April is National Soyfoods Month, the ideal time to explore plant-based protein options on your menu for vegans, vegetarians and meat-eaters alike. In addition to more familiar soyfoods such as tofu and edamame, tempeh is a versatile ingredient that lends itself to a variety of world cuisines. A one-cup serving of tempeh provides approximately 31 grams of protein. This traditional Indonesian ingredient is made with whole soybeans — sometimes combined with a grain such as millet or rice. It’s fermented into a soybean cake that provides a nutty, yeasty or smoky flavor. Here are some examples of tempeh dishes on restaurant menus.
Freebirds World Burrito, a fast-casual restaurant approaching 100 locations, launched its new “Six Under 600 Calories” menu this year to offer customers a selection of meal options. Among the choices is the 435 Vegan Bowl (435 calories) featuring Freebirds’ new calabacitas tempeh with cilantro lime rice, black beans, sautéed vegetables, lime juice, fresh cilantro and corn salsa.
Hot Mama’s Wings in Eugene, OR, offers menu options such as tempeh wings and burgers. Meanwhile, at Café Yumm!, with 18 locations in Oregon and Washington, the menu includes Tempeh Reuben Sandwiches as well as tempeh skewers. The skewers are twice-baked—once with marinade, and once with a teriyaki glaze and black sesame seeds. The skewers can be ordered as a side, an appetizer or a stand-alone snack.
And, for an appetizer idea, chef Seamus Scott of Roots Market in Baltimore shares a recipe for Tempeh Mushroom Paté.