Tempeh is a traditional Indonesian food made from fermented soybeans. The beans are pressed into a firm, dense cake that’s easy to slice or crumble. Unlike tofu, tempeh uses whole soybeans, which gives it a nuttier flavor and meatier texture. The fermentation process also adds natural umami, making it a standout plant-based protein option for dishes like Curried Tempeh Salad .

Is tempeh vegan and gluten‑free?

Yes, tempeh is naturally vegan and, in its purest form, gluten-free. However, always check the label—some brands include grains like barley or wheat in their fermentation process. For this Curried Tempeh Salad, be sure to use a certified gluten-free tempeh if you're avoiding gluten entirely. As for the other ingredients, they’re all vegan-friendly and easily modifiable for additional dietary preferences.

What does tempeh taste like?

Tempeh has a firm, chewy texture and a slightly nutty, earthy flavor. It absorbs marinades and sauces well, which makes it perfect for dishes like Curried Tempeh Salad . Once steamed or cooked, it develops a mild umami flavor that’s more robust than tofu. While some people detect a slightly bitter note, steaming tempeh before use helps mellow that out.

What are the dark spots I sometimes see on a tempeh block?

The dark spots on tempeh are completely natural and safe to eat. These areas are simply part of the fermentation process. They often appear as dark gray or black patches and are the result of the Rhizopus mold, which binds the soybeans together into a cohesive block. As long as the tempeh smells fresh and has no slimy texture, it’s perfectly fine to use in your Curried Tempeh Salad .

Curried Tempeh Salad – 1 Bold Vegan Power Dish You’ll Love

Description

Curried Tempeh Salad is a bold, vegan, gluten-free dish packed with protein, spices, and crunch—perfect for lunches or meal prep.

Ingredients

16 oz tempeh, cut into bite-size pieces
1 cup celery, finely chopped
½ cup red onion, finely chopped
½ cup carrots, finely chopped
½ cup raisins
⅓ cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1½ tablespoons curry powder
½ tablespoon olive oil
2 teaspoons ground black pepper
1 teaspoon ground turmeric
1 teaspoon sea salt
Optional toppings: sunflower seeds, chopped fresh cilantro

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Instructions

Steam the tempeh in a steamer basket over boiling water for about 10–15 minutes. Remove from heat and let cool.
While the tempeh cools, finely chop the celery, red onion, and carrots.
In a large bowl, mix the steamed tempeh, chopped vegetables, and raisins.
In a separate bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, curry powder, olive oil, black pepper, turmeric, and sea salt to make the dressing.
Pour the dressing over the tempeh mixture and toss everything together until well coated.
Serve immediately or chill in the refrigerator for later use. Garnish with sunflower seeds and cilantro if desired.