This tempeh recipe with homemade jerk sauce, broccoli, cauliflower, spinach, and bell peppers is so easy to whip up for breakfast or brunch. And, It’s a nice switch from tofu scramble.
What is tempeh
Tempeh is a soy-based product that originated in Indonesia thousands of years ago. Tempeh is made from soybeans, whole grains, or various beans. It’s cooked, fermented, and packaged into a cake-like block form or veggie burger. It’s not only enjoyed by vegans and vegetarians but is widely available for anyone. Check out some recipe inspiration for ideas on how to incorporate this meat alternative into your weekly routine.
Where to buy tempeh
Tempeh is widely available at lots of grocery stores and online. Check out your local grocery stores to see if they have it available. I’ve listed a few of my favorite tempeh brands below.
Can you eat tempeh raw
Most store-bought tempeh is pasteurized and can be eaten right out of the package. I highly recommend cooking tempeh before consuming it. Tempeh is bitter tasting (in my perspective) and should be cooked to enjoy it.
How to cook this tempeh recipe
- First, combine 3-4 cups of water, and sea salt, and bring to a boil in a medium pot over medium-high heat. Blanch the tempeh for 3 minutes, then transfer to a container or bowl to cool. Crumble or cut the tempeh into cubes with a knife.
- Second, pierce the cooled tempeh several times, with a fork so that it will absorb more of the marinade. Pour jerk marinade over the tempeh.
- Third, marinate the tempeh for at least 15-30 minutes covered, in the fridge. If you have more time, I’d recommend marinating the tempeh for 4hrs.
- Fourth, lightly oil a large heavy-bottomed and place it over the medium-low heat.
- Fifth, heat the vegan butter (sub for oil of your choice) in a skillet over medium heat. Add the garlic and saute until golden, about 1 minute.
- Sixth, cook the vegetables for about 10 minutes or until they are all tender. Flip halfway through. Sprinkle the white wine, if using, over the mixture and saute for another minute, turning the vegetables over until the alcohol in the wine is cooked off. Turn off the heat.
- Seventh, add the crumbled or cubed tempeh to the pan with the veggies, stir, and combine everything using the residual heat of the pan to warm the tempeh. Add the spinach and continue turning the mixture over until the spinach is wilted. Turn the flame on low, if needed.
- Finally, serve with avocado, herbs, and bbq sauce, or simply use a sauce of your choice.
How to store this tempeh recipe
Add the tempeh and vegetables to an airtight container for up to 5 days.
How to cook tempeh so it tastes good every time
What I love most about this tempeh recipe is that it’s perfect for every season.
- Firstly, when you are ready to use your tempeh you’ll need to boil a pot of water, add the tempeh, and steam for at least 5 minutes. This will help the tempeh to soften and take away some of the bitter flavors.
- Secondly, use a simple marinade to give it some flavor like rice vinegar (or apple cider vinegar), tamari or soy sauce, maple syrup, neutral cooking oil, hot sauce (or sriracha), salt, and black pepper. Let it marinate in those flavors for at least an hour.
I love tempeh but it does need flavor and what’s great about tempeh is that it takes on the flavor of whatever it’s added to. For this tempeh recipe, I thought it would be nice to add a homemade jerk marinade to the tempeh for an easy vegan breakfast idea.
Tempeh nutrition value
Tempeh is made from soybeans. Nowadays, you can find tempeh made from legumes, nuts, seeds, or whole grains. It’s rich in protein and fiber. 3 ounces of tempeh (85 grams) provides 7 grams of fiber, which is 28% of the recommended daily intake. Check out this article from WebMD for more benefits on tempeh.
What to eat with tempeh
Tempeh goes well with roasted vegetables, vegan tacos, sandwiches (ext., vegan avocado BLT), serve with rice, mashed potatoes, salsa, kale salad, and teriyaki tempeh.
More ways to enjoy tempeh
- Air fry
- Stir Fry
- Indonesian-Style
- Baked
Check out these delicious recipes
Leave a comment below and tag me on Instagram and let me know if you make this beginner tempeh recipe. I’d love to hear from you;-)
Jerk Tempeh Recipe with broccoli, cauliflower, bell peppers, & spinach
Ingredients
- jerk marinade use as much as you want
- 8 oz tempeh
- 6 cups mixed vegetables (broccoli, cauliflower, bell peppers) finely chopped
- sea salt & black pepper to taste
- 1 garlic clove smashed and chopped
- 2 tbsp vegan butter sub for oil of your choice
- 1/4 cup white wine optional
- bbq sauce optional
- fresh herbs optional
- 2 cups spinach
Instructions
- In a medium pot over medium-high heat, combine 3-4 cups of water, sea salt, and bring to a boil. Blanch the tempeh for 3 minutes, then transfer to a container or bowl to cool. Crumble or cube the tempeh.
- With a fork, pierce the cooled tempeh several times so that it will absorb more of the marinade. Pour the jerk marinade over the tempeh.
- Marinate the tempeh for at least 15-30 minutes covered, in the fridge. If you have more time, I'd recommend marinating the tempeh for 4hrs.
- Lightly oil a large heavy-bottomed pan and place it over the medium-low heat.
- Heat the vegan butter (sub for oil of your choice) in a skillet over medium heat. Add the garlic and saute until golden, about 1 minute. Begin to add the washed & prepped vegetables, starting with those that will need the most cooking time (i.e. such as root vegetables).
- Cook the vegetables for about 10 minutes or until they are all tender. Flip halfway through. Sprinkle the white wine, if using, over the mixture and saute for another minute, turning the vegetables over until the alcohol in the wine is cooked off. Turn off the heat.
- Add the crumbled or cubed tempeh to the pan of veggies, stir, and combine everything using the residual heat of the pan to warm the tempeh. Add the spinach and continue turning the mixture over until the spinach is wilted. Turn the flame on low, if needed.
- Serve with avocado, herbs, and bbq sauce or simply use a sauce of your choice.
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This recipe was fantastic!! My family loved it. We will be making this one again for sure.
So happy you and your family loved this recipe!!