Recipes for Tempeh

Ingredients

• 200g expired tempeh, crumbled
• 4 large lettuce leaves
• 1 cup shredded cabbage
• 1 carrot, shredded
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, combine the crumbled tempeh, shredded cabbage, and shredded carrot.
2. In a separate bowl, mix together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the tempeh mixture and toss until well coated.
4. Place a lettuce leaf on a clean surface and spoon the tempeh salad onto the lettuce leaf.
5. Wrap the lettuce leaf tightly around the filling to form a wrap.
6. Repeat with the remaining lettuce leaves and tempeh salad.
7. Serve the tempeh salad wraps chilled and enjoy!

Ingredients

• 1 package of slightly expired tempeh
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 can of coconut milk
• 2 tablespoons of curry powder
• 1 tablespoon of soy sauce
• 1 tablespoon of vegetable oil
• Salt and pepper to taste

Instructions

1. 1. Cut the tempeh into cubes.
2. 2. Heat the vegetable oil in a large pan over medium heat.
3. 3. Add the tempeh cubes to the pan and cook until lightly browned.
4. 4. Remove the tempeh from the pan and set aside.
5. 5. In the same pan, sauté the onion, garlic, and red bell pepper until softened.
6. 6. Add the curry powder and cook for another minute.
7. 7. Pour in the coconut milk and bring to a simmer.
8. 8. Add the cooked tempeh back into the pan.
9. 9. Stir in the soy sauce and season with salt and pepper to taste.
10. 10. Simmer for 15-20 minutes, stirring occasionally.
11. 11. Serve the tempeh curry over steamed rice or with naan bread.
12. 12. Enjoy your delicious and safe tempeh curry!

Ingredients

• 200g tempeh
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tempeh into cubes.
3. In a bowl, mix together soy sauce, olive oil, garlic powder, onion powder, and black pepper.
4. Add the tempeh cubes to the bowl and toss until well coated.
5. Spread the tempeh cubes on a baking sheet.
6. Bake for 20-25 minutes, until the tempeh is crispy and golden.

Ingredients

• 1 package of slightly expired tempeh
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the tempeh into thin strips.
3. In a bowl, combine the vegetable oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
4. Add the tempeh strips to the bowl and toss to coat them evenly with the spice mixture.
5. Place the tempeh strips on a baking sheet and bake for 15-20 minutes, until crispy.
6. While the tempeh is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Remove the tempeh from the oven and let it cool slightly.
8. Assemble the tacos by placing a few tempeh strips on each tortilla.
9. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, sour cream, and salsa.
10. Serve the tempeh tacos immediately and enjoy!

Ingredients

• 250g tempeh, slightly past expiration but still safe to eat
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 red onion
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cut the tempeh into bite-sized cubes and place in a bowl.
2. In a separate bowl, whisk together olive oil, soy sauce, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Pour the marinade over the tempeh and toss to coat. Let it marinate for at least 30 minutes.
4. Preheat the grill to medium-high heat.
5. Cut the bell peppers, zucchini, and red onion into chunks.
6. Thread the marinated tempeh, bell peppers, zucchini, and red onion onto skewers.
7. Grill the skewers for about 10-15 minutes, turning occasionally, until the tempeh is browned and the vegetables are tender.
8. Serve the tempeh and vegetable skewers hot, with a side of your choice.

Ingredients

• 200g expired tempeh, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a pan over medium heat.
2. Add the expired tempeh and cook for 5 minutes until slightly browned.
3. Add the onion, bell peppers, carrots, and garlic. Stir-fry for another 5 minutes until the vegetables are tender.
4. In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the stir-fry and toss to coat all the ingredients.
5. Continue cooking for an additional 2-3 minutes until the sauce thickens and coats the vegetables and tempeh.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Ingredients

• 200g slightly expired tempeh, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 400ml coconut milk
• 200ml vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the tempeh cubes and cook until lightly browned.
4. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.
5. Add the sweet potatoes, coconut milk, and vegetable broth. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
7. Serve the curry over rice or with naan bread, garnished with fresh cilantro.