10+ Tempeh Recipes You’ll Love to Try Today

Tempeh’s one of those ingredients you might overlook, but it’s surprisingly versatile and satisfying. Made from fermented soybeans, it’s got a firm bite and brings a plant-based protein punch to your plate.

You can use tempeh in different recipes to enjoy a healthy, plant-based protein.

If you’re itching to shake up your meals, tempeh recipes are a solid place to start. There’s something for everyone, whether you want quick and easy or you’re in the mood to experiment.

1) Garlic Teriyaki Tempeh and Broccoli

This one’s a breeze—garlic teriyaki tempeh with broccoli. It’s fast to make and the flavors really pop, especially with the garlic in the mix.

The broccoli stays crisp if you don’t overcook it (nobody likes soggy broccoli). Everything cooks in one pan, which makes life easier.

Serve it with rice or noodles, or whatever you have on hand. Want more kick? Toss in extra garlic or a splash of soy sauce. Give it a go and see how easy tempeh can be!

Ingredients

• 8 oz tempeh, cubed
• 2 cups broccoli florets
• 3 cloves garlic, minced
• ½ cup teriyaki sauce
• 1 tbsp oil (sesame or vegetable)
• 2 tbsp water

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add tempeh and brown for about 5 minutes.
3. Toss in minced garlic and cook for a minute.
4. Add broccoli and water, cover, and steam for 3-4 minutes.
5. Pour in teriyaki sauce and stir until everything’s coated.
6. Let it cook a couple more minutes until the sauce thickens.
7. Serve hot with rice or noodles.

2) Tempeh Tacos with Fresh Salsa

Tempeh tacos? Absolutely. Fry up some crumbled tempeh until it’s crispy—super easy and the texture works great in tacos.

Top with a fresh salsa of tomatoes, onions, and lime juice. It’s bright, juicy, and gives every bite a little zing.

Soft tortillas make it all come together. If you’re feeling extra, add shredded cabbage or avocado for more flavor and creaminess.

Ingredients

• 8 oz tempeh, crumbled
• 3 medium roma tomatoes, diced
• 1 medium red onion, diced
• Juice of 2 limes
• 1/2 tsp paprika
• 1/2 tsp oregano
• 6 small tortillas
• Salt to taste
• Optional: shredded cabbage, avocado slices

Cooking Instructions

1. Heat a pan over medium heat (350°F / 175°C).
2. Add crumbled tempeh, paprika, oregano, and salt. Cook until crispy, about 7 minutes.
3. In a bowl, mix tomatoes, onion, and lime juice for the salsa.
4. Warm tortillas for 1-2 minutes on a skillet.
5. Pile on tempeh, salsa, and any toppings you like.
6. Eat right away while they’re fresh!

3) Curried Tempeh with Coconut Rice

Curried tempeh with coconut rice is one of those meals that feels special but doesn’t take forever. The tempeh soaks up the spices and gets all warm and cozy.

Roast the tempeh cubes until they’re golden. Simmer your curry sauce with coconut milk, ginger, and curry powder. The coconut rice is creamy and balances the heat.

Pile the tempeh curry on top of the rice. It’s comforting and filling—perfect for any night, honestly.

Ingredients

• 1 block tempeh, cubed
• 1 can coconut milk
• 1 cup jasmine rice
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 1 tsp cooking oil
• Salt to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Toss tempeh with oil and roast for 15-20 minutes.
3. Cook rice with coconut milk and water as directed on the package.
4. Sauté ginger in a pan, then add curry powder.
5. Add roasted tempeh and coconut milk to the pan. Simmer for 10 minutes.
6. Serve the curry over coconut rice.

4) Crispy Sesame Tempeh Bowl

If you’re after something quick, this crispy sesame tempeh bowl hits the spot. Marinate the tempeh in a sesame sauce, then cook till it’s got a nice crunch.

The sauce isn’t heavy, but it packs a punch. Every bite has that perfect crispy texture.

You can put it over rice and veggies for a full meal. It’s vegan, healthy, and honestly doesn’t take much time.

Ingredients

• 8 oz tempeh, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• Cooked rice and steamed veggies, to serve

Cooking Instructions

1. Mix soy sauce, sesame oil, maple syrup, rice vinegar, garlic, and ginger.
2. Marinate tempeh slices for at least 10 minutes.
3. Heat a pan and add a little oil.
4. Cook tempeh for 3-4 minutes per side until crispy and golden.
5. Sprinkle with sesame seeds.
6. Serve with rice and veggies.

Check out more at Feasting At Home Crispy Sesame Tempeh Bowl.

5) Sticky Ginger Tempeh

Sticky ginger tempeh is ridiculously simple and so good. The sauce is a mix of ginger, soy, and a touch of sweetness.

It’s great with coconut rice to mellow out the ginger. The tempeh keeps its bite but turns tender.

You can tweak the sauce—add garlic or a splash of sesame oil if you want. Top with green onions or serve with veggies for extra freshness.

Ingredients

• 1 block tempeh
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon rice vinegar
• 1 tablespoon oil (sesame or vegetable)
• Optional: sliced green onions for topping

Cooking Instructions

1. Cut tempeh into bite-sized pieces.
2. Combine soy sauce, ginger, syrup, and vinegar in a bowl.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Cook tempeh 3-4 minutes per side until golden.
5. Pour sauce over tempeh and cook until sticky, about 5 minutes.
6. Serve hot with green onions.

For more ideas, check sticky ginger tempeh recipes with coconut rice.

6) Marinated Sesame Peanut Tempeh

Here’s a marinated sesame peanut tempeh recipe that’s hard not to love. The sauce is peanut butter and sesame oil—super flavorful and rich.

After marinating, cook the tempeh until it’s crispy outside. Serve over rice or veggies for a filling meal.

It’s gluten-free, vegan, and you can make it as spicy or tangy as you want. Add a bit of chili or lime juice if you’re feeling adventurous.

Ingredients:

• Tempeh
• Peanut butter
• Sesame oil
• Soy sauce or tamari
• Maple syrup
• Lime juice (optional)

Cooking Instructions:

1. Mix peanut butter, sesame oil, soy sauce, maple syrup, and lime juice.
2. Slice tempeh thin.
3. Marinate tempeh in the sauce for at least 30 minutes.
4. Heat a pan over medium (about 350°F / 175°C).
5. Cook tempeh 3-4 minutes per side until crispy.
6. Serve warm with sides you like.

More details on marinated sesame peanut tempeh here.

7) Baked Sticky Tempeh Potstickers

Baked sticky tempeh potstickers are a fun twist—no frying needed. The filling is crumbled tempeh and veggies, so it’s hearty and satisfying.

Baking keeps them crisp around the edges and less oily. They’re perfect as an appetizer or a main.

Serve with soy sauce or your favorite dip. You get all the flavor without the mess of frying.

Ingredients

• Tempeh (crumbled)
• Cabbage (finely chopped)
• Scallions (sliced)
• Soy sauce
• Sesame oil
• Garlic (minced)
• Potsticker wrappers

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Mix tempeh, cabbage, scallions, soy sauce, sesame oil, and garlic.
3. Spoon filling onto wrappers and fold to seal.
4. Arrange on a baking sheet.
5. Bake for 20-25 minutes until golden and crispy.

Try this easy recipe for a tasty treat. Learn more about baked sticky tempeh potstickers.

8) Lemon Garlic Tempeh Stir-Fry

Lemon garlic tempeh stir-fry is light, fresh, and comes together fast. Brown the tempeh cubes in a pan first.

The garlic and lemon bring brightness, which goes great with kale or other greens. Once the tempeh is golden, add blanched kale and the lemon-garlic sauce.

Give it a quick toss so everything gets coated. Lemon juice keeps it tangy and you don’t need heavy sauces.

This one’s quick enough for any night. You get a solid mix of protein and veggies.

Ingredients

• 1 package tempeh, cubed
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 cup kale, blanched
• 1 tbsp avocado oil or water
• Salt, to taste

Cooking Instructions

1. Heat some oil in a pan over medium heat (about 350°F / 175°C).

2. Toss in the tempeh cubes and brown them, turning until they look golden.

3. Add the garlic and let it cook for a minute.

4. Pour in lemon juice, then toss in the kale.

5. Let everything cook for 2-3 minutes.

6. Sprinkle in some salt.

7. Serve it up while it’s warm.

Learn more about lemon garlic tempeh stir-fry here.

9) Vegan Tempeh Bacon

Vegan tempeh bacon hits that smoky, crispy craving without any meat.
Slice your tempeh thin and let it soak in a punchy marinade.

Usually, the marinade has a mix of smoky, salty, sweet, and spicy stuff to get that bacon vibe.
Once it’s soaked up the flavor, bake or pan-fry the strips until they’re crispy.

It’s perfect for sandwiches, salads, or just on a breakfast plate.
You can always tweak the marinade if you want something a little different.

Ingredients

• Tempeh (8 oz)
• Soy sauce or tamari (2 tbsp)
• Maple syrup (1 tbsp)
• Liquid smoke (1 tsp)
• Smoked paprika (1 tsp)
• Garlic powder (1/2 tsp)
• Black pepper (1/4 tsp)
• Optional: chili powder (1/4 tsp)

Cooking Instructions

1. Slice the tempeh into thin strips.

2. Whisk together all the marinade ingredients.

3. Let the tempeh strips soak in the marinade for at least 30 minutes.

4. Preheat your oven to 375°F (190°C).

5. Lay the tempeh on a lined baking sheet.

6. Bake for 20-25 minutes, flipping halfway, until they’re crispy.

10) Wild Rice and Tempeh Stuffed Peppers

Wild rice and tempeh just work in stuffed peppers.
The rice brings a chewy bite, and the tempeh adds a nutty, savory vibe.

It’s healthy, filling, and honestly, I’d eat it for lunch or dinner.
Season the tempeh with your favorite spices.

Toss in some veggies like carrots or onions for extra goodness.
Roast the peppers until they’re tender and the top gets a little browned.

You can find a similar recipe with tips on prepping this dish here.

Ingredients

• 4 large bell peppers
• 1 cup cooked wild rice
• 1 cup tempeh, crumbled
• 1 small carrot, grated
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off your bell peppers. Scoop out the seeds.

3. Drizzle some olive oil into a pan and set it over medium heat.

4. Toss in the onion, garlic, and carrot. Sauté until they’re soft—takes a few minutes.

5. Crumble in the tempeh and sprinkle on the smoked paprika. Let it cook for about 5 minutes, stirring now and then.

6. Add the cooked wild rice. Season with salt and pepper to taste.

7. Spoon this mixture into your peppers. Nestle them into a baking dish.

8. Cover the dish with foil and bake for 30 minutes.

9. Peel off the foil and pop it back in for another 10 minutes. This gives the tops a bit of color.

10. Take them out and let them cool for 5 minutes before serving. Maybe sneak a taste if you can’t wait.