Lightly Seasoned Tempeh & Tofu Cubes for Salads, Stir-fries & More!


Tempeh and tofu are great ways to incorporate a vegan source of protein into your whole foods, plant-based, SOS-free diet journey! Both are soy products, but they differ in how they’re made and in appearance, flavor, and texture. Tofu is curdled soy milk with a neutral, mild flavor and smooth texture, while tempeh is fermented cooked soybeans with an earthy, sweet taste and a firm, chewy texture.

Choose tempeh or tofu according to your own preference. However, since tempeh is less processed and a fermented food, it is the healthier choice of the two options and the one that I prefer to use in my cooking.

These Lightly Seasoned Tempeh & Tofu Cubes are a perfect addition to salads, stir-fries, Buddha bowls—the possibilities are endless! Just add to any dish for more texture and slightly savory flavor boost. Want some specific recommendations? Add them to the Radiantly Raw Pad Thai, Asian Veggie Stir-fry, or even this Pepper-Tomato Pasta.

Recipe written by Katie Mae, Adopted from Wendy Solganik at HealthyGirlsKitchen.com

Makes 2–4 servings | Ready in 20 minutes | Stores 1 week in fridge

INGREDIENTS

    • 16 oz tempeh or extra-firm tofu (or half of each)
    • 1 tablespoon balsamic vinegar
    1 tablespoon tamari




ACTION STEPS

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Dice the tempeh and/or extra-firm tofu into ½-inch cubes and then transfer it to a bowl. Drizzle the balsamic vinegar and tamari over top and toss well.
  3. Spread the tempeh/tofu across the prepared baking sheet. Bake for 15 minutes, or until toasted to your liking.
  4. Add the freshly cooked tempeh/tofu to your meal or transfer to an airtight container to save for later. Store in the fridge, but leave the lid off until it’s cooled.

CHEF’S NOTES

If you want more seasoning, toss the cubes with spices or herbs of your choice in addition to the vinegar and tamari.

Instead of tossing the tempeh/tofu with the vinegar and tamari, you can use an (oil) spritzer. Add the vinegar and tamari to a clean spritzer bottle. Spread the cubes across the baking sheet, pump the spritzer, and then give the tempeh/tofu a light spray.

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