Very Versatile Mashed Tempeh

Servings: 2

Prep Time: 10 minutes

Cooking Time: 30 minutes


  • 1/2 cup arame

  • 8 ounces tempeh

  • 1/2 small onion, finely diced

  • 1/2 cup water

  • 1/2 cup finely chopped celery, 1 or 2 stalks

  • 2 tablespoons tahini

  • 1 tablespoon ginger juice

  • 1 tablespoon fresh lemon juice

  • Sea salt to taste


Rinse arame and soak for 2 minutes. Place tempeh, onion and arame in a pot. Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally. When done cooking drain any excess water through a strainer and transfer to a mixing bowl. Mash with fork. Add celery, tahini, ginger juice and lemon juice. Mix well and add salt to taste. 

For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar. 

Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up. 

Tempeh Croutons

Servings: 4

Prep Time: 10 minutes

Cooking Time: 45 minutes


  • 1 package tempeh

  • 1/2 cup olive oil

  • 1/2 cup apple cider vinegar

  • 2 tablespoon shoyu


Slice tempeh into bite-size cubes. In a bowl, mix together the oil, vinegar and shoyu. Add tempeh and mix well. Place tempeh in a baking dish or on a cookie sheet and bake at 325 degrees until golden brown, about 45 minutes. Let cool and serve in your favorite salad.