Very Versatile Mashed Tempeh

Prep time:

10 minutes

Prep notes:

Cooking time:

30 minutes


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


  • Rinse arame and soak for 2 minutes.
  • Place tempeh, onion and arame in a pot.
  • Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.
  • When done cooking drain any excess water through a strainer and transfer to a mixing bowl.
  • Mash with fork.
  • Add celery, tahini, ginger juice and lemon juice.
  • 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.