How To Cook Tempeh

Ready to become a tempeh pro? This versatile vegan protein is like a blank canvas for flavor, but if you’re unsure how to cook tempeh, don’t worry—we’ve got you! With our easy step-by-step guide, you’ll learn all the tips, tricks, and techniques to make this the star ingredient of any dish.

Step Aside, Tofu

If you haven’t tried tempeh yet, get ready to meet your new favorite plant-based protein made from soybeans. (Yes, tofu is also made from soybeans, but the two are completely different!)

Packed with protein and an amazing texture, tempeh is perfect for slicing, cubing, or shredding into everything from tempeh “bacon” to tempeh taco meat.

But here’s the trick: tempeh’s naturally bold, fermented flavor can be intense on its own, which is why I recommend marinating it. Whether you’re into smoky barbecue, zesty Italian, or spicy Asian-inspired flavors, a quick marinade will completely transform it. Let’s cook!

Let’s Cook Tempeh

Cooking tempeh couldn’t be easier, especially with our step-by-step photos! (Jump to the recipe card for the full printable instructions.)

Step 1: Cut the Tempeh
I like triangles when I’m grilling or setting up a fancy presentation (like on a salad). Cubes can be bite-size for stir-fries. You can also slice long slabs, which are perfect for making “bacon” for breakfast! Lastly, crumbles are perfect for things like tacos (basically, anywhere you want to use “ground meat,” and this is best achieved by the large holes on a box grater).

Step 2: Steam the Pieces
For every cut except crumbles, I steam my tempeh first (it only takes about 10 minutes!).

Step 3: Marinate The Tempeh
Decide on what sort of flavor profile you are aiming for. Whip up a sauce (here are 8 tempeh marinade flavors!)—the sky’s the limit here!

Step 4: Cook It To Perfection
How long it takes to bake tempeh is up to you! I bake triangles or cubes for about 15 minutes—just until the outside is golden and crispy and the inside is hot.

Recipe Tips

Types of Tempeh: Classic tempeh contains just soybeans, but you may also see it with the addition of multigrain, flax, or legumes! Any of these work well with the methods of cooking tempeh listed above.

Add At The Right Time: If you’re using tempeh in a stir-fry or curry, cook it separately first, then add it at the end of cooking. This way, it retains its texture and doesn’t get overly soggy!

Frozen Tempeh: You can buy tempeh in bulk and freeze it! Simply thaw it overnight in the fridge or defrost it in the microwave. Then, rinse it, pat it dry, and proceed as usual.

Serve It Like This

Tempeh goes well with so many dishes, from stir-fries to tacos and sandwiches! Here are a few of our favorites.

• Tempeh BLTs are a delicious combination of marinated slabs of tempeh “bacon” (and all the usual BLT fixings).
• Chipotle Copycat Cauliflower Rice + cubed Mexican spiced tempeh + a dollop of guac = triple threat!
• Kimchi Udon Noodles gain a protein boost with ginger soy tempeh.