Tempeh Bites

by Toni Fiore author the VegEZ Video Cookbook

Serve as an appetizer with Tofu Tzaziki dip. 

I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soyfoods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!


2 Pkgs. Tempeh (any style cut into 1 inch cubes)

½ cup soy sauce (gluten free use Tamari)

½ cup organic cider vinegar

1/3 cup pure maple syrup

¼ cup vegetable oil

2 Tbsp. olive oil

2 tsp. ground cumin

Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.

Tofu Tzaziki

by Toni Fiore author the VegEZ Video Cookbook

I love this combination of sweet cucumbers, pungent fresh garlic and cool tart tofu yogurt. I recommend Nori Nu tofu for this recipe as it has a very subtle flavor and blends beautifully. Adjust the flavorings to suit your own taste!

1 medium to large cucumber (peel, seeded, grated & dried)

Place the cucumber into a colander. Press to extract the water. Wrap the cucumber in a white cotton flour sack towel or paper towels. It’s important to get the cucumber as dry as possible. Set aside.

In a processor blend tofu, lemon juice, vinegar and salt. Add the olive oil, garlic and blend again. Spoon the tzaziki into a bowl and stir in the cucumber. Refrigerate for 1 hour.

Serve with pita chips, falafel or spicy tempeh bites.  Tofu Tzaziki is also delicious as a dressing, sour cream substitute or sandwich spread.

Keep refrigerated in a covered container and use within a week.


12 oz Nori Nu Tofu

3 T Fresh lemon juice

1 T Organic cider vinegar

1/2 t. salt

1-2 garlic cloves, peeled and grated

3 T olive oil