If you haven’t had tempeh before, this shredded tempeh bowl is an easy way to try it. 

For those of you that don’t know, tempeh is similar to tofu but has a firmer texture as well as being higher in both protein and fibre than tofu. 

Simply grate it, fry and it and coat it in an easy garlic, tamari and ginger sauce.

You can serve it in a bowl like this or use in place of meat in tacos or burritos too. 

Nutritional Highlights:

✅Rich in protein: tempeh provides a complete protein source with 30g of protein per portion.

✅Gut-friendly: tempeh is fermented, which can help support healthy digestion and gut microbiome balance.

✅Immune-boosting: garlic and ginger can help support immune function.

✅Healthy fats: sesame seeds contribute unsaturated fats and essential minerals like calcium and magnesium.

Storage and Shelf Life

This shredded tempeh stores really well in the fridge in an airtight container. It will last for 3-4 days. 

I don’t recommend freezing. 

Recipe Tips

If you want slightly bigger pieces, instead of grating the tempeh, you can also just break into small pieces.

Make a big batch of the tempeh and use for various meals, e.g tacos, burritos and you can also stir into pasta sauce.

Shredded Tempeh 

Helen Ridgeway Helen Ridgeway

Shredded tempeh is a really versatile way to have tempeh. It’s simple to make and can be served in a number of different ways, including in this gorgeous rice bowl. And with 30g of protein and 13g of fibre, this bowl is a fantastic lunch or dinner option.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Servings 2

Calories 627 kcal

Ingredients

 

• 200 g tempeh (7oz)
• 1 tbsp olive oil
• Small piece of ginger
• 2 cloves garlic
• 2 tbsp tamari or soy sauce
• 2 tsp maple syrup
• 1 tbsp sesame seeds
• 200 g cooked rice (1 cup)
• 160 g edamame beans (1 cup)
• Half a cucumber
• Handful of cooked green beans or other veg
• Half an avocado

Instructions

 

• Grate the tempeh into a small bowl.
• Heat up the olive oil in a frying pan and add the grated tempeh. Fry for 6-7 minutes, stirring occasionally, until the tempeh is golden brown and a little crispy.
• Whilst the tempeh is cooking, grate the ginger and peeled garlic cloves into a small bowl. Add in the tamari, maple syrup and sesame seeds and stir to combine. Once the tempeh has browned, pour in the sauce and stir for a couple of minutes until it’s all absorbed.
• Serve with rice and your veggies or choice. I used edamame beans, cucumber, green beans and avocado.

Notes

• The nutritional information is based on this full bowl with the rice and veggies.
• The recipe serves two but can easily be doubled.

 

*This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

Nutrition

Calories: 627kcalCarbohydrates: 53.2gProtein: 29.2gFat: 23.3gSaturated Fat: 2.8gFiber: 13g

Keyword tempeh

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