It's crazy high in protein & I like the flavor & texture of it MUCH more than tofu. Plus it's fermented, so it's easier for your body to digest than most soybean based products. A great tip I got on this tribe is to steam it for 10 minutes before you add it to whatever you're making. It really does improve the flavor & texture when I steam it first.

I wish I could remember where I found this Tempeh Ruben recipe b/c it ROCKS!

Reuben Tempeh Sandwich
Makes 4 sandwiches

This highly flavored sandwich has great texture and crunch and it’s easy to make. Tempeh (pronounced TEM pay) is a traditional Indonesian food made from soybeans. See below for more ideas.

1/3 cup water
1 teaspoon each: ground ginger, coriander, and paprika
sea salt and freshly ground black pepper, to taste
8 ounces Tempeh, cut into 12 slices
2 tablespoons vegetable oil
8 slices rye bread
4 tablespoons vegan mayonnaise (optional)*
4 teaspoons Dijon-style mustard
1 cup drained sauerkraut
4 lettuce leaves
4 tomato slices


Steam Tempeh for 10 minutes

In a shallow bowl, whisk together water, ginger, coriander, paprika, salt, and pepper. Add Tempeh slices and toss gently to coat. Drain.

In a nonstick skillet over medium-high heat, sauté Tempeh in oil until crisp and golden, about 4 minutes per side.

To assemble sandwiches: Spread bread with mustard and mayonnaise, if desired. Add Tempeh, sauerkraut, lettuce, and tomato slices.

*Nayonnaise and Veganaise are both good, but another delicious alternative is Wildwood’s Garlic Aioli.

Per sandwich: 358 calories; 17 g protein; 14 g fat (3 g w/out mayonnaise); 43 g carb

MORE ON TEMPEH:
Tempeh has a tender chewy consistency that makes it an excellent addition to a variety of foods. It is delicious on the grill. First steam cubes of tempeh and marinate them in a lemon marinade or a zesty barbeque sauce. Then grill until browned. Add chunks of tempeh to spaghetti sauce, sloppy joes or chili mix, or to favorite soups and casseroles. Steam and grate tempeh and mix with chopped onions and celery and mayonnaise for a sandwich spread. Pan fry it with mushrooms, onions and breadcrumbs for a delightful mushroom stuffing.



You may not have all these ingredients on hand, but hang on to this recipe b/c it's worth trying some time:

TEMPEH WITH
CRANBERRY GINGER SAUCE

1 pkg. Turtle Island 5 Grain Tempeh
½ cup water
¼ cup Knudsen Cranberry Nectar
3 tbs. Bragg’s liquid aminos (or any soy sauce)
Sauce:
1 tbs. Spectrum Sesame Oil
¾ cup leeks, chopped
1 tbs. fresh ginger, minced
2 ½ cups Knudsens cranberry Nectar
2 tbs. Arrowroot powder (or corn starch)
3 tbs. Bob’s Red Mill dried cranberries
2 tbs. Lundburg Brown Rice Syrup
1 tbs. orange peel, grated
Bragg’s Aminos, or sea salt, to taste
Garnish:

¼ cup minced leeks
¼ cup minced parsley
toasted almonds, walnuts or hazlenuts

Cube tempeh into 1” squares. Steam in juice, water and Bragg’s for 10 minutes.
Drain, reserve liquid for sauce. Heat oil in heavy pan on low heat. Add leeks and
ginger. Add steamed tempeh. Sauté 5 minutes. Dissolve arrowroot in cranberry
juice. Combine with reserved tempeh cooking liquid. Add to tempeh, stir gently.
Add cranberries and orange rind, and brown rice syrup. Simmer 5 minutes.
Season to taste with Bragg’s or sea salt. Serve with optional garnishes over rice,
millet or quinoa.

Recipe Source:
Susan Sheridan

You can grill it using your favorite marinade. Best to let soak for awhile.

Slice it up thin and use it in stir-fries.

My favorite applications have been with crumbled tempeh:

Crumble and saute with carrot, celery, onion, and garlic. Add chili, cumin, S, P, etc for burrito/taco filling. OR Add fresh basil and tomato sauce for an awesome veggie Ragu that fools even the most discriminating palettes - vegetarian and omnivore alike!

I love tempeh. This is a quick supper dish that you can also spoon into a tortilla and add sprouts for a heartier meal.

Barbecued Tempeh Hash

* 1 1/2 Tbs. vegetable oil
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 1 medium clove garlic, minced
* 1 cup low-sodium vegetable broth, plus additional if needed
* 3 cups peeled, diced all-purpose potatoes (1/2-inch pieces)
* 8-oz. pkg. tempeh, cut into 1/2-inch dice
* 1/2 tsp. dried oregano
* 1/4 tsp. salt
* 3/4 cup barbecue sauce


1. In large skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes. Add garlic and cook, stirring, 1 minute.
2. Stir in 1 cup broth, potatoes, tempeh, oregano and salt. Season with freshly ground pepper to taste. Bring to a boil, cover, reduce heat slightly and cook gently until potatoes are barely tender, about 8 minutes. (There should be a little liquid left in the pan; if not, stir in additional broth or water by the tablespoon.)
3. Stir in barbecue sauce and simmer uncovered until liquid is like a thick gravy, 3 to 4 minutes. Remove from heat and let stand, covered, at least 10 minutes. Reheat briefly and serve hot. 4 to 5 servings

Hi Devon...

I prefer tempeh over tofu. It's heartier and super nutritious due to the fermenting process it goes through. As you can see, we all highly recommend it. :O)

This page from my website may help:

www.vegancoach.com/tempeh.html

Happy cooking!

I love it in Mock Chicken Salad - even my non-veggie friends love it:

8 oz tempeh
1 TBSP salt

1/2 cup vegan mayo (my favorite is Vegannaise)
2 TBSP mustard
1/4 cup (or more) each: chopped celery, chopped white onion
1TBSP fresh or 1 1/2 tsp dried taragon (can substitute parsley)
2 TBSP toasted sesame seeds
fresh ground black pepper to taste

Shred tempeh, add the salt and soak for at least 20 minutes. Drain and rinse gently. Mix together with remaining ingredients. Let stand for at least 30 minutes to meld all flavors.

Great as a sandwich or on a bed of salad greens.

My parents used to make tempeh when I was a kid. My favorite way to eat it was just to slice it up in 1/4 inch strips, throw it in a frying pan with a little butter and salt, then eat them like french fries :)

Also killer in sandwiches. Those recipes above look delicious, I need to try them :)

crumble it up, season it with mexican seasonings & fill a taco with it!

baked teriyaki tempeh is great too -- slice tempeh thinly, fry in olive oil, put in baking dish slathered with sauce (ketchup/tomato paste, nama shoyu, sugar, apple cider vinegar, hot chiles, garlic, ginger). bake until heated through and bubbly. great on brown rice with a side of kale or other greens.

Tamari Fried!

Cube, brown and then toss tamari into the hot pan, stir till carmelized.

I love this (cooled) in salads, or (hot) in stir frys etc.

Another favorite version is to slice into lg sanwich sized squares instead of cubes and make grilled veggie sanwiches, yummy!