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Very Versatile Mashed Tempeh


Prep time: 10 minutes

Cooking time: 30 minutes

Yields: 2 people




1/2 cup arame
8 ounces tempeh
1/2 small onion, finely diced
1/2 cup water
1/2 cup finely chopped celery, 1 or 2 stalks
2 tablespoons tahini
1 tablespoon ginger juice
1 tablespoon fresh lemon juice
Sea salt to taste




  • Rinse arame and soak for 2 minutes.

  • Place tempeh, onion and arame in a pot.

  • Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.

  • When done cooking drain any excess water through a strainer and transfer to a mixing bowl.

  • Mash with fork.

  • Add celery, tahini, ginger juice and lemon juice.

  • Mix well and add salt to taste.




  • For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar.

  • Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.

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