Tempeh Cakes with Dipping Sauce

Preparation info
  • Makes


    little cakes, enough for a light entree for 4
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Serve these little protein-rich cakes with Braised Kale, Carrots, and Shiitake Mushrooms for a lovely dinner. The leftover dipping sauce from this dish goes wonderfully with a vegetable stir-fry or as a salad dressing.



  • 1 8-ounce package organic tempeh, cut into 10 cubes
  • 4 cloves organic garlic, sliced


  1. To prepare the cakes, bring a small pot of water to a boil over high heat. Add the tempeh cubes and boil for 5 minutes, then drain. When the tempeh is cool enough to handle, chop the cubes into small pieces. Place the chopped tempeh in a bowl. Add the garlic, scallions, jalapeño, lemon and lime zest, cilantro, lime juice, sugar, 1 tablespoon of canola oil, and <