21 Delicious Vegan Tempeh Recipes (2024)

FAQs

How do you cook tempeh so it tastes good? ›

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

Quinoa, cilantro lime rice, soba noodles, and cauliflower rice are some of my favorites. Then add a veggie like roasted Brussels sprouts, roasted broccoli, or sautéed mushrooms. Finish it with a punchy sauce like peanut sauce, tahini sauce, chipotle sauce, or cilantro lime dressing.

Like tofu, tempeh is a soy-based product. Unlike tofu, though, it's made from whole soybeans, meaning it's less processed than tofu. It's also fermented, which is what gives it its unique flavor.

Tempeh is like tofu that's been hitting the gym – hard. Like tofu, tempeh is still made from soy but the whole bean is used in a fermentation process. Using the whole bean gives tempeh it's chunkier texture which holds its shape better, making it ideal for crispy cubes or 'bacon' rashers.

But both of them can create bitter tastes in fermented foods. Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind.

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

While you can't go wrong with either plant-based protein, tempeh is generally considered to be the healthier option due to its rich nutrient profile. It contains more protein, fiber, and vitamins than tofu. Tempeh is also fermented, and fermented foods are easier to digest and provide healthy gut bacteria.

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food. But don't worry!

May support gut health

However, tempeh is rich in fibre – in particular, the type of fibre known to be prebiotic. This fibre feeds the beneficial bacteria in the gut, helping them thrive and increase in number.

“It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer. Of course, if you're allergic or sensitive to soy, you'll want to avoid it.

Do you have to marinate tempeh? ›

You can leave tempeh alone when cooking soup, stew, chili, or other broth-based dishes. Tempeh will soak up the flavors of the broth, spices, and sauces, so there's really no need to marinate it beforehand. Just cut or crumble tempeh into your desired size and consistency, and toss it in the mixture.

As the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans and grains, to form a firm cake. Unlike other fermented foods, tempeh cannot be eaten raw.

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

Steaming your tempeh is the trick to remove that bitterness, leaving you with a cleaner, nutty flavor. Tempeh that's been steamed is excellent for soaking up flavorful marinades, crumbling in chili or dicing up and adding to a stir-fry.

Unlike other fermented foods, tempeh cannot be eaten raw. It must be cooked, which deactivates the culture, meaning it is not, technically, probiotic. However, it does contain plenty of prebiotics, like fiber, which promote gut health by feeding the good bacteria in your system.