Basic Tempeh Spaghetti Sauce


1 package of Surata Italiano Tempeh.

Set aside in a small bowl.


1 medium onion, chopped
two cloves minced garlic in 2 TBS oil

Saute until the onion is tender.


1cup of chopped green pepper.
½ cup chopped red pepper.

Saute a few minutes more. Add the grated tempeh and saute for about five minutes, turning frequently. (Add a bit more oil if needed.)

Add one 28 oz. can of pasta sauce or tomato sauce. (Muir Glen Italian Herb Pasta Sauce works well, or use your favorite sauce.) Bring to a boil, then lower heat and simmer for fifteen to twenty minutes. Pour over cooked noodles and top with grated parmesan cheese.

Basic Fried Tempeh

Cut one package Surata Original Soy or Multigrain Tempeh into bite-sized portions.

Stir together 3 TBS soy sauce and ¼ tsp garlic powder. Pour sauce mixture over the tempeh. Stir gently to coat. Let marinate 30 minutes. Deep fry or pan fry until nicely browned. Serve over fried rice or noodles.

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Tempeh Barbeque

Serve with rice, pasta, or sloppy BBQ


1/c soy sauce.
¼ cup olive oil.
2 TBS lemon juice.
2 TBS apple cider vinegar.
2 cloves garlic, mashed.
½ cup or more water.

Slice one package Surata Original Soy Tempeh into thick strips. Place in a dish that will allow the marinade to cover the tempeh (add more water if necessary). Marinate in refrigerator for at least one hour.

Barbecue Sauce

½ cup honey.
1 TBS molasses.
1 tsp salt.
¼ tsp cayenne.
½ cup water.
1 medium onion, chopped.
2 cloves garlic, minced.
28oz. can crushed tomatoes.
2 TBS spicy prepared mustard.

Saute onions and garlic until transparent. Add to remaining ingredients in a bowl. Using the same skillet, coat with oil and cook marinated tempeh until brown. Add barbecue sauce and stir. Cook on medium high heat until sauce is heated throughout. Lower heat and simmer for one to two hours.

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Tempeh “Hamburger”

This can be prepared ahead of time and used as an ingredient in any dish which calls for hamburger.


2 packages of Surata Original Soy or Multigrain Tempeh into a bowl


1/2 cup tamari or soy sauce.
1/4 cup grated parmesan cheese.
2 tsp. sea salt.
1/2 tsp. black pepper.

Mix well. Stir-fry the mixture with 1/2 cup diced onion until the tempeh is well browned. Chill, and keep on hand for future use.

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Tempeh Chili


2 packages of Surata Multigrain or Italiano tempeh.

Stir-fry in some oil until browned.


2 medium onions
3 cloves chopped garlic in 2 TBS of oil

Cook until the onions are clear.


1 large green bell pepper, chopped.
1 large red bell pepper, chopped.
28 oz. crushed tomatoes.
6 oz. tomato paste.
10 oz. fresh or frozen corn.
3 TBS. chili powder.
2 tsp. cumin.
2 TBS. soy sauce.
½ cup water.
Salt and cayenne to taste.

Simmer a few minutes, then add the browned tempeh. Simmer covered for 45 minutes, stirring occasionally.

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Tempeh Loaf


1 ½ packages of Surata Multigrain Tempeh.

Place in a small bowl.

Mix in

1/3 cup ketchup
1/3 cup soy sauce.
2 TBS Dijon mustard.
½ cup parsley, chopped.
¼ tsp black pepper.
1 medium onion, chopped fine.
¼ tsp garlic powder.
1 cup plain bread crumbs (or rolled oats).

Mix until ingredients are well blended. Put ¼ cup oil in a baking pan or loaf pan, then press the mixture into the pan. Bake at 350’ for one hour. Let cool for 15 minutes before removing from pan. Garnish with ketchup or parsley. Can be served hot, or refrigerated and used as a sandwich spread the next day. Good sliced and fried, too!

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Tempeh Lasagna


one 12 oz. package Surata Italiano Tempeh grated.
¼ cup chopped onions

Cook until onions are clear.


2 cans of 32 oz. Italian style tomato sauce

Bring to a boil; simmer for about 20 minutes.

Combine in a medium size bowl

1 ½ lbs. Surata Soft Tofu.
¼ cup fresh lemon juice.
1 tsp.oregano.
¼ cup olive oil.
1 tsp. salt.
2 TBS. fresh basil.

Cook until soft

9 large lasagna noodles.

Cover the bottom of a lightly oiled 9X13 pan with a third of the tempeh sauce. Lay 3 noodles on top. Mix half of the tofu mixture with a third the remaining tempeh mixture and spread over the noodles. Add another layer of noodles and the rest of the tofu mixture. Layer on the three remaining noodles and the rest of the tempeh mixture. Bake in a preheated 350’ oven for 30 minutes covered. Add a cup of grated cheese, uncover pan and bake another 20 minutes.

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Tempeh Hummus

A nice toast or bagel spread.

Mix in a blender until smooth & creamy

1/2 package Surata Multigrain Tempeh.
1 can garbanzo beans (drained).
1 cup tahini;.
1 TBS lemon juice.
1 tsp salt.
(Optional) 2 TBS tomato paste.

You can adjust to suit your taste by adding other flavors, such as garlic or ginger, in place of the tomato paste.

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Tempeh Hor’Deurves

Grate 1 package of Surata Italiano Tempeh into a bowl.


1/4 cup tamari or soy sauce.
1/4 cup grated parmesan cheese.
1/2 tsp sea salt.
1/4 tsp. black pepper.
2 TBS dried parsley.
(Optional: one raw egg)

Mix well. Form into small balls and bake at 350’ on an oiled baking sheet for twenty minutes.

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Tempeh Fish Sticks with Dip or Spread

Oval Sticks & DipMarinade

1 pint orange juice.
½ cup Lemon juice;.
2 TBS. shoyu.

Flour mixture

1 cup Whole Wheat flour.
1 TBS Onion powder.
1 tsp. powdered ginger.
½ tsp. paprika.
1 tsp. sea salt.


Scour the surface of 2 packages of Surata Multigrain Tempeh lightly with a fork. Cut lengthwise into ½ inch strips. Marinate the strips in orange-lemon juice mixture for a least an hour. (Overnight is best). Drain in a colander.
Prepare the flour mixture. Dust the tempeh sticks in the mixture and place on a well-oiled baking pan. Bake at 350’ for 20 minutes. Flip and bake for another 20 minutes. Serve with your favorite dip or tartar sauce.

Tempeh Dip or Spread


1 package of Surata Original Soy Tempeh in a saucepan with one cup water.
2 TBS tamari or soy sauce.
2 bay leaves.

Cover and simmer for about half an hour. Cool the tempeh, then grate or process it. Chop a bunch of green onions and add to the tempeh. Mix well.


¼ cup fresh parsley, minced.
¼ cup soy mayonnaise.
¼ cup yogurt or sour cream

Mix well and refrigerate for at least two hours before serving as a dip or sandwich spread.

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Tempeh Stuffed Squash


3 TBS. oil.
2 cloves minced garlic.
l large onion, chopped
1/2 tsp celery seeds.
1/2 tsp thyme salt & pepper to taste
1/2 cup sunflower seeds.
1 12 oz. package Surata Soy Tempeh, soy or multigrain, grated or finely chopped.
1/4 lb. Mushrooms, finely chopped.
1/4 cup spinach, finely chopped.
2 TBS soy sauce.
1 cup cooked rice.
1 slice whole grain bread, crumbled.
1 cup grated soy or dairy cheese. Paprika.
4 red or green bell peppers.
2 medium squash.


Preheat oven to 400’ F. Slice squash in half, and bake with a small amount of water in a baking pan until the centers are soft.

Saute first group of ingredients until sunflower seeds begin to brown. Add the next three ingredients and continue to saute until the mushrooms are tender. Remove from heat and add soy sauce, cooked rice, and bread. Mix well. Hollow out squash about 1/3 and stuff with the mixture. Sprinkle on grated cheese and dust with paprika. Add water to the pan and bake for 20-30 minutes. Or, pan fry the stuffing mix until thoroughly heated and serve as a side dish. Makes 3 full cups.

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Tempeh Cranberry Dish

A holiday dish suitable for large groups – 8-12 servings!


4 packages Surata Soy Tempeh, soy or multigrain.
2 cups fresh cranberries (or 2 cans cranberry sauce).
1 cup apple sauce.
1/2 tsp salt.
1 TBS. Orange juice.
4 cloves.
1/4 cup maple syrup
2 TBS. soy sauce.
2 TBS. grated ginger.
1/2 tsp each allspice and cinnamon.
1/4 tsp ground nutmeg.
Pinch of cayenne.
Fresh rosemary.


Cut tempeh into halves, and cut each half into triangles. Pan fry in a small amount of soy sauce until browned.

Wash whole cranberries (if using instead of sauce) and place in a saucepan with apple sauce, orange juice, and salt. Cook until the cranberries are soft. Add maple syrup, ginger, and the rest of the spices and cook a few minutes more. (If desired, you can then blend the mixture in a food processor until smooth.)

Place the pan-fried tempeh in a baking dish or casserole and pour the cranberry mixture over it, covering the tempeh thoroughly. Bake at 350’ for 30-40 minutes. Serve garnished with rosemary.

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Tempeh Latkes


1 package Surata Multigrain Tempeh, grated.
1 small onion, minced.
4 medium potatoes, peeled and grated.
1 TBS soy sauce.
1 tsp. thyme.
1 tsp. marjoram.
1/2 tsp. sage.
Oil for frying.


Stir-fry the tempeh with the onion until the tempeh is browned. Add the potatoes and herbs and cook for a few minutes. Cool, then form the mixture into patties and fry in oil, flipping after a few minutes until both sides are browned. Keep warm in oven until ready to serve.

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