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Tempeh, popularised in Indonesia, is a protein-packed ingredient typically made from fermented soybeans. It’s nutritionally rich, affordable, and eco-friendly compared to its animal-based counterparts. Tempeh is also cruelty-free, making it a popular meat substitute for vegetarians and vegans.
But while the tempeh dishes found in Indonesia are seriously mouthwatering, many people have a less-than-average experience when trying to use tempeh at home.
If you have encountered bland or bitter tempeh, or if you are a little hesitant about it, we’ve created a list of delicious tempeh recipes to help you make the most of this amazingly beneficial food. But before we get to the list, let’s address some common questions to save you some trouble in the kitchen.
Q: What is the best way to eat tempeh?
After cooking with tempeh for over 10 years, we’ve found that the easiest and most reliable option, especially for those who are new to tempeh, is to buy pre-marinated tempeh. However, if you prefer to marinate it yourself, the best approach is to pan-fry the tempeh first. Pan-frying gives it a crispy and meaty texture, which enhances its taste.
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Q: What goes well with tempeh?
Tempeh is a great addition to stir-fries, sandwiches, salads, and grain bowls. You can sauté tempeh with vegetables and your favourite sauces or dressings for a quick and satisfying meal. It can also be crumbled and used as a protein-rich topping for tacos, nachos, or pasta dishes.
Q: How long does tempeh last in the fridge?
When stored properly, tempeh can last in the fridge for about three days after opening. It’s important to keep it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. It is recommended to consume tempeh within three days of opening for optimal taste and texture.
Now that you know the best way to eat tempeh and what goes well with it, let’s dive into these 16 tasty tempeh recipes that will surely delight your taste buds.
The Best Tempeh Recipes (Vegan-Friendly)
From vegan Gado Gado to the best tempeh bacon, these recipes will satisfy your taste buds and crush any doubt you had about tempeh.
1
Vegan Gado Gado (Indonesian Salad with Peanut Sauce)
Originating from Indonesia, Gado Gado is a traditional salad that combines vegetables, boiled eggs, tofu, tempeh, peanut sauce, and prawn crackers. Our vegan version skips the eggs and prawn crackers, creating a fully plant-powered dish that's equally delicious. Try this mouthwatering and healthy twist on a classic Indonesian dish!
2
Tempeh in Creamy Mushroom Coconut Sauce
Thomas from Full of Plants has created a winning tempeh recipe. In just one skillet, you'll enjoy sautéed tempeh in a creamy, peppery mushroom coconut sauce. This dish is bursting with flavours, including garlic goodness while packing in 20 grams of protein per serving.
The nutty flavour of tempeh blends perfectly with the savoury mushroom sauce. You can serve this delicious dish over rice or noodles for a satisfying dinner.
3
Vegan Bao Burgers with Peking Tempeh
Amanda from My Goodness Kitchen has created these delectable Vegan Bao Burgers. These Asian-inspired burgers are made with healthy tempeh and packed with delicious flavours. The soft Bao buns perfectly complement the bold Peking tempeh, and the fresh herb salad adds a crunchy and refreshing twist.
4
Maple Mustard Tempeh with Shallots & Thyme
This recipe from The First Mess features tempeh coated in a special sauce made with two types of mustard, maple syrup, white wine, shallots, garlic, thyme, miso, and lemon. It's ready in just 25 minutes!
To make this dish, Laura generously coats the tempeh cubes in mustard and maple syrup, creating a tangy, sweet, slightly spicy sauce. She thickens the sauce with an arrowroot slurry, adds miso for depth, and finishes with a squeeze of lemon. Enjoy this tempeh in grain bowls, salads, or as a side to roasted vegetables and potatoes.
5
Vegan Tempeh Reuben Sandwich
Our Vegan Tempeh Reuben Sandwich is quick and easy to make, taking only 20 minutes. This mouthwatering sandwich features vegan cheese, sauerkraut, gherkins, marinated tempeh, and a simple yet perfect sauce. Whether you're a seasoned vegan or new to plant-based eating, this Vegan Tempeh Reuben is a must-try for a delightful, quick, and tasty lunch!
6
Tempeh Kecap
Experience a delicious adventure with Nisha's Tempeh Kecap from Rainbow Plant Life. This stir-fry dish features protein-packed tempeh coated in a special sweet-and-savory sauce made with kecap manis and Indonesian spices. Cook it all in one pan for a quick and easy gourmet meal!
This recipe gives you a reason to explore your local Southeast Asian or East Asian grocery store. Ingredients like lime leaves, lemongrass, and kecap manis combine a blend of tangy, fresh, sweet, spicy, and savoury flavours.
7
Vegan Gochujang Tempeh Wings
When you're craving vegan wings, try Eva's Gochujang Tempeh Wings from The Curious Chickpea. These wings are super crispy, bursting with flavour, and perfect for dipping in gochujang mayo.
The key to their yumminess is the savoury gochujang marinade. They're coated with starch and panko breadcrumbs for a fantastic crunch and to absorb all the delicious marinade.
8
Satay Tempeh Marinade
Introducing our Satay Tempeh Marinade, a delicious way to enhance your meals. This versatile marinade is perfect for tempeh, tofu, seitan, and even veggies like cauliflower, zucchini, and capsicum (peppers). Its balanced flavours and tangy twist take your dishes to a whole new level of yum!
9
Easy Tempeh Vegan Gyros (Vegan Weeknight Dinner Idea!)
These gyros, from Jessica in The Kitchen are a plant-based version of the classic Greek favourite, featuring marinated tempeh slices that are oven-roasted. They're then tucked into pita bread with Greek-inspired toppings. It's a quick and easy vegan dinner option for busy weeknights when you need something delicious in a hurry.
10
Vegan Tempeh Marsala | Easy & Delicious
This dish is a plant-based version of the classic Italian-American favourite, Chicken Marsala. It's gluten-free and suitable for those with dietary restrictions.
Instead of pan-fried chicken, this recipe features pan-seared tempeh and hearty mushrooms in a creamy cashew marsala sauce. Enjoy it alone or with pasta, rice, roasted potatoes, or Italian herbed veggies.
11
Tempeh Tenders + Sweet Potato Fries (baked, vegan, gluten free, oil free)
Let's talk about Remy's Tempeh Tenders from Veggiekins - a tasty recipe that is vegan, gluten-free, and oil-free. These tenders are crispy, crunchy, and delicious. Remy uses chickpea breadcrumbs for extra protein and crispiness. If you can have gluten, regular breadcrumbs work too. Instead of eggs, tahini makes the breadcrumbs stick, providing moisture without processed oils.
12
Beet Tempeh Veggie Burgers | Up Beet Kitchen
These homemade Beet Tempeh Veggie Burgers from Allison at Up Beet Kitchen are gluten-free and can be made soy-free by swapping tempeh for chickpeas and tamari for liquid aminos.
These beet tempeh burgers are meaty, with a great texture and satisfying mouthfeel, thanks to vegan butter and mayo. These ingredients may sound unusual, but they enhance the taste. If you want a fantastic veggie burger, try Allison's Beet Tempeh Veggie Burgers and enjoy the beefy taste and texture at home!
13
Tempeh Khao Soi
Full of Plants is back on this list with their Tempeh Khao Soi. Khao Soi is a popular dish from Northern Thailand. It features noodles in a creamy coconut milk broth with flavours from red curry paste, ginger, and garlic. In this vegan version, tempeh is used for protein instead of chicken, and soy sauce replaces fish sauce. If you're looking for a delicious and exotic soup, Tempeh Khao Soi is a must-try in your kitchen!
14
Tempeh Bacon
Tempeh Bacon is a recipe that has gained popularity. In this version, the marinade, which includes maple syrup, soy sauce, and liquid smoke, creates a delicious treat for your taste buds.
What sets Alyssa's recipe apart is her clear instructions and helpful photos. One of her readers, Karen, raved about it, saying, "This tempeh bacon is amazing! I've tried many recipes, but yours is the best. I followed your instructions exactly, sliced the tempeh thin, and baked it to perfection. I can't wait to share this recipe with my friends. Thank you!"
15
Sticky Ginger Tempeh with Coconut Rice
Laura's Sticky Ginger Tempeh with Coconut Rice from The First Mess is bursting with flavour and easy to make. The star ingredient is tempeh, which has a meaty texture and pairs well with coconut rice.
What makes tempeh taste amazing in this recipe is the combination of bold flavours like hot sauce, ginger, garlic, lime, and soy sauce.
16
Vegan Rib Sandwich with Street Corn
Step into the world of delicious plant-based eating with Nisha's Vegan Rib Sandwich with Street Corn from Cooking For Peanuts. These sandwiches have a "meaty" texture and flavour, but they're way healthier than meat.
Made with tempeh, they're tasty and good for your heart, providing plant-based protein, iron, and fibre. This recipe is made without any added oil, making it even better for you. It's a simple, family-friendly meal using budget-friendly ingredients, and the best part is you won't need a bunch of pots and pans to make it.
16 Tempeh Recipes That Prove It’s Not Bland
- Author: Maša Ofei
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 2
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Description
From vegan Gado Gado to the best tempeh bacon, these recipes will satisfy your taste buds and crush any doubt you have about tempeh.
Ingredients
Warm Vegan Lentil Salad with Tempeh (Gluten-Free)
- 1 cup dry brown lentils,* soaked for at least 8 hours
- ¼ cup rice bran oil(use half to bake beetroots & to fry tempeh)
- 4 small / 550g / 1.21 pounds beetroots, peeled and cut into wedges
- ½ teaspoonsalt
- 250g / 8.82 ounces green beans, trimmed and halved
- 150g / 5.29 ounces pre-marinated tempeh, chopped into cubes
- 85g / 3 ounces baby spinach
- 3 garlic cloves, finely chopped or minced
Dressing:
- Use this recipe
Instructions
- Preheat the oven to 200 degrees Celcius / 390 degrees Fahrenheit fan-forced and lightly grease a baking tray. Set aside.
- Wash the soaked lentils and add them to a saucepan along with 3 cups / 750ml of water and bring it to a rapid simmer on medium-high heat. Then reduce the heat to a gentle simmer. Cook, uncovered, for 20-30 minutes. Lentils are cooked as soon as they are tender and no longer crunchy.
- Once cooked, strain the lentils and give them a quick rinse. Return them to the saucepan and stir in a good pinch of salt.
- While the lentils are simmering, toss the beetroot with 2 tablespoons of the oil and salt. Place them on the baking tray we prepared earlier and place them in the oven for 20 minutes.
- While the beetroot is baking, place the beans in a saucepan of boiling water for 8 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a frying pan on medium-high heat, add the other 2 tablespoons of oil, add the tempeh and fry on each side for 1-2 minutes until it starts to crisp up and brown a little.
- Add in the garlic and baby spinach and cook for another minute. Take off heat and set aside.
- Make the dressing as per the recipe.
- Combine the cooked lentils, beetroot, beans, tempeh with garlic and spinach, and the dressing all in a bowl. Toss well and serve.
Notes
Lentils: If you don’t have dry brown lentils, use 3 cups / 500g of cooked lentils from a can. They are softer than home-cooked lentils, so keep in mind it will slightly change the salad’s texture. Drain and rinse them before using.
