Have you ever had fresh homemade tempeh? If not, you are missing out on a real treat. My partner is not a fan of store-bought tempeh, but loves the tempeh we make at home. It just tastes fresher, nuttier & yummier, with none of the bitterness store-bought tempeh sometimes has.
I can’t get enough of it, which is fine because it’s incredibly healthy. Because tempeh is fermented, it is easier to digest than other soy products and has higher concentrations of protein, calcium and iron. Some have even said it’s the world’s healthiest food!
Fresh out of the incubator!
This recipe for blackened tempeh is one of my favorite ways to use tempeh! It’s super quick and easy and tastes amazing.
Spice-rubbed tempeh
The nice thick coating of spices on the tempeh blackens as it is sautéed and gives it a nice crunchy coating.
Blackened!
When combined with arugula, basil pico de gallo and guacamole on soft tacos, it makes a perfectly satisfying and tasty lunch or dinner!
Don’t these tacos look delicious?
- 1 tsp smoked paprika
- 1/2 tsp ancho chili powder
- 1/2 tsp salt
- Freshly cracked black pepper
- dash of cayenne pepper
- 1/2 tsp olive oil + more for sautéing
- 3 oz of tempeh
- 4 campari tomatoes
- 1/2 yellow onion
- 1/2 - 1 jalapeño (change the amount depending on how spicy you like it!)
- 2 tbsps basil
- 1/2 tbsp lime juice
- Salt & pepper to taste
- 1 avocado
- 1 tbsp lime juice
- Salt & pepper to taste
- 4 gluten-free soft corn tacos
- Baby arugula
- Mix together the spices and oil in a bowl that's big enough to hold the tempeh and which you can cover and shake around!
- Slice the tempeh into 1/2-inch strips.
- Place it into the spice bowl, cover the bowl and shake the tempeh, until it is well-coated.
- Heat a pan over medium heat.
- When hot, add a tiny bit of oil, and fry tempeh on all sides until nice and dark.
- Roughly chop your tomatoes, dice your onion and jalapeño and chop your basil.
- Combine ingredients in a small bowl.
- Add a dash of lime juice and salt and pepper to taste.
- Mash avocado in a small bowl with lime juice and salt and pepper, to taste.
- Heat 4 tacos in a pan on the stove or in a microwave for about 30 seconds, until they are soft and pliable.
- On each taco, lay out some arugula, add a 1/4 of the tempeh, a nice dollop of guacamole and some pico de gallo.
- Enjoy!
- I used basil for the pico de gallo, which is what I had on hand. It's not typical, but it was really great. If you'd prefer to use cilantro, you could do that too!
- You'll have more pico de gallo and guacamole than you'll need for this recipe. I'm sure you won't mind!
Do you have a recipe for the homemade tempeh?
Hi Lindsay, I haven’t written it up, but am happy to do so! Will let you know once I do (probably this weekend).