Ingredients
Directions
Bring the vegetable broth or water and tamari in a medium stovetop pan to a boil.
Add the tempeh pieces.
Boil for 10 minutes.
Heat a different stovetop pan (or pour off the liquid from the first pan to use for this step) over medium and grill each side of the tempeh until lightly browned.
Top with your favorite sauce, dressing, or marinade.
Chef's Notes
Special note about tempeh
It must always be cooked and cannot be eaten raw. Boiling or steaming isn’t necessary but does give a better result. If you’re low on time, though, you can simply grill or bake it straight out of the package.
Alternative cooking methods
Instead of stovetop grilling, you can grill on the barbecue.
You can bake the tempeh at 400 degrees for 25 minutes.
If you have an air fryer, you can air fry the tempeh at 380 degrees F for 12–15 minutes, tossing halfway through.
Saute the tempeh with a little vegetable broth and vegetables for a stir fry. Cube the tempeh into smaller pieces after boiling for this method.
Make a bolognese sauce by crumbling the tempeh into pieces with clean hands and sauteing it with garlic then adding homemade or your favorite pasta sauce.
Marinating
A good time to marinate tempeh is right after boiling. Choose your favorite marinade and let sit for at least 15 minutes or longer before grilling, baking, or air frying.
Ingredients
Directions
Bring the vegetable broth or water and tamari in a medium stovetop pan to a boil.
Add the tempeh pieces.
Boil for 10 minutes.
Heat a different stovetop pan (or pour off the liquid from the first pan to use for this step) over medium and grill each side of the tempeh until lightly browned.
Top with your favorite sauce, dressing, or marinade.
