ready to crunch into a tasty and healthy snack with these crispy baked tempeh nuggets! Made with simple ingredients and minimal prep, this recipe is perfect for a quick and satisfying treat.

Ingredients:
• 1 block of tempeh (8 oz), crumbled
• 1/2 cup whole wheat breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs, garlic powder, paprika, salt, and pepper.
3. Dip each crumbled tempeh piece into the breadcrumb mixture, pressing gently to coat evenly.
4. Place the coated tempeh nuggets on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the nuggets.
6. Bake for 20-25 minutes or until golden brown and crispy.

Cooking Time: 20-25 minutes

Tempeh Bacon BLT Salad

Elevate your lunch game with this innovative take on the traditional BLT, featuring crispy tempeh “bacon” and fresh greens.

Ingredients:

– 1 package of tempeh
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon olive oil
– 4 slices of bread (toasted)
– 4 lettuce leaves
– 2 tomato slices
– 2 red onion slices
– 2 tablespoons mayonnaise
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into thin strips and marinate in a mixture of soy sauce, maple syrup, rice vinegar, and olive oil for at least 30 minutes.
3. Toast the bread slices.
4. Assemble the salad by placing toasted bread on a plate, topping with lettuce leaves, tomato slices, red onion slices, and crumbled tempeh “bacon”.
5. Drizzle with mayonnaise and season with salt and pepper to taste.

Cooking Time: 30 minutes (including marinating time)

Maple-Glazed Tempeh with Roasted Vegetables

This sweet and savory recipe combines the nutty flavor of tempeh with the natural sweetness of maple syrup, all wrapped up with a medley of roasted vegetables. Perfect for a quick weeknight dinner or a healthy lunch option.

Ingredients:

– 1 block of tempeh
– 2 tablespoons of pure maple syrup
– 1 tablespoon of soy sauce
– 1 tablespoon of olive oil
– 1 onion, peeled and chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, soy sauce, and olive oil.
3. Place the tempeh in a shallow dish and brush with the glaze.
4. Roast the chopped onion, garlic, and red bell pepper on a baking sheet for 20-25 minutes, or until tender.
5. Serve the glazed tempeh alongside the roasted vegetables.

Cooking Time: 30-35 minutes

Tempeh Reuben Sandwich with Sauerkraut

A twist on the classic Reuben sandwich, this version features tempeh instead of corned beef and is packed with flavor from the sauerkraut and Swiss cheese.

Ingredients:

– 1 package of tempeh
– 2 tablespoons of vegan Thousand Island dressing
– 2 slices of rye bread
– 1/4 cup of sauerkraut, drained
– 2 slices of Swiss cheese
– 1 tablespoon of caraway seeds
– Lettuce or spinach leaves (optional)

Instructions:

1. Cut the tempeh into thin strips and marinate it in the vegan Thousand Island dressing for at least 30 minutes.
2. Grill the tempeh until crispy, about 3-4 minutes per side.
3. Assemble the sandwich by spreading a layer of sauerkraut on one slice of rye bread, followed by the grilled tempeh, Swiss cheese, and caraway seeds.
4. Top with the second slice of rye bread.
5. Serve immediately and garnish with lettuce or spinach leaves if desired.

Cooking Time: 15-20 minutes

Indonesian Tempeh Satay with Peanut Sauce

Experience the rich flavors of Indonesia with this popular street food dish, featuring crispy tempeh skewers served with a creamy peanut sauce.

Ingredients:

– 1 block of tempeh
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon coriander powder
– 1/4 teaspoon cumin powder
– Salt and black pepper to taste
– Vegetable oil for grilling
– Peanut sauce (recipe below)

Peanut Sauce:

– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– Salt to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Cut tempeh into small pieces and thread onto skewers, leaving a small space between each piece.
3. In a bowl, whisk together coconut milk, soy sauce, garlic, ginger, coriander powder, cumin powder, salt, and black pepper.
4. Add the tempeh skewers to the marinade and let sit for at least 30 minutes.
5. Grill the tempeh skewers for 3-4 minutes per side, or until crispy and slightly charred.
6. Serve with peanut sauce and enjoy!

Cooking Time: 15-20 minutes

Smoky Tempeh Chili

This hearty, plant-based chili gets a boost from smoky tempeh, adding depth and umami flavor to the rich, comforting dish. Serve with crusty bread or over rice for a satisfying meal.

Ingredients:

– 1 cup cooked tempeh, crumbled
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Stir in the cooked tempeh, diced tomatoes, kidney beans, smoked paprika, and chili powder. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.

Cooking Time: 25-30 minutes

Teriyaki Tempeh Rice Bowl

A flavorful and nutritious bowl filled with sweet and savory teriyaki tempeh, served over a bed of fluffy Japanese-style rice and topped with crunchy vegetables and creamy avocado.

Ingredients:

– 1 block tempeh, cut into small pieces
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese-style rice (short-grain rice)
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1/2 avocado, sliced
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. In a small bowl, whisk together teriyaki sauce and 2 tablespoons water.
2. Add tempeh pieces to the sauce mixture and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Cook Japanese-style rice according to package instructions.
4. Grill or pan-fry tempeh until golden brown, about 5-7 minutes per side.
5. Assemble bowls by placing cooked rice on the bottom, followed by grilled tempeh, red bell pepper, carrot, and avocado slices.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped green onions if desired.

Cooking Time: 20-30 minutes

Tempeh Tacos with Avocado Crema

Experience the unique flavor of tempeh in a vibrant taco dish, paired with creamy avocado crema and crunchy toppings. This recipe is a delicious vegetarian twist on traditional tacos.

Ingredients:

– 1 package of tempeh
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Avocado crema (see below for recipe)
– Chopped cilantro, lime wedges, and sliced radishes for topping

Avocado Crema:

– 3 ripe avocados
– 1/2 cup plain Greek yogurt
– Juice of 1 lime
– Salt to taste

Instructions:

1. Cook the tempeh according to package instructions.
2. Heat olive oil in a pan and sauté the onion and garlic until softened.
3. Add taco seasoning and stir to combine. Then, add cooked tempeh and stir until coated with the seasoning mixture.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning tempeh mixture onto tortillas, topping with avocado crema, and adding your favorite toppings.

Cooking Time: 15 minutes

Buffalo Tempeh Wraps with Ranch Dressing

Elevate your wrap game with this flavorful and spicy recipe that combines the bold taste of buffalo tempeh with creamy ranch dressing, all wrapped up in a crispy tortilla.

Ingredients:

– 1 package of tempeh
– 1/4 cup Frank’s RedHot sauce
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– 4 large flour tortillas
– 1 head of lettuce, chopped
– 1 cup shredded carrot
– 1/2 cup crumbled blue cheese (optional)
– Ranch dressing for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together Frank’s RedHot sauce and soy sauce.
3. Add tempeh and marinate for at least 30 minutes.
4. Grill or bake the tempeh until crispy and golden, about 10-12 minutes.
5. Assemble wraps by spreading ranch dressing on each tortilla, followed by a few slices of buffalo tempeh, lettuce, carrot, and blue cheese (if using).
6. Serve immediately and enjoy!

Cooking Time: 30-40 minutes

Tempeh Bolognese over Pasta

This recipe reimagines the traditional Italian dish by substituting tempeh for ground beef, adding an extra layer of nutrition and flavor to this hearty pasta dish.

Ingredients:

– 1 package tempeh
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper to taste
– 12 oz pasta of your choice
– Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Crumble the tempeh into the skillet and cook until browned, breaking up with a spoon as it cooks.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Stir in the crushed tomatoes, basil, salt, and pepper.
6. Simmer the sauce for 10-15 minutes, stirring occasionally, allowing flavors to meld.
7. Combine cooked pasta and tempeh bolognese; top with Parmesan cheese (if using). Serve hot.

Cooking Time: 20-25 minutes

Lemon Garlic Tempeh Skewers

Elevate your snack game with these flavorful skewers, featuring tangy lemon and savory garlic marinating tempeh. Perfect for a quick and easy appetizer or snack.

Ingredients:

– 1 package of tempeh, cut into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon soy sauce (optional)
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together lemon juice, garlic, olive oil, and soy sauce (if using).
3. Add the tempeh cubes to the marinade and stir until coated.
4. Thread the marinated tempeh onto the skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the tempeh is golden brown and crispy.

Cooking Time: 15-20 minutes

Tempeh Curry with Coconut Milk

This recipe is a flavorful and nutritious twist on traditional curry, featuring tempeh as the protein source. The coconut milk adds a rich and creamy texture to this dish.

Ingredients:

– 1 block of tempeh, crumbled
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of curry powder
– 1/2 teaspoon of turmeric
– 1/4 teaspoon of cayenne pepper (optional)
– 1 can of coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the onions and cook until they start to brown, about 3-4 minutes.
3. Add the garlic, ginger, curry powder, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly.
4. Add the crumbled tempeh and stir-fry until it’s coated with the spice mixture.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes, or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.

Cooking Time: 20-25 minutes

Tempeh Sushi Rolls with Spicy Mayo

Experience the unique flavor combination of tempeh and spicy mayo wrapped in a crispy sushi roll. This innovative recipe is perfect for adventurous eaters looking to spice up their sushi game!

Ingredients:

– 1 block of tempeh, crumbled
– 1 cup cooked Japanese short-grain rice
– 1/2 cup water
– 1 tablespoon sesame oil
– 1 sheet of nori seaweed
– Spicy mayo (store-bought or homemade)
– Optional fillings: cucumber, carrot, avocado, pickled ginger

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet in half and place a thin layer of sushi rice on each half.
3. Top the rice with crumbled tempeh and optional fillings (if using).
4. Roll the nori tightly but gently, applying even pressure to form a compact roll.
5. Slice into individual pieces and serve with spicy mayo for dipping.

Cooking Time: 10-15 minutes

Sweet and Sour Tempeh Stir-Fry

A flavorful and healthy stir-fry recipe that combines the nutty taste of tempeh with a tangy sweet and sour sauce, perfect for a quick weeknight dinner.

Ingredients:

– 1/2 cup tempeh, crumbled
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 tablespoons sweet and sour sauce
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent, about 3 minutes.
3. Add bell peppers; stir-fry until tender, about 4-5 minutes.
4. Add tempeh; stir-fry for 1-2 minutes, until lightly browned.
5. In a small bowl, whisk together sweet and sour sauce, soy sauce, and ginger.
6. Pour the sauce over the tempeh mixture; stir-fry until sauce is bubbly and slightly thickened, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with green onions and sesame seeds, if desired.

Cooking Time: 15-20 minutes

Tempeh Breakfast Scramble with Veggies

Kick-start your day with a nutritious and flavorful breakfast that’s packed with protein and fiber. This Tempeh Breakfast Scramble with Veggies is a delicious and easy-to-make recipe that combines the savory flavor of tempeh with sautéed vegetables.

Ingredients:

– 1/2 cup tempeh, crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 mushrooms, sliced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Chopped fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Add the onion, garlic, bell pepper, and mushrooms. Cook until the vegetables are tender, about 5 minutes.
3. Add the crumbled tempeh to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
4. Season with soy sauce (if using) and salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro or parsley if desired.

Cooking Time: 10-12 minutes

Tempeh Caesar Salad with Croutons

This vegan take on the classic Caesar salad swaps traditional chicken or anchovies for nutritious tempeh, while adding crunchy homemade croutons. Perfect as a main dish or as a side, this recipe is sure to please.

Ingredients:

– 1 package tempeh, cut into small pieces
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– 4 cups romaine lettuce, chopped
– 1/4 cup homemade croutons (see below)
– 2 tablespoons vegan Caesar dressing (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together garlic, olive oil, lemon juice, apple cider vinegar, Dijon mustard, and nutritional yeast.
3. Add tempeh and marinate for at least 30 minutes.
4. Toss tempeh with salt and pepper to taste.
5. Grill or sauté tempeh until golden brown.
6. Assemble salad by placing romaine lettuce on a plate, topping with grilled tempeh, and finishing with croutons and Caesar dressing.

Crouton Recipe:

– 1/2 baguette, cut into small cubes
– 1 tablespoon olive oil
– Salt to taste

Preheat oven to 350°F (175°C). Toss bread with olive oil and salt. Bake for 10-12 minutes or until crispy.

Cooking Time: approximately 45 minutes

Tempeh Gyros with Tzatziki Sauce

Experience the flavors of Greece with this vegan twist on classic gyros. Crispy tempeh, fresh veggies, and creamy tzatziki sauce come together in a satisfying and healthy street food-inspired dish.

Ingredients:

– 1 package tempeh
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cucumber, peeled and grated
– 1/2 cup vegan yogurt
– 1 tsp lemon juice
– Salt and pepper to taste
– 4-6 pita breads

Instructions:

1. Preheat a non-stick skillet or grill over medium-high heat.
2. Cut the tempeh into thin strips and coat with breadcrumbs.
3. Cook the tempeh for 3-4 minutes per side, until crispy and golden.
4. Meanwhile, toast the pita breads.
5. Assemble the gyros by placing cooked tempeh on each pita, topping with sliced onion, garlic, cucumber, and tzatziki sauce (see below).
6. Serve immediately.

Tzatziki Sauce:

– Combine yogurt, lemon juice, salt, and pepper in a bowl.
– Stir in grated cucumber.
– Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 15-20 minutes

Tempeh Shepherd’s Pie with Mashed Potatoes

A plant-based twist on a classic comfort food dish, this Tempeh Shepherd’s Pie combines savory tempeh with creamy mashed potatoes for a hearty and satisfying meal.

Ingredients:

– 1 package of tempeh, crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of vegetable broth
– 1 tablespoon of tomato paste
– 1 teaspoon of dried thyme
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2-3 medium-sized potatoes, peeled and chopped
– 1/4 cup of non-dairy milk or water
– 2 tablespoons of butter or vegan alternative

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook tempeh mixture according to package instructions.
3. Boil potatoes until tender, then mash with non-dairy milk and butter.
4. In a separate pan, sauté onion and garlic until softened.
5. Combine cooked tempeh, vegetable broth, tomato paste, thyme, salt, and pepper in the same pan. Simmer for 10 minutes.
6. Transfer tempeh mixture to a baking dish, followed by mashed potatoes.
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: Approximately 45-50 minutes.

Summary

Discover the versatility and flavor of tempeh with these 20 delicious recipes. From spicy stir-fries to BBQ sandwiches, crispy nuggets to savory salads, there’s something for every occasion. Try making Tempeh Bacon BLT Salad, Maple-Glazed Tempeh with Roasted Vegetables, or Smoky Tempeh Chili. Or, go international with Indonesian Tempeh Satay or Tempeh Sushi Rolls with Spicy Mayo. Whether you’re a vegan, vegetarian, or just looking for new flavors, these recipes will inspire you to get creative and enjoy the nutty taste of tempeh.