Wanna incorporate more tempeh into your cooking? Read on for helpful tips and 7 of my favorite vegan tempeh recipes.
Tempeh, tofu’s meatier cousin, is one of my go-to meat substitutes. It’s so versatile, easy to work with, and lasts forever in the fridge. Its chewy texture is a perfect addition to a plant-based diet and when cooked properly, it takes on the flavor of whatever you pair it with. In a nutshell, I think it’s vastly underrated!
What is Tempeh
Tempeh (pronounced TEM-pay) is a traditional Indonesian food and go-to healthy protein source for vegans all over the world. It’s a fermented ingredient made out of soybeans (like tofu). To make tempeh, soybeans are first cooked, then naturally fermented into a solid block. Tempeh is usually located in the refrigerated section in the supermarket (next to things like tofu, kimchi, etc.).
Tofu vs. Tempeh
Tofu and tempeh are both made from soybeans, which are packed with protein and fiber, as well as minerals like iron, zinc, calcium, and magnesium. But unlike tofu – which is essentially coagulated soy milk – tempeh is made out of whole soybeans, so more of their nutrients remain intact.
Tofu has a soft, spongy texture and mild, milky flavor. Tempeh, on the other hand, has a hearty, toothsome texture and an earthy, slightly bitter taste.
How to Make Tempeh Taste Good
Many people say they don’t like tempeh because of its slightly bitter taste. And it’s true that tempeh needs a bit more prep than tofu – since you can’t just fry it up and eat it. To tame the bitterness, marinate, steam, or simmer tempeh in a flavored liquid before the ultimate cooking method.
What Can You Cook With Tempeh
Tempeh’s hearty texture makes it ideal for slicing, cubing, or crumbling to resemble ground meat. You can roast it, fry it, or grill it – the possibilities are nearly endless. Here are 7 of my favorite vegan tempeh recipes.