Best Tempeh Substitutes | Vegan & Traditional Protein Options
The best substitute for tempeh is Extra-Firm Tofu at a 1:1 by weight ratio. It works best for stir-fries, baking, marinating. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Extra-Firm Tofu
1:1 by weight
Milder flavor and softer texture; press well and consider freezing first for firmer texture
What are the other substitutes for tempeh?
Seitan
1:1 by weight
Chewier texture with more meat-like quality; already seasoned so adjust recipe accordingly
Cooked Chickpeas
1:1 by volume
Mash slightly for similar crumbly texture; adds fiber and works well in crumbled preparations
Chicken Thigh
1:1 by weight
Provides similar protein density and works well in same cooking methods; adjust cooking time
Textured Vegetable Protein (TVP)
1:2 dry to rehydrated
Rehydrate in hot broth first; excellent for crumbled tempeh applications
What should you know before substituting tempeh?
Steam tempeh for 10 minutes before using to reduce any bitterness and help it absorb marinades better. When substituting, remember that tempeh's fermented flavor is unique, so consider adding a splash of soy sauce or miso to other substitutes.
How do you substitute tempeh in a recipe?
Tempeh is a traditional Indonesian food made from fermented soybeans pressed into firm cakes. It has a nutty, earthy flavor and dense, chewy texture that makes it an excellent protein-rich ingredient for plant-based cooking.
The best substitute for tempeh depends on what role it plays in your recipe. Our top recommendation is Extra-Firm Tofu (1:1 by weight), which works well for stir-fries, baking, marinating.
If you need a different option, Seitan (1:1 by weight) is another reliable choice. Chewier texture with more meat-like quality; already seasoned so adjust recipe accordingly
When substituting tempeh, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of tempeh?
Extra-firm tofu is the closest substitute, especially if you press and freeze it first for a firmer texture. Seitan offers a chewier alternative, while chickpeas work well for crumbled tempeh applications. For non-vegan options, chicken thigh provides similar protein density.
Can I substitute tofu for tempeh?
Yes, extra-firm tofu works as a tempeh substitute using a 1:1 ratio. Press it well to remove moisture, and consider freezing and thawing it first to create a spongier, more tempeh-like texture that absorbs marinades better.
What is the difference between tempeh and tofu?
Tempeh is fermented whole soybeans with a nutty flavor and firm, chewy texture, while tofu is made from soy milk curds and has a milder taste and softer texture. Tempeh has more fiber and a stronger flavor, while tofu is more neutral and versatile.