What is Tempeh?

Tempeh is hands-down my favorite soy food. Not only is it a versatile ingredient, but I love its taste and texture. For those new to tempeh but familiar with tofu, I liken tempeh to blue cheese as tofu is to regular cheese. Tempeh is a cultured or fermented soy product that offers healthy nutrients to our gut. It has a higher protein content than tofu and is rich in iron and calcium. Tempeh takes on the flavors that accompany it.

How I Enjoy It

My preference is to include marinated and baked tempeh in sandwiches or salads. I also pan fry crumbled tempeh and add it to marinara sauce or use it in a faux “egg” salad with Greek yogurt, mustard, dill or basil, and pickles. This sandwich is stacked with fermented and probiotic-rich foods – Swiss cheese, kimchi, pickles, and of course, tempeh. While my sauce isn’t fancy, I like the mild flavors with the more intense kimchi. Enjoy and have a napkin handy.
P.S. This was a sandwich made for mama. I haven’t sold Kimchi to the kiddos yet – however, 2/3 kids do love baked tempeh on its own!

Try our other favorite tempeh recipe: Orange Glazed Tempeh with Sweet Potatoes

tempeh reuben sandwich

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tempeh reuben sandwich

tempeh reuben with kimchi

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  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x




  • 1, 8 oz. block of tempeh, sliced into 1/2” strips
  • 1 T. olive oil
  • 3 T. soy sauce, low-sodium
  • 2 T. balsamic vinegar
  • 2 T. dijon mustard
  • 3 T. maple syrup
  • 1 t. garlic powder


  • 1/2 c. ketchup
  • 1/2 c. mayonnaise
  • 1/4 c. chopped pickles or pickle relish

Sandwich Components: 

  • 8 slices whole-grain or sourdough bread, toasted
  • 1 c. Kimchi
  • 4 slices Swiss cheese


  • Serving Size: 1 Sandwich
  • Calories: 551
  • Sugar: 21.4 g
  • Sodium: 819.3 mg
  • Fat: 23.8 g
  • Carbohydrates: 60.2 g
  • Protein: 26.5 g
  • Cholesterol: 31.6 mg