Tempeh is extremely versatile, you can really make any savory dish with it. It is important to note, however, that as a very dense food you need to be a bit more aggressive with your seasoning.

Simple tricks like simmering in vegetable broth or water with Tamari can add tons of flavor to your finished product. Anytime you are discovering a new food it is easy to be intimidated, but fear not.. once you get the hang of infusing flavor, there is nothing you can’t accomplish. You can also achieve many great textures by steaming, frying, cubing, crumbling, slicing, baking, or kneading into a soft dough.

Any of these recipes can be made using Traditional Soy Tempeh or our Soy-free Black Eyed Pea Tempeh. If you are soy-free, you can replace any instance of “Tamari” or “Soy sauce” with Coconut Aminos, or a mixture of Marmite and hot water. Also note that Black eyed peas are not as robust as soy beans, therefor the Black Eyed pea Tempeh is a little more delicate.