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
Hearty, seasoned tempeh crumbles served in warm corn tortillas with a zesty cabbage slaw and fresh pico de gallo. This plant-based taco recipe is a weeknight dinner hero, ready in just over 30 minutes and packed with flavor.
Smoky, savory tempeh 'bacon' sizzled to crispy perfection, then layered with crisp lettuce, juicy tomato, and creamy vegan mayo. A classic BLT sandwich, completely reimagined for a delicious plant-based lunch.
A quick, healthy, and flavorful vegan stir-fry packed with plant-based protein from tempeh and colorful vegetables, all tossed in a light and savory tamari-ginger sauce. Perfect for a satisfying weeknight meal.
Hearty, savory tempeh crumbles seasoned with classic taco spices and served in warm corn tortillas. This easy vegan taco recipe is packed with plant-based protein and comes together in under 30 minutes for a perfect weeknight meal.
Crispy pan-fried tempeh and tender zucchini tossed in a savory and slightly sweet soy-maple sauce. This quick vegan stir-fry is packed with plant-based protein and ready in under 30 minutes, perfect for a healthy weeknight dinner.
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.