33 Delicious Tempeh Recipes for Easy Cooking

Are you ready to transform your weeknight dinners with the incredible versatility of tempeh? This protein-packed powerhouse is about to become your new kitchen best friend, offering endless possibilities for quick, satisfying meals that will delight your taste buds. From savory stir-fries to hearty bowls and flavorful sandwiches, we’ve gathered 33 mouthwatering recipes that make cooking with tempeh an absolute breeze. Let’s dive in and discover your next favorite dish!

Tempeh Stir-Fry with Mixed Vegetables

Perfect for those busy weeknights when you want something healthy but don’t have hours to spend in the kitchen, this tempeh stir-fry comes together in under 30 minutes. You’ll love how the savory sauce coats every bite of vegetables and protein-packed tempeh. It’s one of those meals that feels both nourishing and completely satisfying.

Ingredients

• For the tempeh:
  • 8 ounces tempeh, cut into ½-inch cubes
  • 1 tablespoon olive oil
• For the vegetables:
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced into thin strips
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add tempeh cubes and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides. Tip: Don’t overcrowd the pan—this ensures proper browning instead of steaming.
3. Remove tempeh from skillet and set aside on a plate.
4. Add remaining 1 tablespoon olive oil to the same skillet.
5. Add bell pepper, broccoli, and carrot to the hot oil.
6. Stir-fry vegetables for 5-6 minutes until crisp-tender but still bright in color.
7. Add minced garlic and cook for 30 seconds until fragrant. Tip: Adding garlic last prevents it from burning and becoming bitter.
8. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and water until smooth.
9. Return tempeh to the skillet with the vegetables.
10. Pour sauce mixture over everything in the skillet.
11. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats everything evenly. Tip: The sauce is ready when it coats the back of a spoon without dripping immediately.

Just out of the pan, you get this amazing contrast between the crispy-edged tempeh and tender-crisp vegetables all glazed in that sweet-savory sauce. The texture combination is seriously satisfying—firm tempeh, crunchy broccoli, and slightly softened peppers create the perfect bite. Try serving it over quinoa or brown rice, or stuff it into warm tortillas for a fun fusion twist.

Easy BBQ Tempeh Sliders

Did you know that smoky, saucy BBQ doesn’t have to be a weekend project? These easy BBQ tempeh sliders come together in under 30 minutes, making them perfect for a quick weeknight dinner or a last-minute game day snack.

Ingredients

• For the BBQ Tempeh
  • 1 (8 oz) package tempeh, crumbled
  • 1 tbsp olive oil
  • 1/2 cup BBQ sauce
  • 1 tbsp soy sauce
• For the Sliders
  • 6 slider buns
  • 1/2 cup coleslaw mix
  • 2 tbsp ranch dressing

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Crumble the 8 oz tempeh block directly into the hot skillet using your hands.
3. Cook the crumbled tempeh for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy around the edges.
4. Pour 1/2 cup BBQ sauce and 1 tbsp soy sauce over the cooked tempeh, stirring to coat completely.
5. Reduce heat to low and simmer the saucy tempeh for 3 minutes, stirring once, until the sauce thickens and clings to the tempeh.
6. While the tempeh simmers, lightly toast the 6 slider buns in a toaster or oven at 350°F for 2-3 minutes until warm and slightly crisp.
7. In a small bowl, toss 1/2 cup coleslaw mix with 2 tbsp ranch dressing until evenly coated.
8. Place approximately 2 tbsp of the BBQ tempeh mixture onto the bottom half of each toasted slider bun.
9. Top the tempeh with 1 tbsp of the dressed coleslaw mixture per slider.
10. Cover each slider with the top bun and serve immediately.

Out of this world! The crispy, saucy tempeh pairs perfectly with the cool, creamy slaw, all hugged by a soft, toasted bun. For a fun twist, serve these sliders with pickle spears on the side or add a slice of vegan cheese while the tempeh is still warm.

Tempeh Tacos with Fresh Salsa

Sometimes you just need a quick, satisfying meal that doesn’t skimp on flavor. These tempeh tacos are exactly that—packed with protein and topped with a fresh, zesty salsa that comes together in minutes. You’ll love how the savory tempeh pairs with the bright, crunchy toppings.

Ingredients

For the tempeh filling:

• 8 oz tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp water

For the fresh salsa:

• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

For assembly:

• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup crumbled cotija cheese

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Crumble the tempeh directly into the hot skillet using your hands.
3. Cook the tempeh for 5 minutes, stirring occasionally, until lightly browned.
4. Sprinkle chili powder, cumin, garlic powder, and salt over the tempeh.
5. Pour 2 tablespoons of water into the skillet to create steam.
6. Cook for 3 more minutes, stirring constantly, until the water has evaporated and the spices coat the tempeh evenly.
7. Remove the skillet from heat and set aside.
8. Combine diced tomatoes, red onion, cilantro, lime juice, and salt in a medium bowl.
9. Stir the salsa ingredients gently until well mixed.
10. Warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side.
11. Place 2 warmed tortillas on each plate.
12. Divide the cooked tempeh evenly among the tortillas.
13. Top each taco with 1 tablespoon of shredded lettuce.
14. Spoon 2 tablespoons of fresh salsa over the lettuce.
15. Sprinkle 1/2 tablespoon of crumbled cotija cheese over each taco.

You’ll notice how the firm, crumbly tempeh soaks up all those warm spices while the fresh salsa adds a juicy, acidic punch. Try serving these with extra lime wedges for squeezing over the top, or pile on some sliced avocado for extra creaminess that balances the textures perfectly.

Quick and Easy Tempeh Curry

Busy weeknights call for simple, satisfying meals that come together fast. You’ll love how this tempeh curry brings big flavor with minimal effort. It’s the perfect solution when you’re craving something comforting but don’t want to spend hours in the kitchen.

Ingredients

For the tempeh

– 1 (8 oz) package tempeh, cubed
– 1 tbsp olive oil
– 1/2 tsp salt

For the curry base

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder

For the sauce

– 1 (14 oz) can coconut milk
– 1 cup vegetable broth
– 2 tbsp soy sauce
– 1 tbsp maple syrup

For finishing

– 2 cups fresh spinach
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add cubed tempeh and 1/2 teaspoon salt, arranging pieces in a single layer.
3. Cook tempeh for 3-4 minutes per side until golden brown, flipping with tongs.
4. Remove tempeh from skillet and set aside on a plate.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
6. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle curry powder over the onion mixture and toast for 30 seconds to deepen flavors.
9. Pour in coconut milk, using a wooden spoon to scrape any browned bits from the bottom.
10. Add vegetable broth, soy sauce, and maple syrup, stirring to combine.
11. Bring curry to a gentle simmer, then reduce heat to maintain simmer.
12. Cook uncovered for 8 minutes, stirring occasionally, until sauce slightly thickens.
13. Return cooked tempeh to the skillet, stirring to coat with sauce.
14. Simmer for 2 more minutes to heat tempeh through.
15. Turn off heat and stir in fresh spinach until just wilted, about 1 minute.
16. Stir in lime juice and chopped cilantro just before serving.
Outstanding texture comes from the firm tempeh cubes holding their shape against the creamy coconut sauce. The curry powder toasts beautifully with the aromatics, creating deep, complex flavors that mellow into richness. Serve it over jasmine rice or scoop it up with warm naan for a complete meal that feels far more elaborate than it actually is.

Simple Tempeh Bolognese

Craving something hearty and plant-based? This simple tempeh bolognese comes together quickly and delivers that classic comfort food feel. You’ll love how the crumbled tempeh soaks up all the rich tomato flavors.

Ingredients

For the tempeh base:

• 1 (8 oz) package tempeh, crumbled
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste

For the sauce:

• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Crumble tempeh directly into the skillet using your fingers or a fork.
5. Cook tempeh mixture for 6-8 minutes, stirring frequently, until lightly browned.
6. Add tomato paste and cook for 1 minute, stirring constantly to coat everything.
7. Pour in crushed tomatoes and vegetable broth, stirring to combine.
8. Add dried oregano, salt, and black pepper.
9. Bring sauce to a simmer, then reduce heat to low.
10. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
11. Remove lid and simmer uncovered for 10 minutes to thicken the sauce.

Just spoon this rich bolognese over your favorite pasta for that perfect meaty texture without the meat. The tempeh gives it a satisfying chew while soaking up all the herby tomato goodness. Try it over zucchini noodles for a lighter twist or piled onto toasted garlic bread for the ultimate comfort meal.

Tempeh and Avocado Sushi Rolls

Diving into homemade sushi doesn’t have to be intimidating, especially when you’ve got this plant-based twist on the classic. You’ll love how the nutty tempeh and creamy avocado come together in these easy-to-make rolls. It’s perfect for a light lunch or impressive enough for dinner with friends.

Ingredients

• For the tempeh filling:
  • 8 ounces tempeh, cut into ½-inch thick strips
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
• For assembly:
  • 2 cups cooked sushi rice, cooled to room temperature
  • 4 nori sheets
  • 1 ripe avocado, sliced into ¼-inch thick pieces
  • 1 medium cucumber, cut into ¼-inch thick matchsticks

Instructions

1. Steam the tempeh strips in a steamer basket over boiling water for 10 minutes to soften their flavor.
2. Whisk together soy sauce, maple syrup, and rice vinegar in a small bowl.
3. Heat a non-stick skillet over medium heat and add the steamed tempeh strips.
4. Pour the sauce over the tempeh and cook for 3-4 minutes, flipping once, until the tempeh is browned and the sauce has thickened. Tip: Don’t move the tempeh too much while cooking—this helps it develop a nice caramelized crust.
5. Remove the tempeh from the skillet and let it cool for 5 minutes.
6. Place one nori sheet shiny-side down on a bamboo sushi mat.
7. Spread ½ cup sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
8. Arrange ¼ of the tempeh strips, avocado slices, and cucumber matchsticks horizontally across the lower third of the rice.
9. Lift the bottom edge of the mat and firmly roll away from you, tucking the fillings in as you go. Tip: Use even pressure along the roll to prevent gaps in your sushi.
10. Continue rolling until only the bare nori border remains, then moisten that edge with water and seal the roll completely.
11. Repeat steps 6-10 with the remaining ingredients to make 4 rolls total.
12. Use a sharp knife to slice each roll into 8 even pieces, wiping the blade with a damp cloth between cuts. Tip: A serrated knife works great for clean slices without squashing the roll.

Biting into these rolls gives you that satisfying contrast of soft avocado against the firm, savory tempeh. The slightly sweet glaze on the tempeh balances beautifully with the fresh cucumber crunch. Try serving them with pickled ginger and extra soy sauce for dipping, or pack them for a picnic—they hold up surprisingly well at room temperature.

Marinated Tempeh Kebabs

Very few things beat the smoky, savory satisfaction of perfectly grilled kebabs, and these marinated tempeh versions are about to become your new favorite. You get all that charred, juicy flavor without any meat, making them perfect for weeknights or impressing guests. They’re surprisingly simple to throw together, and the marinade does most of the heavy lifting for you.

Ingredients

For the marinade:
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 tbsp maple syrup
– 2 cloves garlic, minced
– 1 tsp smoked paprika

For assembly:
– 8 oz tempeh, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 red onion, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Whisk together 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp maple syrup, 2 minced garlic cloves, and 1 tsp smoked paprika in a medium bowl.
2. Add 8 oz cubed tempeh to the marinade, stirring to coat every piece completely.
3. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat (400°F) while the tempeh marinates.
5. Thread marinated tempeh cubes onto soaked wooden skewers, alternating with 1-inch pieces of red bell pepper and red onion.
6. Place the assembled kebabs on the preheated grill.
7. Grill for 4-5 minutes until grill marks appear and the vegetables begin to soften.
8. Flip the kebabs using tongs and grill for another 4-5 minutes.
9. Brush any remaining marinade over the kebabs during the last 2 minutes of cooking.
10. Remove kebabs from the grill when tempeh is golden brown and vegetables are tender-crisp.

But these kebabs deliver an incredible texture contrast—the tempeh gets beautifully charred outside while staying tender inside, paired with sweet, smoky peppers and onions. The marinade creates a sticky, savory glaze that caramelizes beautifully on the grill. Try serving them over coconut rice or stuffing them into warm pita bread with tzatziki for a complete meal that’ll have everyone asking for seconds.

Tempeh Caesar Salad Wraps

After a long day, you want something satisfying but not complicated. These tempeh Caesar salad wraps hit that perfect spot—they’re packed with flavor, easy to assemble, and totally customizable to whatever you have on hand.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cut into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • ½ tsp garlic powder
• For the Caesar dressing:
  • ¼ cup mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1 tsp anchovy paste (optional)
• For assembly:
  • 4 large flour tortillas
  • 4 cups chopped romaine lettuce
  • ¼ cup croutons

Instructions

1. Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
2. Add the cubed tempeh to the skillet in a single layer, making sure pieces aren’t touching for even browning.
3. Cook the tempeh for 4-5 minutes, stirring occasionally, until golden brown on most sides.
4. Pour 1 tablespoon of soy sauce over the tempeh and sprinkle with ½ teaspoon of garlic powder.
5. Continue cooking for 2 more minutes, stirring constantly, until the tempeh is coated and slightly crispy.
6. Remove the skillet from heat and let the tempeh cool for 5 minutes.
7. In a medium bowl, whisk together ¼ cup mayonnaise, 2 tablespoons grated Parmesan, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon anchovy paste if using.
8. Add the cooled tempeh to the dressing and stir gently to coat all pieces evenly.
9. Lay out 4 large flour tortillas on a clean surface.
10. Divide 4 cups of chopped romaine lettuce evenly among the tortillas, placing it in the center third of each.
11. Spoon the dressed tempeh mixture over the lettuce on each tortilla.
12. Sprinkle ¼ cup of croutons evenly over the four wraps.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure wrap.

Unbelievably satisfying, these wraps give you that classic Caesar creaminess with the hearty, nutty chew of perfectly seasoned tempeh. The crisp romaine and crunchy croutons play beautifully against the tender filling, making each bite both fresh and substantial. Try slicing them in half diagonally for easy handling, or pack them whole for a mess-free lunch on the go.

Easy Tempeh Chili

Craving something hearty but don’t want to spend all day in the kitchen? This easy tempeh chili is your new best friend. It comes together in under 30 minutes and is packed with protein and flavor.

Ingredients

For the Base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 8 oz tempeh, crumbled

For the Chili:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add 1 diced yellow onion and 1 diced green bell pepper to the pot.
3. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
4. Add 2 minced garlic cloves and cook for 1 more minute, until fragrant. Tip: Don’t let the garlic burn, as it will turn bitter.
5. Crumble 8 oz of tempeh directly into the pot with your hands.
6. Cook the tempeh for 3-4 minutes, breaking it up further with a spoon, until it starts to brown slightly.
7. Add 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt to the pot.
8. Stir constantly for 1 minute to toast the spices and coat the tempeh and vegetables. Tip: Toasting the spices deepens their flavor.
9. Pour in 1 (15 oz) can of diced tomatoes with their juices, 1 (15 oz) can of drained and rinsed kidney beans, and 1 cup of vegetable broth.
10. Stir everything together until well combined.
11. Bring the chili to a boil, then immediately reduce the heat to low.
12. Simmer the chili uncovered for 15 minutes, stirring occasionally. Tip: Simmering uncovered allows the chili to thicken to your desired consistency.

But the best part is the texture—the crumbled tempeh gives it a satisfying, meaty bite without being heavy. The smoky spices meld perfectly with the hearty beans and tomatoes. Try serving it over a baked potato or with a big handful of tortilla chips for dipping.

Classic Tempeh Reuben Sandwich

You know that craving for something hearty, savory, and totally satisfying? Yeah, this Classic Tempeh Reuben Sandwich is exactly what you need. It’s got all the cozy deli vibes but made completely plant-based and surprisingly simple to whip up at home.

Ingredients

For the Tempeh and Marinade

• 8 oz tempeh, sliced into ½-inch thick strips
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder

For the Russian Dressing

• ½ cup vegan mayonnaise
• 2 tbsp ketchup
• 1 tbsp pickle relish
• 1 tsp prepared horseradish

For Assembly

• 4 slices rye bread
• 1 cup sauerkraut, drained
• 4 slices vegan Swiss cheese
• 2 tbsp vegan butter

Instructions

1. Whisk together soy sauce, olive oil, smoked paprika, and garlic powder in a shallow dish.
2. Place tempeh strips in the marinade, ensuring each piece is fully coated.
3. Let the tempeh marinate for at least 15 minutes at room temperature. Tip: Don’t skip marinating—it helps the tempeh absorb maximum flavor and prevents dryness.
4. While tempeh marinates, prepare the Russian dressing by combining vegan mayonnaise, ketchup, pickle relish, and horseradish in a small bowl.
5. Heat a large skillet over medium heat and add marinated tempeh strips.
6. Cook tempeh for 3-4 minutes per side, until golden brown and slightly crispy around the edges.
7. Remove tempeh from skillet and set aside on a plate.
8. Spread Russian dressing evenly on one side of each slice of rye bread.
9. Layer two bread slices (dressing-side up) with cooked tempeh, sauerkraut, and vegan Swiss cheese.
10. Top with remaining bread slices, dressing-side down, to form two sandwiches.
11. Spread vegan butter on the outer sides of both sandwiches.
12. Heat the same skillet over medium-low heat.
13. Place sandwiches in the skillet and cook for 4-5 minutes per side, until bread is golden brown and cheese is melted. Tip: Use a lid or press down gently with a spatula to help the cheese melt evenly without burning the bread.
14. Remove sandwiches from skillet and let rest for 2 minutes before slicing. Tip: Letting the sandwich rest helps the layers set, so it holds together better when you cut it.

Really, the magic here is in that perfect combo of tangy sauerkraut, creamy Russian dressing, and savory, marinated tempeh—all pressed between crispy, buttery rye bread. The tempeh stays firm but tender, soaking up all those classic Reuben flavors without any heaviness. Try serving it with a big dill pickle and some potato chips for the ultimate deli-style meal at home.

Sweet and Spicy Tempeh Stir-Fry

Tired of the same old dinner routine? This sweet and spicy tempeh stir-fry is about to become your new weeknight hero. You’ll love how the crispy tempeh soaks up that addictive sauce.

Ingredients

For the tempeh:

• 8 ounces tempeh, cut into ½-inch cubes
• 2 tablespoons vegetable oil

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For the stir-fry:

• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Cut 8 ounces of tempeh into ½-inch cubes.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
3. Add the tempeh cubes to the hot skillet.
4. Cook the tempeh for 6-8 minutes, turning occasionally, until golden brown on all sides.
5. While the tempeh cooks, whisk together 3 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small bowl.
6. Remove the browned tempeh from the skillet and set aside.
7. Add the sliced red bell pepper and broccoli florets to the same skillet.
8. Stir-fry the vegetables for 4-5 minutes until slightly softened but still crisp.
9. Return the tempeh to the skillet with the vegetables.
10. Pour the prepared sauce over everything in the skillet.
11. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
12. Sprinkle with 2 sliced green onions and 1 tablespoon sesame seeds.
13. Remove from heat and serve immediately.

Very satisfying with that perfect balance of crispy tempeh and tender-crisp vegetables. The sauce creates this glossy coating that clings to every bite. Try serving it over quinoa or stuffing it into warm tortillas for a fun twist.

Tempeh and Mushroom Fajitas

Dinner just got a whole lot more exciting with these plant-powered fajitas. You’ll love how the tempeh soaks up all those smoky flavors while the mushrooms add that perfect meaty texture. It’s the kind of meal that makes you forget you’re eating something so good for you.

Ingredients

• For the marinade:
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
• For the fajitas:
  • 8 oz tempeh, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 1 large bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For serving:
  • 6 flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced

Instructions

1. Whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp smoked paprika in a medium bowl.
2. Add 8 oz sliced tempeh to the marinade, tossing to coat completely, and let sit for 15 minutes to absorb the flavors.
3. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
4. Add the marinated tempeh strips to the hot skillet and cook for 3-4 minutes per side until golden brown and slightly crispy around the edges.
5. Remove the tempeh from the skillet and set aside on a plate.
6. Add 1 sliced onion and 1 sliced bell pepper to the same skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
7. Add 8 oz sliced mushrooms and 2 minced garlic cloves to the skillet and cook for another 4-5 minutes until the mushrooms release their liquid and become tender.
8. Return the cooked tempeh to the skillet with the vegetables and stir everything together for 1 minute to reheat and combine the flavors.
9. Warm 6 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until soft and pliable.
10. Divide the tempeh and vegetable mixture evenly among the warmed tortillas.
11. Top each fajita with sliced avocado and chopped cilantro before serving.

What makes these fajitas truly special is the contrast between the firm, savory tempeh and the juicy mushrooms that practically melt in your mouth. The smoky marinade creates this incredible depth of flavor that pairs perfectly with the fresh, creamy avocado. Try serving them with a squeeze of extra lime juice or some hot sauce if you like a little extra kick—they’re fantastic for casual dinners or even when you’re feeding a crowd.

Easy Teriyaki Tempeh Bowl

You know those days when you want something healthy and flavorful but don’t have hours to spend in the kitchen? Yeah, this easy teriyaki tempeh bowl is your new best friend for exactly that. It comes together in under 30 minutes and delivers that sweet, savory, and slightly tangy flavor you crave.

Ingredients

For the Sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp maple syrup
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1 tsp grated fresh ginger
– 1 garlic clove, minced

For the Tempeh and Assembly:
– 1 (8 oz) package tempeh, cut into 1/2-inch cubes
– 1 tbsp avocado oil
– 2 cups cooked brown rice
– 1 cup shredded carrots
– 1/2 cup sliced cucumber
– 1 tbsp sesame seeds

Instructions

1. Whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and minced garlic in a small bowl until fully combined.
2. Cut the block of tempeh into 1/2-inch cubes for even cooking and better sauce absorption.
3. Heat the avocado oil in a large non-stick skillet over medium heat until it shimmers.
4. Add the cubed tempeh to the hot skillet in a single layer, making sure the pieces aren’t touching.
5. Pan-fry the tempeh for 3-4 minutes, until the bottom side is golden brown and crisp.
6. Flip each piece of tempeh using tongs to brown the other side for another 3-4 minutes.
7. Pour the prepared teriyaki sauce over the browned tempeh in the skillet.
8. Simmer the tempeh in the sauce for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the tempeh.
9. Divide the cooked brown rice between two serving bowls as your base.
10. Top the rice with the shredded carrots and sliced cucumber, arranging them in separate sections for visual appeal.
11. Spoon the glazed teriyaki tempeh over the vegetables in the center of each bowl.
12. Sprinkle 1/2 tablespoon of sesame seeds over each bowl for a nutty finish and crunch.

So good, right? The tempeh gets this fantastic chewy texture with crispy edges from pan-frying, and that glossy sauce is the perfect balance of sweet and salty. Seriously, try adding a sprinkle of crushed peanuts or a drizzle of sriracha mayo for an extra flavor kick—it’s a game-changer.

Tempeh Stuffed Bell Peppers

Whether you’re looking for a satisfying meatless Monday option or just want to try something new, these tempeh stuffed bell peppers are about to become your new favorite. They’re packed with protein and flavor, and honestly, they’re way easier to make than you might think. You’ll love how the savory filling pairs with the sweet roasted peppers.

Ingredients

For the peppers:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1/2 teaspoon salt

For the filling:
– 8 ounces tempeh, crumbled
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 cup cooked quinoa
– 1/2 cup marinara sauce
– 1 teaspoon Italian seasoning
– 1/4 teaspoon black pepper
– 1/2 cup shredded vegan mozzarella

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Brush the inside of each pepper with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
4. Place the peppers cut-side up in a baking dish and bake for 15 minutes to soften slightly.
5. While peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
6. Add 1/2 cup diced yellow onion and cook for 3-4 minutes until translucent.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Crumble 8 ounces tempeh into the skillet and cook for 5 minutes, breaking it up with a spoon.
9. Stir in 1 cup cooked quinoa, 1/2 cup marinara sauce, 1 teaspoon Italian seasoning, and 1/4 teaspoon black pepper.
10. Cook the filling mixture for 3-4 minutes until heated through and well combined.
11. Remove the partially baked peppers from the oven and carefully fill each one with the tempeh mixture.
12. Top each stuffed pepper with 1/2 cup shredded vegan mozzarella divided evenly.
13. Return the peppers to the oven and bake for 20-25 minutes until the cheese is melted and bubbly and the peppers are tender.
14. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Very satisfying with their firm-yet-tender texture and savory, slightly nutty flavor from the tempeh. The roasted peppers become sweet and soft, creating a perfect contrast to the hearty filling. Try serving them over a bed of fresh greens or with a side of crusty bread to soak up any extra sauce.

Conclusion

Explore these 33 delicious tempeh recipes that make plant-based cooking simple and satisfying! We hope you find new favorites to add to your weekly rotation. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover tasty tempeh dishes!