Tempeh is a food traditionally from Indonesian culture, made from whole fermented soybeans. Today there are many varieties available, such as pre-flavored tempeh or those containing additional beans and grains. Tempeh is great option for those eating a vegan or vegetarian diet as well as omnivores just trying to stick to their #MeatlessMonday. It is hearty enough to satisfy all palettes plus boasts an awesome nutrient profile.

What’s so great about tempeh? First off, it’s fermented which means it contains natural probiotics. Including fermented food into your diet can aid digestion, improve your immune system and help fight inflammation. Being high in protein, comparable to the amount in meat, the fermentation allows for better digestion and absorption of the protein itself. Poor digestion, as well as over consumption, of protein can increase free radicals in the body and have negative results such as liver damage.

Tempeh also contains a wide range of vitamins and minerals. Containing many B vitamins, such as niacin (B3) can help reduce cholesterol, and minerals such as calcium and copper can improve bone density. It is also high in phosphorus, manganese and contains some iron and magnesium.

It is also incredibly versatile. Tempeh can be cubed, crumbled, sliced – you name it! Stop into our deli and find it as the bacon in our Fakin’ Bacon Wrap. Or, for an easy one-pot at-home alternative whip up this stir-fry!

This time and cost effective recipe is the perfect option for winter days. It’s hearty and warm to comfort you in the cold weather, clean and wholesome to help you stick to your goals, and incredibly easy to whip up after a long day at work. Whether you’re a tempeh newbie or a seasoned eater, we’re sure this stir-fry combo will have you coming back for more!

Serves: 2

Prep Time: 15 mins    Cook Time: 20 mins    Total Time: 35 mins


1 Package Lightlife Original Tempeh (or variety of your choice), cut into ½-inch cubes

2 cloves garlic, chopped

1 inch piece of ginger, chopped OR 1-2tsp powdered ginger

½ red onion, sliced

1 cup crimini or baby bella mushrooms, sliced

2 cups kale, de-stemmed and chopped

¼ cup cashews, roughly chopped

1-2 Tbsp soy sauce (alternatively you can use tamari for a GF option or coconut aminos)

Red pepper flakes, optional



  1. Start by boiling or steaming your tempeh for 10-15 minutes. This helps reduce some of the bitter flavor many people don’t enjoy. If you don’t mind tempeh in its natural state, though, feel free to skip this step.
  2. While your tempeh is boiling/steaming, start your stir-fry by adding the ginger, garlic and onion to a pan with some oil of your choice or water on medium heat.
  3. Once the onion turns translucent add in the mushrooms and turn the heat down a bit to let the mushrooms simmer for about 5 minutes, releasing their natural juices.
  4. By now your tempeh should be done, drain it and add it into the pan with the vegetables. Feel free to drizzle a bit more oil or water.
  5. Add in the cashews, soy sauce, and red pepper flakes if using. Allow the cashews and tempeh to brown a bit, about 3-4 minutes.
  6. Lastly, add the kale in increments depending on the size of your pan. If desired, squeeze over some lemon juice, more oil, water or soy sauce to help the kale wilt down.
  7. Once the kale is wilted, turn off the heat and transfer the stir-fry to two separate bowls. Serve over quinoa or rice, top with some avocado and dig in!