We really enjoyed this tempeh pate tonight. It makes a lovely appetizer, finger food at a party or can be used as a spread for sandwiches.

Tempeh Pate

Yield: 2 cups


  • 8 ounces tempeh
  • 3 tablespoons plain soy yogurt
  • 1 tablespoon tamari or light soy sauce
  • 1-2 teaspoons sesame oil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon fennel seeds or ground fennel
  • pinch salt

Tempeh Pate


  1. Cut the tempeh into pieces and steam for 20 minutes.
  2. When the tempeh has steamed and is soft, place in a food processor.
  3. Add the soy yogurt, tamari and sesame oil and puree to a smooth consistency.
  4. Add the thyme, garlic and onion powder and the fennel seeds.
  5. Again puree to blend the mixture.
  6. Remove from the food processor and place in a bowl.
  7. Allow to cool in the refrigerator.
  8. We served the tempeh pate with a wholegrain baguette, garnished with optional radish slices or kiwi slices.