tempeh
Also known as: soy tempeh
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Also known as: soy tempeh
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant and authentic Indonesian salad featuring a medley of blanched vegetables, pan-fried tofu and tempeh, and hard-boiled eggs. Everything is brought together with a rich, creamy, and perfectly balanced peanut sauce made with traditional ingredients like palm sugar and tamarind. A satisfying and complete meal in a bowl.
A plant-based twist on the iconic BLT. Crispy, smoky tempeh bacon is layered with fresh lettuce, juicy tomato, and creamy mayo on toasted bread for a satisfying and savory sandwich.
A delicious plant-based twist on the classic deli sandwich. Savory marinated tempeh, tangy sauerkraut, creamy Russian dressing, and melted vegan Swiss-style cheese all grilled to perfection on rye bread. A hearty and satisfying vegan meal.
Yes, tempeh is highly nutritious, offering 18.5g of complete protein per 100g. It is rich in prebiotics for gut health and contains essential minerals like manganese and magnesium that support bone density and heart health.
Tempeh is an excellent protein source, providing approximately 18.5g of protein per 100g serving. As a complete protein, it contains all nine essential amino acids, making it a staple for plant-based diets.
Tempeh is naturally vegan as it is made from fermented soybeans. While pure tempeh is gluten-free, some commercial varieties include grains like barley, so always check the label if you have a gluten sensitivity.
With about 9.4g of carbohydrates and 10.8g of fat per 100g, tempeh can fit into a keto diet in moderation. Its high fiber and protein content help maintain satiety while keeping net carbs relatively low.
Tempeh has a firm, chewy texture and a nutty, earthy flavor with a slight tang from the fermentation process. Unlike tofu, it holds its shape well and absorbs marinades and sauces effectively.
Tempeh is versatile and can be sliced, cubed, or crumbled. Common methods include pan-frying, baking, or grilling until crispy; many people prefer to steam it for 10 minutes before cooking to remove any bitterness.
While some pasteurized tempeh can be eaten raw, it is generally recommended to cook it. Cooking improves the flavor, softens the texture, and ensures any potentially harmful bacteria from the fermentation process are eliminated.
tempeh is a versatile ingredient found in cuisines around the world. With 192 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Store fresh tempeh in the refrigerator for up to 7–10 days in its original packaging. For longer storage, you can freeze tempeh for up to 6 months without significantly affecting its texture or nutritional value.
Both are healthy, but tempeh is less processed and fermented, providing more protein, fiber, and prebiotics than tofu. Tempeh is also denser and has a stronger, nuttier flavor compared to the neutral taste of tofu.
Small black or grey spots on tempeh are usually a natural byproduct of the fermentation process and are safe to eat. However, if the tempeh is slimy, smells foul, or has colorful mold, it has likely spoiled and should be discarded.