Tempeh (/ˈtɛmp/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

Recipe type: Entree, Dinner, Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
An nontraditional grilled cheese, complete with buffalo tempeh and melty vegan mozzarella.
  • 2-3 oz. Tempeh, Cubed
  • 3 Tbsp. Water
  • 1 C. Kale, Chopped
  • 1½ Tbsp. Buffalo Sauce, Adjust to your preference (I use Frank’s Red Hot Buffalo Sauce)
  • ⅓ C. Vegan Go Veggie! Mozzarella Shreds
  • 1 Tbsp. Vegenaise
  • 2 Slices of Bread (Preferably Wheat or Sourdough)
  1. Warm a small pan over medium heat on a stove.
  2. Place the tempeh cubes and water into the pan, cook covered for 5 minutes; then start breaking up the tempeh with a spoon.
  3. Cook uncovered until the water is mostly evaporated and add the kale to the pan, along with the buffalo sauce.
  4. Saute the mixture until the kale wilts, and in the meantime take the two slices of bread and spread a thin layer of vegenaise onto both sides of each slice.
  5. Carefully place the buffalo tempeh onto the bread and top with the vegan mozzarella.
  6. Top the sandwich with the other slice of bread and put it into a panini press, George Foreman grill or onto a skillet. Cook until the cheese shreds have melted and the bread is golden brown. Serve warm!


from Deelish Recipes