The Weekly 5: Letting go of tempeh fears

Tempeh meatballs, tacos, noodles + more 🍝

Aug 11, 2024

Whether you’re a lifelong plant-based eater, or just dipping your toe into vegan food (ugh, sorry - weird visual), it’s likely you’re already comfortable with tofu. Tempeh, however, still seems to intimidate a lot of people. (Maybe you’re one of them?)

If tempeh is totally new to you, here’s a quick primer: pronounced “TEM-pay”, it’s a traditional Indonesian ingredient and a go-to protein source for vegans all over the world. It’s made from cooked soybeans that are fermented and pressed together into a block. Tempeh has a hearty, toothsome texture, and a nutty, earthy, slightly bitter flavor.

More great news: it’s a complete protein (like meat). Meaning, it has all 9 of the essential amino acids our bodies need to get from food.

Tempeh is typically cut into strips/cubes, and it can also be crumbled into nuggets or to resemble a “ground meat” texture. In a nutshell, it’s a versatile way to bulk up plant-based meals. Below are five foolproof recipes that’ll make a tempeh master out of you in no time.

1. NEW! Air Fryer Tempeh

Here, strips of tempeh are first marinated in a soy-maple mixture, then quickly air fried into crispy, savory bites. These are great for adding to salads, grain bowls, and sandwiches.

2. Tempeh Bánh Mì

This vintage TNB recipe dates all the way back to 2017 and I still make it regularly. It features saucy glazed tempeh and tangy quick-pickled veg.

3. Tempeh Meatballs

These ‘balls (flavored with miso, tomato paste + nutritional yeast) have a chewy interior and a satisfying caramelized crust, just like traditional meatballs. Serve with pasta, polenta, or zucchini noodles.