Substitutes for Tempeh

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Fermented soybean cake with nutty, earthy flavor and firm texture, used as a protein in many cuisines.

Can't find Tempeh in your kitchen? No problem! Below are 4 tested substitutes with exact ratios, perfect for baking, cooking, and everything in between.

Substitute Ratio Best For Dietary
Firm Tofu 1:1 replacement stir-fries, sandwiches, bowls
Vegan Gluten-Free
Seitan 1:1 replacement stir-fries, sandwiches, grilling
Vegan
Chickpeas (cooked) 1 can per 200g tempeh grain bowls, salads, curries
Vegan Gluten-Free
Lentils (cooked) 1 cup per 200g tempeh patties, bolognese, tacos
Vegan Gluten-Free

How to Use

Milder flavor, softer texture. Press well and marinate for best results.

Frequently Asked Questions

What is the best substitute for Tempeh?
The best substitute depends on your recipe, but Firm Tofu is a reliable choice for most applications. Use 1:1 replacement.
What's a vegan substitute for Tempeh?
Firm Tofu is an excellent vegan option. Use 1:1 replacement.
Can I use any of these substitutes interchangeably?
Most substitutes work well in their recommended use cases, but they may produce slightly different results. The notes above explain the differences and best practices.
Will the taste be affected?
Some substitutes may subtly change the flavor profile of your dish, but they'll work great in the recommended use cases. Start with the suggested ratio and adjust to your taste.

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