Tempeh can be a little dry and stiff when you take it out of the package. You can soften the cake by steaming it for about 10 minutes. You also may add some flavor with a marinade.

How they’re made. While tempeh is fermented, tofu is made by coagulating soy milk, and pressing the curds that form from the soy milk into blocks of tofu.

If you see black spots on your packaged tempeh, don’t be put off. These are a natural byproduct of fermentation, according to Lightlife.

When I’m making tempeh for my daily lunch salads, I usually cut a package into thirds before dividing each third into smaller cubes. A third of a package is about one serving, which has 18 grams ...

8-ounce package tempeh ... oil, and 1/4 tsp pepper. Add tempeh slices and let marinate 10 minutes, then flip and let marinate 10 minutes more. Meanwhile, heat oven to 425°F.

You can buy tempeh “bacon” at most grocery stores, but it’s also possible to make it yourself by slicing a 6-oz. package of tempeh into long, thin strips and rubbing them in a coating made ...

Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly. In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil.