21 Delicious Vegan Tempeh Recipes (2024)

FAQs

What does tempeh go well with? ›

This marinated tempeh is lovely served over rice or another grain like quinoa or millet. You can also serve it on cauliflower rice for a low-carb option. You can also pair it with a veggie side like my roasted broccoli or kale salad or try it in my tempeh bowls with pumpkin rice.

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.

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.

As they point out, if tempeh ferments for even just a little too long the bitter flavours of lactic acid bacteria and acetobacter (a microbial companion to vinegar) overwhelm the mushroomy flavour of the rhizopus oligosporus used to make tempeh.

Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this.

Source of protective antioxidants. Soy isoflavones are powerful antioxidants and as such, they help to minimise the damage called oxidative stress, done by molecules called free radicals. Studies suggest isoflavones help reduce this oxidative stress and that tempeh may be especially good in this regard.

It is less processed than tofu, and has a slightly higher protein content. They both do contain some of the same nutrients such as iron, calcium, potassium and magnesium. Tofu may have more selenium and zinc, but Tempeh may have more B vitamins. Both are healthy and contain some of the same nutrients.

Fresh tempeh should look more or less like beans that have been pressed into a beige and white cake. It should not have any black or colorful molds on the surface. Tempeh must be cooked before it's eaten, so many recipes call for steaming the cake first, both to kill the culture and to add moisture.

2. Marinated. Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey.

The acid from the vinegar helps to prevent the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix well to evenly distribute the starter throughout the beans.

Why do you put vinegar in tempeh? ›

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

What is the White Stuff on Tempeh? The soft white mass is the mycelium of the Rhizophus mould.

Our tempeh is always fresh and never pasteurized nor frozen. The signs to look for in fresh tempeh is that white, fuzzy exterior: this means that the mold is alive and the product is continuing to ferment but is at its "healthiest" condition.

Tempe kering

The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or with sweet soy sauce. Often it is mixed with separately fried peanuts and anchovies (ikan teri).

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Due to the fermentation process, tempeh is also a better source of probiotics and fiber. It also contains more vitamins and minerals, including manganese, copper, and even B12 (although it is relatively low in this nutrient). Tofu is still packed with goodness, however.

Bottom line is, tempeh that is cooked or pasteurized is extremely safe. Raw tempeh can be harmful and has no nutritional benefit compared to cooked tempeh. In Indonesia, the birthplace of tempeh, hundreds of years of experience have shown that tempeh should always be cooked or pasteurized before consumption.