Recipes for Unopened Refrigerated Tempeh

Ingredients

• 1 package of unopened refrigerated tempeh (slightly past expiration but still safe to eat)
• 1 cup cooked quinoa
• 1 cup roasted vegetables (such as carrots, broccoli, and bell peppers)
• 1/2 cup sliced avocado
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 tablespoon sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the tempeh into thin strips.
3. In a small bowl, whisk together the sesame oil, soy sauce, maple syrup, and lime juice.
4. Place the tempeh strips on a baking sheet and brush them with the sesame oil mixture.
5. Bake in the preheated oven for 15-20 minutes, or until the tempeh is crispy and golden brown.
6. In the meantime, prepare the quinoa according to package instructions and roast the vegetables.
7. Once the tempeh is cooked, assemble the Buddha bowls by dividing the quinoa, roasted vegetables, avocado, and tempeh among 4 bowls.
8. Garnish with fresh cilantro and sesame seeds.
9. Serve immediately and enjoy!

Ingredients

• 1 package of expired but safe unopened refrigerated tempeh
• 1/2 cup BBQ sauce
• 4 hamburger buns
• 1/4 cup sliced red onion
• Lettuce leaves
• Pickles, for serving

Instructions

1. Slice the tempeh into thin strips.
2. In a shallow dish, marinate the tempeh in BBQ sauce for at least 30 minutes.
3. Preheat a grill or grill pan over medium heat.
4. Grill the tempeh for 3-4 minutes per side, or until heated through and slightly charred.
5. Toast the hamburger buns on the grill for a minute or two, until lightly browned.
6. Assemble the sandwiches by placing the grilled tempeh on the bottom bun, topping with sliced red onion, lettuce leaves, and pickles.
7. Serve the BBQ tempeh sandwiches with additional BBQ sauce, if desired.
8. Enjoy!

Ingredients

• 1 package of expired but safe unopened refrigerated tempeh
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Slice the tempeh into thin strips.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the tempeh, onion, bell peppers, and garlic to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender and the tempeh is heated through.
4. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil.
5. Pour the sauce over the tempeh and vegetables. Stir-fry for an additional 2-3 minutes to coat everything evenly.
6. Season with salt and pepper to taste.
7. Serve the tempeh stir-fry over cooked rice.
8. Enjoy!