A few years ago, I had no idea what tempeh was, but I am sure I wasn’t alone.
Although tempeh is not a new thing, it’s not exactly widely-known, either. But once you get the chance to experience it, you’ll fall in love. It’s an amazingly versatile, protein-packed vegetarian option that can be used for a plethora of vegan dishes.
Fast-forward to today, I have learned to love tempeh. The flavor is mild, but it is a vessel for marinades, flavor, and spices. Without the introduction of added flavors, tempeh has a subtle nuttiness to it. It is also slightly bitter, which can be reduced through steaming or boiling.
Over the years, I’ve learned to love it, make lots of mistakes with it, and learn more along the way. I’ve had it in burritos, BLTs, with a side of tofu scramble, and topped a soup with it. Tempeh is typically sold in a block and can sometimes be found next to tofu at the grocery store.
Add a serving of tofu scramble with your plant-based, tempeh bacon.
Cookware Used In This Recipe
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