Very Versatile Mashed Tempeh

Prep time: 10 minutes

Prep notes: 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.