This Is Exactly How to Cook Tempeh So It Tastes Unforgettably Delicious

Tempeh definitely has a stronger flavour than tofu, so if you're not a fan of its bitter, nutty taste, how you cut your flat block of tempeh matters. You want to either cut it into small cubes, or crumble it. This will allow the tempeh to soak up more of the seasonings and sauces you're adding to the dish.

When you crumble tempeh, it can taste and look a lot like ground beef — it may even fool your meat-loving friends! You can use it in red sauce over pasta, add it to chili, or use it as filling for tacos.

Just like meat, marinating your tempeh will help infuse it with flavour. This one-pan tempeh and sweet potato recipe involves marinating the tempeh cubes in tamari, maple syrup, ground ginger, and cumin. If you're a fan of spice, don't feel shy about adding a little kick! Marinate your tempeh for at least 20 minutes before cooking, but you can even leave it in the fridge overnight for a stronger flavour.

As mentioned before, tempeh has a strong flavour. Pair it with other delicious, fresh ingredients that complement its bold flavour and might actually temper it a bit. This plant-based protein tastes delicious with sauteed veggies, in a salad, or mixed with whole grains.

If you're new to cooking with tempeh, try these simple, satisfying recipes:

• Tempeh, red pepper, and corn tacos
• Roasted sweet potato, tempeh, and pepper one-pan meal
• Vegan tempeh bolognese
• Mexican tempeh quinoa salad