Recipe

Homestyle Tempeh Recipe

Golden tempeh in a creamy, cozy sauce with big flavor and weeknight energy. Comfort food, but make it plant-based.

By Matt Campbell

•

4.8

Tempeh gets a bad rap from folks who have only met it in its dry, squeaky era. This is the fix: we steam it (yes, steam), sear it hard for crisp edges, then tuck it into a creamy, savory sauce that tastes like the coziest weeknight dinner you can throw together without a million ingredients.

Think: stroganoff vibes, but lighter and brighter. The sauce is creamy, tangy, and deeply seasoned, with onions and mushrooms doing that quiet, magical job of making everything taste more like itself. Serve it over noodles, mashed potatoes, rice, or whatever carb is currently keeping your life together.

Why It Works

Steaming tempeh first takes the edge off any bitterness and helps it play nicer with the sauce.
A quick sear builds those crisp, golden edges that make tempeh feel hearty and satisfying.
Umami stacking from mushrooms, soy sauce, mustard, and a little smoked paprika makes the sauce taste slow-cooked, even though it is not.
Creamy without being heavy thanks to a smart combo of broth plus either coconut milk or a simple cashew cream option.

Pairs Well With

Buttered egg-free noodles or wide pasta for maximum sauce cling
Garlicky green beans or roasted broccoli for crisp, fresh contrast
Mashed potatoes or cauliflower mash for full comfort mode
Quick cucumber salad with vinegar and dill to cut the richness

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The sauce thickens as it sits, which is honestly a perk.

Freezer: Freeze up to 2 months. Thaw overnight in the fridge for best texture. Coconut milk versions tend to freeze well, but if the sauce looks a little separated after thawing, reheat gently and whisk to bring it back together.

Reheating: Warm gently in a skillet over medium-low heat. Add a splash of broth, water, or milk to loosen the sauce. Microwave works too, but stir halfway through so the sauce stays smooth.

Meal prep tip: Cook the tempeh and sauce, but store pasta or rice separately so nothing gets mushy.

Common Questions

Do I have to steam the tempeh?

I strongly recommend it. Ten minutes of steaming mellows the flavor and improves texture. If you skip it, the dish can taste a little more sharp and “tempeh-forward.” Still edible, just not as cozy.

What kind of tempeh should I buy?

Plain soy tempeh is the easiest and most reliable here. Flavored tempeh can work, but it can fight the sauce. If you use a flavored one, go lighter on soy sauce until you taste.

Can I make it gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and serve over gluten-free pasta, rice, or potatoes. As always, check labels to confirm.

Can I make it nut-free?

Yes. Use full-fat coconut milk instead of cashew cream. If you do not want any coconut flavor, use an unsweetened, plain non-dairy creamer and keep the heat gentle.

How do I keep the sauce from breaking?

Keep the heat low once the cream goes in and avoid boiling. Coconut milk is pretty forgiving, but some non-dairy creams can separate if they get blasted with heat. If it starts to look a little grainy, whisk in a tablespoon of broth and take it off the heat for a minute.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Small pot or steamer basket (for steaming tempeh)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons

The first time I cooked tempeh, I treated it like tofu and expected it to behave. It did not. It was dry, kind of bitter, and the texture felt like it was arguing with me. Then someone showed me the steam-and-sear move and suddenly tempeh made sense. This creamy homestyle version is the one I make when I want comfort food that still feels bright and weeknight-friendly. It is also the recipe I pull out when I am trying to convert a tempeh skeptic, which is a very specific hobby of mine.

Homestyle Tempeh Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

Tempeh

1 (8-ounce) package tempeh, cut into thin triangles or strips (about 1/4 to 1/3 inch thick)
1 tablespoon olive oil (or avocado oil)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Homestyle creamy sauce

1 tablespoon olive oil (if needed)
1 medium yellow onion, thinly sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 tablespoons soy sauce or tamari
1 tablespoon Dijon mustard
1 cup vegetable broth
3/4 cup full-fat coconut milk (or 3/4 cup cashew cream, see note)
1 teaspoon apple cider vinegar or lemon juice, plus more to taste
1 teaspoon maple syrup (optional, balances the tang)
1 to 2 teaspoons cornstarch mixed with 1 to 2 teaspoons cold water (optional, for thicker sauce)
Chopped parsley or chives, for serving

For serving

Cooked egg-free noodles, rice, or mashed potatoes

Cashew cream note: Blend 1/2 cup raw cashews with 1/2 cup hot water until very smooth (this yields about 3/4 cup). Use in place of coconut milk.

Instructions

Steam the tempeh: Add 1 inch of water to a small pot and bring to a simmer. Add the tempeh pieces to a steamer basket (or a fine-mesh strainer set over the pot), cover with a lid, and steam for 10 minutes. Pat dry.
Sear for crisp edges: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tempeh in a single layer (do not crowd the pan). Season with salt and pepper. Cook 3 to 4 minutes per side until deeply golden and crisp. (Thicker pieces may take a minute longer.) Transfer to a plate.
Cook the veg: In the same skillet, add a little more oil if the pan looks dry. Add onion and mushrooms. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and start browning.
Build the base: Add garlic and cook 30 seconds. Stir in tomato paste, smoked paprika, and thyme. Cook 1 minute, scraping up the browned bits.
Make it saucy: Stir in soy sauce, Dijon, and broth. Bring to a gentle simmer for 2 to 3 minutes.
Add the cream: Lower heat to medium-low and keep it at a bare simmer. Stir in coconut milk (or cashew cream). Simmer gently 3 to 5 minutes. Avoid boiling.
Adjust and thicken (optional): Stir in vinegar or lemon juice and the maple syrup if using. Taste and adjust salt, pepper, and tang. For extra brightness, add a final little splash of vinegar or lemon off heat at the end. If you want a thicker sauce, whisk the cornstarch and cold water in a small bowl until smooth, then stir it into the pan and simmer 1 minute until glossy.
Finish: Add the tempeh back to the skillet and spoon sauce over it. Simmer 2 minutes to warm through. Top with parsley or chives.
Serve: Pile over noodles, rice, or mashed potatoes. Bonus points for a little extra black pepper on top.

Nutrition information is estimated.

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