If you're wondering, "What is tempeh?", you've come to the right place! This guide will teach you how to cook it perfectly for all sorts of tempeh recipes.
Tempeh is one of my favorite sources of plant-based protein. I love its earthy, nutty flavor and firm texture. But most of all, I love its versatility. It can crisp up into tasty vegan bacon, fill out a stir fry, crumble into a substitute for ground meat, and more.
Below, I’m sharing a simple guide to tempeh: what it is, how to cook it, and my best tempeh recipes. If you follow a plant-based diet or are interested in eating less meat, I hope you’ll give it a try! This vegan protein is delicious, healthy, and easy to prepare. We should all be eating it more often!
What is Tempeh?
Tempeh is a plant-based protein source that originated in Indonesia. It’s traditionally made from fermented soybeans, though you may see store-bought tempeh made from other beans or grains. During the fermentation process, the beans adhere together to form a block or cake, creating tempeh’s firm, satisfying texture.
You can find tempeh at any health food store or in the refrigerated section of most grocery stores.
Health Benefits
Tempeh is known for its high protein content, but it offers other health benefits too! It’s rich in vitamins and minerals like calcium, manganese, phosphorus, and iron. It’s also high in dietary fiber.
What Does Tempeh Taste Like?
On its own, tempeh has a mild, nutty flavor. But similar to tofu, this plant-based protein will soak up flavor from marinades and sauces. I always marinate it before cooking. Find my go-to marinade in the recipe below!
How to Cook Tempeh
You can prepare tempeh in all sorts of ways. I often bake it, grill it, sauté it, sear it…
Baking is the method I use most often, and if you’re new to cooking this plant-based protein, it’s a great place to start. Here’s how I do it:
Start by chopping the tempeh. Cut it into 1-inch cubes, triangular “steaks,” or 1/2-inch-thick slices. This recipe works with a variety of shapes!
Next, steam it. I know what you’re thinking. “Wait….aren’t we baking it?” Yes, but when I cook tempeh, I almost always start by steaming it. It only takes 10 minutes, and it helps the tempeh soften, which allows it to soak up even more flavor from a marinade. Totally worth it!
While it steams, make your marinade. I love a sweet and savory combo of tamari or soy sauce, rice vinegar, maple syrup, olive oil, and sriracha.
- Heads up:Â I’m sharing the complete recipe with measurements at the bottom of this post!
Marinate for at least 30 minutes. It will take on a ton of delicious flavor!
Finally, bake it. Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange the pieces evenly on the baking sheet, reserving the excess marinade. Bake for 10 minutes, then remove from the oven and brush with more of the marinade. Bake for another 10 minutes, or until browned around the edges.
- Variation:Â Grill it instead of baking! This method works best with large triangles. After marinating, grill over medium heat for 7 to 9 minutes, or until char marks form. Brush with more marinade, then flip and grill for another 4 to 5 minutes, or until well charred.
Find the complete recipe with measurements below.
How to Store
Baked or grilled tempeh keeps well in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep!
Baked Tempeh Recipes
Once it’s baked, there are so many ways you can use this plant-based protein!
- Add the tempeh to a grain bowl. Try it in this kimchi brown rice bliss bowl!
- Toss it into a salad. I like to pair it with crisp romaine lettuce, julienned carrots, avocado, cherry tomatoes, and my vegan ranch dressing.
- Stuff it into a sandwich. I love adding strips to this vegetarian club sandwich.
- Add it to tacos. Tuck it into tortillas with a scoop of guacamole, mango salsa, and shredded cabbage.
- Use it in a stir fry. Toss it into this bok choy stir fry recipe!
How do you like to use it? Let me know in the comments!
More Tempeh Recipes to Try
Try my marinated baked tempeh recipe below! Then, make one of these tasty tempeh recipes next:
Marinated Baked Tempeh
Ingredients
- 1 (8-ounce) package tempeh
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sriracha
- Freshly ground black pepper
Instructions
- Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and steam for 10 minutes. This helps the tempeh become tender and ready to soak up more flavor from the marinade.
- In a small bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange the cubes in a single layer on the baking sheet, reserving the excess marinade.
- Bake for 10 minutes. Remove from the oven and brush more of the marinade onto the cubes. Bake for 10 more minutes, or until the cubes are charred around the edges. Enjoy on salads or grain bowls.
Notes
Hi there, could you use liquid aminos in place of the tamari?
yep, you can!
Looking forward to trying this recipe. I just have to ask, the parchment paper in your photos is always so clean! Do you use a fresh piece when you take photos? Or is there something I’m doing wrong? LOL Love all of your recipes and books. I tell everyone I know about my favorite food blog! 🙂
ha, yep – it’s surprisingly hard (for me) to get appetizing-looking shots with a gunky mess underneath. Colorful roasted vegetables are one thing, but brown tempeh cubes come out of the oven delicious but not necessarily beautiful 🙂
I am just now learning about Tempeh and how to cook with it. Do you have any brands that you recommend? I know that some are gluten free while others are not. I’m trying to reduce the amount of meat we eat in our household!
Hi Emily, I use Lightlife’s Original tempeh, it’s easiest to find in most stores and it’s gluten free. Let me know if you give it a try!
This is so delicious! I have been craving a good sandwich and this really hit the spot!!! Thanks, the sun-dried tomato spread is amazing!
I love this recipe!! I’m super excited to try it out! I just have one question… Does it matter if I use sun dried tomatoes in oil vs. just the dried ones not in oil?
Thank you!!!
either is fine, it doesn’t matter!
This is sooo good!! I also added a little bit of chipotle pepper hot sauce to the mayo which was pretty good
Hi Megan – I’m so glad you liked it!! I’m in love with creamy chipotle things, I bet that was delicious!
Awesome
This is a great recipe. Its really quick and easy to make and is very rich in flavor! I use a safe plastic toothpicks instead of the regular ones and a cute Whale toothpick holder on the side for added charm!
Hey Jeanine!
Another awesome looking recipe. I’m just wondering: I’m on a bit of a “make ahead” kick lately. Do you think the tempeh would benefit – or I guess, more importantly, would it be detrimental to the tempeh – from setting it up to marinate in the fridge the night before?
Thanks so much!
Aidan
Hi Aidan,
Yep, you can marinate it ahead of time!
SO GOOD! Although, I was also a little overambitious with my sandwich stuffings and it was almost too big for my mouth. I made it work, though. Definitely making a mental note of this tempeh recipe – I think it would be lovely crumbled on top of a salad, as well.
Thanks again, Jeanine!
Made this tonight. It was excellent! Will definitely be making this again.
I’m so glad you liked it!
I love this recipe. I turned mine into collard wraps and they were divine! Thanks for the deliciousness.
This sandwich is SO freaking delicious! I had it for lunch yesterday and couldn’t stop exclaiming about how tasty it was while eating it …. And after eating it. I may have told everyone I know. ??
yay, I’m so glad you loved it!!
Hi! I stumbled upon your recipes today and can’t thank you enough. So many new things to try! I grew up in Japan but have lived happily in Austin for the last 10 years.
My question is: Where do you recommend grocery shopping in Austin for these ingredients? Your produce looks amazing! I live in the Zilker neighborhood.
Hi Noah, I usually go to either Whole Foods, Central Market or Wheatsville Coop!
Same here haha. Thanks!
I am a closet tempeh lover. My family never orders it at restaurants yet they eagerly gobble it when I make it for dinner. (At least I think they do) Marinating it and making a sandwich is a wonderful direction to head with Tempeh. All those textures and flavors make for a grand sandwich. Good job.
-Hanne
I love the name of that bread – sweet baby grains! Ahahaha. Have a lovely weekend!
http://www.diaryofanexpatgirl.com
I am in love with this sandwich!!!! Looks so delish!
Ha – so true jeanine about people asking for tempeh recipes – it never happens to me either! But I absolutely love it. Have you tried marinating it in liquid smoke? So delicious – gives it even more of a bacon flavour (I did a recipe with it a while back here http://bit.ly/smokeytempeh
Anyway, love your recipes, and photos. Always stunning. And you’ve inspired me to get tempeh back on the menu this weekend. x
Hi Buffy, thank you! I will have to try the liquid smoke 🙂
Definitely! Works really well also with eggplant, mushrooms, to make smoky ‘meat-like’ textures and flavours.
Have an awesome weekend (it’s Friday 11am here in NZ so clearly I’m already thinking about it!)
x Buffy
For that tempeh marinade, liquid smoke is also your friend. 🙂
I bet! I will have to try it one day. I just assumed most people wouldn’t have it on hand (since I never have it on hand, ha!), and I just love what smoked paprika adds 🙂
This sandwich is a thing of beauty. STUNNING!
thanks Dana!
I have had tempeh in my fridge for a month and now I know what to do with it! Clubs are one of my favorites and I love a veggie version idea. So delicious!
Ha, I hope you enjoy the tempeh recipe!
This is my new favorite thing to eat! I couldn’t wait to try it. When I did I fell in love! My family and I love trying new vevan recipes and this sandwich was a huge hit! My kids usually hate anything leftovers (not that we had any) but they threw fits this morning when they had to settle for oatmeal and fruit for breakfast instead of “what we had last night for supper!” Thank you for this new staple in my household!
HA, I love hearing that! So glad everyone loved it 🙂