Foodie Word- Tempeh

Tempeh (TIM-pay) is a fermented soybean cake, with a texture similar to that of tofu, but it’s just a bit denser. It has a pleasantly mild yeasty, nutty flavor that comes through in finished dishes but, like tofu, doesn’t overpower the other flavors used to season it.

Tempeh is high in protein, and thus popular in vegetarian and vegan diets. Less chewy than seitan, its texture is probably the most similar to meat out of any of the meat-alternatives I’ve tried. I recently was treated to a tempeh stir-fry at a dinner party I attended and, had I not known what I was eating, I could have easily been convinced it was some sort of meatball-like addition.

Although the Epicurious.com food dictionary would have you believe that tempeh is “commonly available at health-food stores,” I haven’t always found that to be the case. Publix is a no-go, and Trader Joe’s is hit-or-miss, but the farmer’s market and Whole Foods carry it. If you’re lucky enough to find a store that carries more than one brand of tempeh, go for the Turtle Island brand. They make organic 5-grain, soy and spicy versions, all of which are pre-steamed so they require less cooking time.

So, whether you’re feeling adventurous or just looking to inject some new life into a boring chicken-beef-fish dinner rotation, I’ve listed some tempeh recipes that caught my attention below. My full disclaimer is that I haven’t made all of these recipes myself, but, based on what I have made and found to be true about cooking with tempeh, the dishes below all made my “to-cook” list based on their ingredients and ease of preparation.

Curry Tempeh with Zucchini in Pita Pockets

Tempeh Pepper Steak

Roasted Sweet Potatoes with Tempeh

Spaghetti Tempeh-Bolognese

Tempeh Stir-Fry with Broccoli and Bell Pepper