Main Course


Recipies and Tips

Henry’s Tempeh can be served in a wide variety of dishes and is a great way of incorporating soy into your diet. Tempeh is notable for its nutritional value and also for its versatility in how it can be eaten. Because of its firm texture tempeh can be sliced, diced, cubed, shredded or grated. Similarly, methods of using tempeh are varied: it can be baked, cooked, stir-fried, pan-fried, toasted, grilled, stewed. You name it and you can do it with tempeh!




Henry’s Tempeh has a very mild, nutty flavour. To add flavour tempeh is commonly marinated before cooking. The marinade can be very simple. A common marinade is soy sauce mixed with a bit of one (or more) of the following: balsamic vinegar, lemon juice, sherry, mirin (rice wine), orange or pineapple juice. Cut the tempeh into small cubes or thin slices before marinating for better absorption of flavours.


Try tempeh on the grill. Marinate in barbecue sauce; then grill until brown.


Add chunks of tempeh to spaghetti sauce, chilli, or to favourite soups and casseroles.


As an excellent source of non-animal protein, vitamins and soluble fibre, tempeh makes a great substitute for meats in almost all recipes. Try some of the following recipes, or take a favourite recipe that calls for meat (or tofu) and substitute in its place tempeh. You may be surprised, and I know you’ll be delighted with the results!


Live healthy by choosing your food wisely.


Happy eating!! Enjoy!!!






    Tempeh readily absorbs flavours, so marinating will flavour your tempeh.

    Tempeh can prepared or cooked in any way you wish: sautéed, baked, stir-fried, broiled or grilled.


    Substitute tempeh for meat or tofu in stir-fries, stews, and casseroles. Crumble or slice tempeh and use in recipes where you would use ground beef or small chunks of meat. To grate tempeh, an easy and effective method is to use a food processor. First cube the tempeh (1/2 inch or so) then place into food processor. The texture of the tempeh so grated resembles ground meat.


    Try the Basic Tempeh Recipe 101 for a great (easy & tasty) way of using tempeh.



Phyllo Tempeh Samosas

Phyllo Tempeh Samosas

Makes 24 samosas


• 375 g ground tempeh (1.5 packages), cut into ¼ inch cubes

• 1 Tbsp. vegetable oil

• 1 medium onion, chopped


 • 2 cloves garlic, chopped

• 1 tsp. minced ginger

• 1 tsp. curry paste (or more, to taste)

• 1 tsp. each ground coriander and cumin

• ½ tsp. freshly ground black pepper

• ½ tsp. turmeric


 • 2 Tbsp. peanut butter

• 2 Tbsp. currants

• 2 Tbsp. minced cilantro

• ½ cup frozen green peas

• salt to taste


• 8 sheets phyllo pastry

• approximately ⅓ cup butter, melted


NOTE: Allow phyllo pastry to thaw overnight in the refrigerator. Rapid thawing outside the fridge tends to make the sheets sticky. To keep the phyllo sheets from drying out when making the samosas, cover the sheets with plastic wrap or wax paper, or even with damp paper towels.


Phase 1:


    In a skillet over medium heat, heat oil. Add cubed tempeh and onion, cook until onion is softened. Add garlic and ginger; cook, stirring, for 2 minutes. Stir in remaining spices.


    Stir in peanut butter, currants, cilantro and peas. Add salt to taste.


    Let cool.


Phase 2:


    Place one sheet of phyllo on work surface -- horizontally with long edge toward you. Brush lightly with melted butter. Cut phyllo into 3 equally wide strips.


    Working with one strip at a time, place a tablespoon of filling at bottom end of strip. Fold up one corner of phyllo so that bottom edge meets side edge of strip, forming a triangle. Fold triangle up and continue folding to end of strip, as if folding a flag.


    Repeat with remaining phyllo and filling.


    Place on ungreased baking sheet.


    Bake in 375F oven until golden brown (5 to 10 minutes). Serve warm.

Tempeh Spinach Lasagna

Tempeh Spinach Lasagna

Serves 4


9 oven ready lasagna noodles


500 g. tempeh, crumbled or cut into small cubes

1 lb. fresh spinach washed and chopped, or 1-10 oz. pkg. frozen chopped spinach, thawed

1 cup coarsely chopped onion

2 cups sliced fresh mushrooms

1 each red and green bell peppers, chopped

1 tsp. salt

1 Tbsp. garlic, chopped

2 tsp. dried oregano

2 tsp. dried basil


1 large can Italian style tomato sauce

1/3 cup water


1/3 cup grated Parmesan cheese

2 cups grated Mozzarella cheese


1. Preheat oven to 350 F.


2. Mix together all ingredients above, from tempeh through basil, in a large pot, and heat on stove top.


3. Coat a 9” x 13” baking dish with cooking oil. Spread a light layer of the sauce, together with 1/3 cup water, over bottom of a 9" x 13" baking pan, and top with 3 lasagna noodles. Proceed with alternate layers of sauce, tempeh mixture, grated cheese and noodles, ending in sauce and grated mozzarella.


4. Cover loosely with foil and bake at 350° F for 25 minutes. Remove foil, sprinkle with grated Parmesan and bake another 10 minutes until bubbly.


5. Remove from oven and let sit for 10 minutes before cutting into squares (or cool, freeze and reheat later).


Fresh Tempeh Drink

Fresh Tempeh Drink




1 ripe banana, peeled

4 oranges, squeezed

80 g fresh tempeh




Cut tempeh into smallish pieces, then add all ingredients to a blender, and blend until smooth. You can add some water, or milk (or ice cream!) to make it thinner or sugar to make it sweeter.


Very healthy! lots of nutrients!