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Compliments of Diana Dyer, MS, RD

Tempeh Sandwich Spread

I always have at least one package of tempeh on hand in my frig (freezes well, too). The brand I purchase most often is by Lightlife, which comes in many varieties and is in my regular grocery store. However, if you have a local food co-op, check to see what they sell, too. One of our co-ops carries tempeh made locally that is the best I have ever tasted. It is worth the trip to purchase some to freeze.

This sandwich spread could also be made into a "party ball" by simply shaping into a ball and serving with crackers. You could make it more festive by rolling in chopped fresh parsley or pecans.

The first time I made this my husband first said "This is GOOD!", then asked "What is it?" :-)

  • 8 ounce tempeh
  • 1/4 cup water
  • 2 Tbsp.tahini (sesame seed paste)
  • 1 Tbsp. tamari (soy sauce)
  • 1 teaspoon powdered garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric or curry powder
  • 1/2 cup black olives, minced (don't skimp here; use pitted kalamata olives for best flavor)
  • 1/2 cup sliced green onion, both white and green parts
  • 1/2 cup grated carrots


  • Steam tempeh for 15-20 minutes.
  • Cool and then mash with a fork in a medium bowl.
  • Add water, tamari, tahini, and spices to the mashed tempeh and then thoroughly mix with a fork or your hands (washed of course!).
  • Mix in olives, onion, and carrots with a fork.
  • Cool before serving.

If desired shape into a ball and roll in minced fresh parsley or finely chopped nuts.

If used as a sandwich spread, makes filling for 4 generous sandwiches. Serve on some type of whole grain bread (I like mine toasted) with fresh tomatoes and lettuce, fresh fruit, a few baked chips, and a good pickle.