Tempeh is a fantastic canvas for a variety of flavors and cooking techniques, making it a staple for home cooks looking to jazz up their meals. From savory stir-fries to grilled delights, these recipes showcase tempeh’s ability to absorb spices and marinades, creating dishes that satisfy both meat lovers and plant-based enthusiasts alike. Get ready to experiment with textures and tastes that will take your culinary skills to the next level.
This Maple Glazed Tempeh Stir-Fry is a delightful mix of sweet and savory flavors. The tempeh gets a nice caramelization from the maple syrup, making it both tasty and satisfying. It’s packed with colorful veggies, adding a fresh crunch to every bite.
Making this dish is simple and quick, perfect for a weeknight dinner. With just a few ingredients and minimal prep time, you’ll have a delicious meal on the table in no time!
Ingredients
1 block of tempeh, cubed
2 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 cup spinach
1/2 onion, sliced
2 cloves garlic, minced
1 tablespoon sesame seeds
Salt and pepper to taste
Instructions
Prepare the Tempeh: In a bowl, mix maple syrup and soy sauce. Add cubed tempeh and let it marinate for at least 15 minutes.
Cook the Tempeh: Heat olive oil in a large skillet over medium heat. Add marinated tempeh and cook until golden brown, about 5-7 minutes.
Add Vegetables: Stir in sliced bell pepper, onion, and garlic. Cook for another 3-4 minutes until the veggies are tender.
Add Spinach: Toss in the spinach and cook until wilted, about 1-2 minutes.
Finish: Sprinkle with sesame seeds, season with salt and pepper, and serve warm.
This Tempeh and Vegetable Curry is a delightful dish that combines the nutty flavor of tempeh with a medley of fresh vegetables. It’s rich, creamy, and packed with spices that create a warm and comforting meal. Plus, it’s super easy to whip up, making it perfect for a weeknight dinner or a cozy weekend meal.
The combination of spices and coconut milk gives this curry a deliciously creamy texture, while the tempeh adds a hearty protein punch. Serve it over rice or with naan for a complete meal that’s sure to satisfy.
Ingredients
1 block of tempeh, cubed
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 bell pepper, chopped
2 carrots, sliced
1 zucchini, chopped
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Cilantro for garnish
Cooked rice or naan for serving
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the cubed tempeh and cook for about 5 minutes, allowing it to brown slightly.
Mix in the bell pepper, carrots, and zucchini, cooking for another 5 minutes until the vegetables start to soften.
Pour in the coconut milk, curry powder, turmeric, salt, and pepper. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Serve hot over rice or with naan, garnished with fresh cilantro.
This BBQ Tempeh Sandwich is a delightful mix of flavors and textures. The smoky, sweet BBQ sauce pairs perfectly with the crunchy coleslaw, making each bite a treat. It’s simple to whip up, making it a great option for a quick lunch or dinner.
Whether you’re a long-time tempeh lover or trying it for the first time, this sandwich is sure to impress. It’s hearty, satisfying, and packed with plant-based goodness!
Ingredients
1 block of tempeh, sliced
1 cup BBQ sauce
4 burger buns
2 cups coleslaw mix
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Prepare the Tempeh: In a saucepan, steam the sliced tempeh for about 10 minutes to soften it. This helps absorb the flavors better.
Coat with BBQ Sauce: Remove the tempeh from the heat and toss it in BBQ sauce until well coated.
Cook the Tempeh: Heat a skillet over medium heat and cook the BBQ-coated tempeh for about 5-7 minutes on each side until caramelized.
Make the Coleslaw: In a bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until well combined.
Assemble the Sandwich: Place a few pieces of BBQ tempeh on the bottom half of each burger bun. Top with coleslaw and garnish with fresh cilantro. Add the top bun and enjoy!
Crispy Baked Tempeh Nuggets are a tasty and healthy snack or meal option. These nuggets are packed with protein and have a delightful crunch that makes them hard to resist. With a blend of spices and a simple baking process, they are easy to whip up in no time.
Perfect for dipping in your favorite sauce, these nuggets are not only delicious but also a great way to incorporate more plant-based protein into your diet. Whether you’re serving them at a party or enjoying them as a quick lunch, they’re sure to please everyone!
Ingredients
1 block of tempeh (8 oz), cut into bite-sized pieces
1 cup breadcrumbs
1/2 cup all-purpose flour
1/2 cup plant-based milk
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil for drizzling
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix the plant-based milk and soy sauce. In another bowl, combine breadcrumbs, flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
Dip each piece of tempeh into the milk mixture, then coat it with the breadcrumb mixture. Place on the prepared baking sheet.
Spray or drizzle the nuggets with cooking spray or olive oil for extra crispiness.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve warm with your favorite dipping sauce and enjoy!
Tempeh and Spinach Stuffed Bell Peppers are a tasty and healthy dish that’s easy to whip up. The combination of savory tempeh, fresh spinach, and gooey cheese creates a delightful flavor profile that everyone will love. Plus, these stuffed peppers are colorful and make for a great presentation at any meal.
This recipe is simple enough for a weeknight dinner but impressive enough for guests. With just a few ingredients and minimal prep time, you can enjoy a nutritious meal that’s packed with protein and veggies.
Ingredients
4 large bell peppers (any color)
1 cup cooked tempeh, crumbled
2 cups fresh spinach, chopped
1 cup cooked rice (or quinoa)
1/2 cup diced tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Olive oil for drizzling
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
In a large bowl, mix together the crumbled tempeh, chopped spinach, cooked rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, and half of the cheese. Season with salt and pepper.
Stuff each bell pepper with the tempeh mixture, pressing down gently to pack it in.
Top each stuffed pepper with the remaining cheese and drizzle with olive oil.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
Let cool slightly before serving. Enjoy your delicious stuffed peppers!
This Thai Peanut Tempeh Buddha Bowl is a delightful mix of flavors and textures. It features crispy tempeh, fresh veggies, and a creamy peanut sauce that ties everything together. It’s not only tasty but also simple to whip up, making it perfect for a quick lunch or dinner.
Ingredients
1 cup cooked quinoa
1 block of tempeh, cubed
2 tablespoons soy sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 cucumber, sliced
1 cup spinach
1/2 cup shredded carrots
1/4 cup chopped cilantro
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon maple syrup
1 teaspoon sriracha (optional)
Salt and pepper to taste
Instructions
Prepare the Tempeh: In a bowl, mix cubed tempeh with soy sauce, olive oil, salt, and pepper. Let it marinate for about 10 minutes.
Cook the Tempeh: Heat a skillet over medium heat. Add the marinated tempeh and cook for about 5-7 minutes until golden brown and crispy.
Make the Peanut Sauce: In a small bowl, whisk together peanut butter, lime juice, maple syrup, and sriracha until smooth.
Assemble the Bowl: In a large bowl, layer cooked quinoa, spinach, sliced bell pepper, cucumber, shredded carrots, and crispy tempeh. Drizzle with peanut sauce and top with chopped cilantro.
Serve: Enjoy your delicious Thai Peanut Tempeh Buddha Bowl warm or cold!
These spicy tempeh tacos are a fantastic way to enjoy a plant-based meal that’s packed with flavor. The tempeh is marinated in a zesty blend of spices, giving it a nice kick that pairs perfectly with the creamy avocado salsa. Plus, they’re super easy to whip up, making them a great choice for a quick weeknight dinner or a fun gathering with friends.
The combination of spicy tempeh, fresh veggies, and smooth avocado creates a delightful taste experience. Each bite is a burst of flavor, and you can customize the toppings to suit your preferences. Whether you’re a seasoned cook or just starting out, these tacos are sure to impress!
Ingredients
8 oz tempeh, diced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
4 small tortillas
1/2 red onion, thinly sliced
1 avocado, mashed
1 lime, cut into wedges
Fresh cilantro, for garnish
Chopped green onions, for garnish
Instructions
Marinate the Tempeh: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Add the diced tempeh and toss to coat. Let it marinate for at least 15 minutes.
Cook the Tempeh: Heat a skillet over medium heat. Add the marinated tempeh and cook for about 5-7 minutes, stirring occasionally, until golden brown.
Warm the Tortillas: In another skillet, warm the tortillas for about 30 seconds on each side until soft.
Assemble the Tacos: Place the cooked tempeh on each tortilla. Top with sliced red onion, mashed avocado, and garnish with cilantro and green onions.
Serve: Squeeze fresh lime juice over the tacos and enjoy!
Lemon Herb Tempeh Skewers are a delightful way to enjoy tempeh with a burst of fresh flavors. The combination of zesty lemon and aromatic herbs makes this dish light and refreshing. Perfect for a quick weeknight dinner or a weekend barbecue, these skewers are simple to prepare and packed with protein.
Grilling the tempeh gives it a smoky flavor, while the veggies add a nice crunch. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and sure to impress your family and friends.
Ingredients
1 block of tempeh, cut into cubes
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 bell pepper, cut into chunks
1 red onion, cut into wedges
Lemon slices for garnish
Instructions
Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
Marinate the Tempeh: Add the cubed tempeh to the marinade, ensuring all pieces are well coated. Let it marinate for at least 30 minutes.
Assemble the Skewers: Thread the marinated tempeh, bell pepper, and onion onto skewers, alternating between the ingredients.
Grill the Skewers: Preheat the grill to medium heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the tempeh is golden and the veggies are tender.
Serve: Remove from the grill and garnish with lemon slices. Enjoy your Lemon Herb Tempeh Skewers warm!
This Tempeh Bacon and Avocado Toast is a delightful twist on a classic breakfast favorite. The smoky, savory flavor of the tempeh bacon pairs perfectly with the creamy avocado, creating a satisfying dish that’s both healthy and delicious. Plus, it’s super simple to whip up, making it perfect for busy mornings or a leisurely brunch.
With just a few ingredients, you can enjoy a hearty meal that’s packed with protein and healthy fats. The combination of textures and flavors will keep your taste buds happy, and you’ll love how quick it is to prepare!
Ingredients
1 block of tempeh, sliced thin
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 avocado
2 slices of whole-grain bread
Cherry tomatoes, halved
Fresh herbs (like cilantro or chives), for garnish
Instructions
Prepare the Tempeh: In a bowl, mix soy sauce, maple syrup, and smoked paprika. Marinate the sliced tempeh in this mixture for at least 15 minutes.
Cook the Tempeh: Heat a skillet over medium heat and cook the marinated tempeh for about 5-7 minutes on each side until crispy and golden brown.
Toast the Bread: While the tempeh is cooking, toast the slices of whole-grain bread until golden.
Prepare the Avocado: Mash the avocado in a bowl and season with salt and pepper to taste.
Assemble the Toast: Spread the mashed avocado on the toasted bread, top with the crispy tempeh, and add halved cherry tomatoes. Garnish with fresh herbs.
Serve: Enjoy your delicious Tempeh Bacon and Avocado Toast warm!
This Sweet and Sour Tempeh Stir-Fry is a delightful mix of flavors and textures. The tempeh absorbs the tangy sauce, making each bite a burst of taste. It’s a quick and easy dish to whip up, perfect for busy weeknights or a casual dinner with friends.
With vibrant veggies and a sweet-sour sauce, this recipe is not only satisfying but also packed with nutrients. You’ll love how simple it is to prepare, making it a go-to for any meal!
Ingredients
1 block of tempeh, cubed
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snap peas
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
Sesame seeds for garnish
Instructions
Marinate the Tempeh: In a bowl, mix soy sauce, rice vinegar, and maple syrup. Add cubed tempeh and let it marinate for at least 15 minutes.
Prepare the Sauce: In a small bowl, combine cornstarch with a little water to create a slurry. Add this to the marinade and mix well.
Cook the Tempeh: Heat vegetable oil in a pan over medium heat. Add marinated tempeh and cook until golden brown, about 5-7 minutes.
Add Veggies: Toss in sliced bell peppers, snap peas, onion, garlic, and ginger. Stir-fry for another 5 minutes until veggies are tender-crisp.
Finish the Dish: Pour the sauce over the stir-fry and cook for an additional 2-3 minutes until thickened. Garnish with sesame seeds before serving.
This Mediterranean Tempeh Wrap with Hummus is a delightful blend of flavors and textures. The tempeh is seasoned and sautéed to perfection, providing a hearty base that pairs wonderfully with fresh vegetables and creamy hummus. It’s a simple recipe that’s perfect for a quick lunch or a light dinner.
With its vibrant colors and satisfying crunch, this wrap is not only tasty but also packed with nutrients. You can easily customize it with your favorite veggies or spices, making it a versatile option for any meal. Let’s get cooking!
Ingredients
1 block of tempeh, cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 large tortilla or wrap
1/2 cup hummus
1/2 cup cherry tomatoes, halved
1/2 cup bell peppers, diced
1/4 cup black olives, sliced
Fresh parsley for garnish
Instructions
Prepare the Tempeh: In a pan, heat olive oil over medium heat. Add cubed tempeh, smoked paprika, garlic powder, salt, and pepper. Sauté for about 5-7 minutes until golden brown.
Assemble the Wrap: Spread hummus evenly over the tortilla. Layer the sautéed tempeh, cherry tomatoes, bell peppers, and black olives on top.
Wrap It Up: Fold in the sides of the tortilla and roll it tightly from the bottom to the top. Cut in half if desired.
Garnish: Sprinkle fresh parsley on top for added flavor and color.
Serve: Enjoy your Mediterranean Tempeh Wrap fresh, or pack it for lunch!
This Tempeh Bolognese Sauce over Spaghetti is a delicious twist on a classic Italian dish. It combines the hearty texture of tempeh with rich tomatoes and spices, creating a satisfying meal that’s packed with flavor. Perfect for a cozy dinner, this recipe is simple to make and can be ready in under an hour.
The sauce is savory and slightly tangy, making it a great option for both vegans and meat-lovers alike. Serve it over spaghetti for a comforting dish that everyone will enjoy!
Ingredients
8 oz tempeh, crumbled
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 bell pepper, diced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
8 oz spaghetti
Fresh basil leaves for garnish
Grated Parmesan cheese (optional)
Instructions
Cook the Spaghetti: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and bell pepper. Sauté for about 5-7 minutes until softened.
Add the Tempeh: Stir in the crumbled tempeh and cook for another 5 minutes until it starts to brown.
Make the Sauce: Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well and let simmer for about 15-20 minutes, allowing the flavors to meld.
Combine: Toss the cooked spaghetti with the Bolognese sauce until well coated. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
These tempeh and zucchini fritters are a tasty and satisfying dish that’s easy to whip up. With a crispy exterior and a soft, flavorful inside, they make for a perfect snack or light meal. The combination of tempeh and zucchini creates a unique taste that’s both hearty and refreshing.
Making these fritters is simple and quick, making them a great option for busy weeknights. Serve them with your favorite dipping sauce for an extra kick!
Ingredients
1 cup tempeh, crumbled
1 medium zucchini, grated
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg
2 green onions, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Oil for frying
Instructions
Prepare the Zucchini: Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
Mix Ingredients: In a large bowl, combine the crumbled tempeh, grated zucchini, flour, Parmesan cheese, egg, green onions, garlic powder, salt, and pepper. Mix until well combined.
Heat Oil: In a skillet, heat oil over medium heat.
Form Fritters: Scoop a spoonful of the mixture and flatten it into a patty. Repeat with the remaining mixture.
Fry: Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Drain: Remove the fritters from the skillet and place them on paper towels to drain excess oil.
Serve: Enjoy warm with your favorite dipping sauce!
Buffalo Tempeh Lettuce Wraps are a fun and tasty way to enjoy a healthy meal. The spicy buffalo sauce gives the tempeh a kick, while the fresh lettuce adds a nice crunch. This recipe is simple to make and perfect for a quick lunch or a light dinner.
These wraps are not only delicious but also packed with protein and veggies. You can customize them with your favorite toppings, making them a versatile option for any meal. Enjoy the bold flavors without the guilt!
Ingredients
1 block of tempeh, diced
1/2 cup buffalo sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1/2 cup red onion, sliced
1 cup diced cucumber
1 head of butter lettuce, leaves separated
Fresh cilantro, for garnish
Instructions
Prepare the Tempeh: In a skillet, heat olive oil over medium heat. Add the diced tempeh and cook for about 5-7 minutes until golden brown.
Add the Sauce: Pour in the buffalo sauce and stir well. Cook for another 2-3 minutes until the tempeh is evenly coated and heated through.
Assemble the Wraps: Take a lettuce leaf and fill it with the buffalo tempeh, sliced bell pepper, red onion, and cucumber.
Garnish: Top with fresh cilantro for added flavor.
Serve: Enjoy your buffalo tempeh lettuce wraps immediately!
This Smoky Tempeh and Black Bean Chili is a hearty dish that packs a punch of flavor. The combination of smoky tempeh and rich black beans creates a satisfying meal that’s both comforting and nutritious. Perfect for a cozy night in, this chili is simple to whip up and will warm you from the inside out.
With a blend of spices and fresh ingredients, each bite is bursting with taste. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and sure to impress. Grab your ingredients and let’s get cooking!
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 carrot, diced
1 zucchini, diced
1 cup tempeh, crumbled
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Add garlic, bell pepper, carrot, and zucchini. Sauté for another 5-7 minutes until vegetables are tender.
Stir in the crumbled tempeh and cook for an additional 3 minutes.
Add black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, salt, and pepper. Stir well to combine.
Bring the chili to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
Serve hot, garnished with fresh cilantro. Enjoy your delicious chili!
