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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



  1. Rinse arame and soak for 2 minutes.

  2. Place tempeh, onion and arame in a pot.

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

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

  5. Mash with fork.

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

  7. 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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