Here are a few recipes below. For tons more recipes visit the recipe section here.

Entrees/Dinners

Balsamic Glazed Tempeh

Slice Tootie’s Tempeh into thin triangles or strips. Heat oil in a pan to medium-high temp. Fry tempeh until lightly golden brown- or longer if you like it crispy. Season with salt and pepper when hot. Remove tempeh from pan.

• Mix together in the pan:

• ½ c. Balsamic Vinegar

• ¼ c. Agave Nectar or maple syrup 

• ½ c. Sugar (or replacement sweetener)

• ¼ c. Soy sauce or tamari…whichever you have on hand

• 5 garlic cloves, minced

• 5 sprigs Rosemary 

Then reduce the mixture until it coats the back of a spoon without dripping off immediately, approximately 15 minutes. Turn heat off under the pan. Add tempeh back into pan to coat with glaze. Garnish with fresh herbs and serve warm.

Tempeh Kabobs

Cut the Tootie’s Tempeh into hefty cubes or rectangles. Marinate the tempeh and vegetables (onion, zucchini, eggplant, mushroom, peppers, cherry tomatoes) in a deep baking dish or bowl for at least 10 min (or overnight in the fridge). Marinade suggestion:

• 1/2 c soy or tamari sauce.

• 1/3 c oil- preferably olive oil

• 1 Tbsp rice vinegar 

• 1 Tbsp brown sugar

• 1/4 c lemon juice

• 2 garlic cloves – finely minced

• 1/2 Tbsp dijon mustard

• Freshly ground black pepper

• And any other herb or spice you like

• Skewer and grill or broil making sure to rotate and brush extra marinade on while cooking to keep moist.

Curried Tempeh Shepherd's Pie

(Thank you to Kate Musser for this recipe!)

Yield: 6 servings

Ingredients:

Filling:

8 oz Tootie’s Tempeh, crumbled

1 cup red lentils (can be made without lentils, just add more tempeh)

2 Tbsp olive oil

1/2 sweet onion, diced

2 cloves garlic, minced

1/2 cup frozen peas

1/2 cup frozen sweet corn

1/2 cup frozen carrots

1 1/2 tsp curry powder

1 cup walnuts, roughly chopped

15 oz of your favorite vegan curry sauce

Potato Topping:

4 medium-large potatoes, peeled and cut into 1 inch cubes

8 Tbsp vegan butter

1/3 cup oat milk

1/2 tsp garlic powder

Salt & Pepper to taste

Fresh parsley, for garnish

Directions for Filling:

1. Cook the lentils till al dente. Drain and set aside.

2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and garlic. Cook till aromatic, stirring occasionally.

3. Add the crumbled tempeh to the skillet and season with curry powder and salt and pepper to taste. Stir well. Cook for 6-8 minutes, until the tempeh is browned.

4. Add the frozen peas, carrots, corn, and walnuts. Add the cooked lentils. Pour the curry sauce over the mixture. Stir well and bring to a boil then reduce to simmer. Simmer for 5 minutes. Set the filling mixture aside. Preheat the oven to 400°F 

Directions for Potato Topping:

1. Place the potatoes in a large pot. Cover the potatoes with water and bring to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Add butter & milk, garlic powder, salt, and pepper. Mash the potatoes.

Assemble the Casserole: 

1. Pour the filling mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the mixture. Spread into an even layer and score with a fork.

2. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving. Garnish, serve and enjoy!

   (recipe from Production Assistant Kate Musser)

Baja-Style Tempeh Tacos

Originating on the Baja Peninsula of Mexico, these tacos are a staple amongst the locals and a big hit with the tourists. Simple, delicious and nutritious when made with our artisanal tempeh. (Thank you Michael LaCharite for the recipe!)

Serving size: 4

Preparation time: 10 mins, cooking time: 10 mins

Ingredients:

8 oz. Tootie’s Tempeh, crumbled

Avocado Oil

1T Taco Seasoning, our make your own:

1 1/2 tsp salt

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp chili powder

1/4 tsp dried oregano

1/4 tsp ground ginger

pinch cayenne pepper

4 Soft Yellow Corn Tortillas

Green Cabbage, finely shredded

Roma Tomato, diced

Ranch Dressing

Jalapeño, thinly sliced

Directions:

1) Add crumbled tempeh to a heated pan with avocado oil and cook until slightly golden. Stir in taco seasoning and 2T of water. Remove from heat.

2) Meanwhile, prepare all the toppings. Heat tortillas until soft and warm.

3) Assemble by dividing the tempeh into 4 tortillas. Add cabbage, ranch dressing, tomato and jalapeño, in that order. Serve with Spanish Rice if desired.

Teriyaki

Tempeh is great in a Teriyaki sauce and sauteed with veggies and served over rice. Saute the tempeh first and set aside. Then saute the veggies, adding the tempeh back in at the end.

Sandwiches

Tootie’s Tempeh is great in sandwiches. One I love is to pan fry a patty of tempeh (sliced thin), melt vegan cheese on top, put mustard, avocado, and any other veggies on it, and put on toast with mayo.

Walnut and cranberry tempeh salad sandwich

(Thank you to Michael Brennan for this idea!)

• Handful of walnuts (we like to roast them a bit), chopped

• ½ apple, diced

• 1 stalk celery, diced

• ½ c red onion

• 3 big dollops vegan mayo

• Dollop of vegan yogurt

• 1 tsp lemon juice

• 8 oz packet of Tootie’s Tempeh

• ½ tsp crushed rosemary

• ½ tsp thyme

• 1 Tbsp olive oil

• Salt & Pepper to taste

• 1/2 can (or 4 oz fresh) cranberry sauce

Break, crumble or cut the tempeh into small chunks and saute in oil with the thyme and rosemary, tossing frequently, until the tempeh is golden brown. Set the pan aside to cool.

In a bowl add the apple, celery, onion, walnuts, and lemon juice and mix together. When the tempeh is cool, add it to the bowl and add the mayo and yogurt and mix everything together. Add salt and pepper to taste. Make sandwiches on bread with a generous amount of cranberry sauce, top with lettuce, and ENJOY! 

Brussel Sprout Tempeh Sliders (great as an appetizer too!)

You’ll need:

• Brussel sprouts (the larger the better)

• Tootie’s Tempeh sliced into thin cubes or rectangles that will fit onto the B-sprouts

• Oil, garlic, tamari, cumin, pepper, liquid smoke, if you have it

• Toppings of your choice (see options below)

• Toothpicks

Cut Brussel sprouts in half at the core so you have two solid “sandwich” sides for the sliders and keep the pairs matched so you’ll be ready to assemble them after they are cooked. Dip the cut sides in a marinade of olive oil, cumin, fresh ground pepper, finely diced garlic, a little tamari, and just a dash of liquid smoke (no worries if you don’t have any liquid smoke- they will taste great) and place cut side down on a baking sheet. Bake at 375°F for 10-12 min, flip them over and bake for another 5 minutes.

Meanwhile, marinate the tempeh in the same ingredients you dipped the Brussel sprouts in for at least 10 minutes (or overnight in fridge),  turning them over to fully coat. Bake them at 375°F for about 10-12 minutes, then flip them and bake for another 5 min.

Once the Brussel sprouts and tempeh have cooled, you are ready to assemble them. There are so many variations you can do here. For a quick assembly: coat the bottom B-sprout with a  Russian dressing (see recipe in Tempeh Reubens), add a piece of tempeh, more dressing, top with sauerkraut (that you’ve drained slightly) then add the matching Brussel sprout top and skewer with a toothpick.

Another option: instead of sauerkraut, use caramelized sweet onions or kimchi, or a thick layer of basil pesto and alfalfa sprouts. The options are endless!

Serve cold or reheat in the oven for 5-7 minutes after they are all assembled. Buon appetito!

Tempeh Banh Mi

For the quick pickled vegetables:
1/3c seasoned rice vinegar
1/4c water
1/2 large carrot, cut into matchsticks
1/2 small red onion, sliced thin
4 oz. daikon radish, cut into matchsticks

For the tempeh:
2T soy sauce
2T maple syrup
1T seasoned rice vinegar
1T toasted sesame oil
1t garlic powder
2T water
1t corn starch in marinade after tempeh is removed
6oz. Tootie’s Tempeh, sliced 1/4’ thick

Prepare:
2 baguettes, 8” long, sliced in half lengthwise
2T vegan mayo
1 Persian cucumber, sliced thinly
1/2 jalapeño, sliced thinly
1 small handful of cilantro leaves

Directions
1) For the quick pickled vegetables: Combine all ingredients together, stir. Let sit for 30-60 minutes.

2) For the tempeh: Combine all ingredients together except corn starch. Marinate tempeh in a shallow plate at room temp, flipping occasionally to coat, for 15-30 minutes.

3) Fry tempeh in a little avocado oil until golden, flip and cook until golden. Meanwhile, stir corn starch into left over marinade. Once temp is finished cooking, add marinade to pan and cook briefly until bubbling, remove for heat.

4) To assemble: Broil top side of baguettes until toasted. Mix tofu cube (optional) with mayo. Spread mayo evenly on baguettes. Divide and top baguettes with tempeh and sauce. Layer on cucumber, carrot, daikon, red onion, jalapeño and cilantro. Top with other half of baguette.

Breakfast

Slice tempeh into strips or patty shapes. Lightly oil a pan and lightly pan toast the tempeh. I usually just do so until it is gently browned. Serve with home fries and ketchup and a side of kimchi or sauerkraut if you have it. Yum!

Tempeh Breakfast Hash

Quick, easy, and delish! Just slice Tootie’s Tempeh into strips and then slice the strips into squares. Saute the tempeh in a skillet with olive oil, sliced onions, mushroom, green peppers or any other veggies until all are nicely browned. 

Tempeh Bacon-like strips

• 8 oz Tootie’s Tempeh package

• Olive oil, to taste

• 4 tablespoons soy sauce

• 2 tablespoon maple syrup

• 1 teaspoon liquid smoke, optional (or smoked paprika)

• 1 teaspoon garlic powder

• Black pepper, to taste

Cut tempeh into thin slices. Add olive oil to a pan over medium heat and add the tempeh. Cook for 5 minutes on each side until brown and crispy. Add 1 tablespoon of water to the pan and stir. Add soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper, and stir until tempeh is evenly coated.

Let brown for 2-3 minutes. Alternatively, you could marinate the thin slices for a few minutes then lay them on a baking sheet and bake at 375°F for 10 minutes (longer if you want crispy tempeh strips), flipping them part way through.