Substitutions / tempeh
What to use instead of tempeh
Use firm tofu in equal amounts. Much softer texture and milder flavor — press it well and consider marinating, since tempeh's nuttiness won't carry over.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Firm tofu | 1:1 | Much softer texture and milder flavor — press it well and consider marinating, since tempeh's nuttiness won't carry over. |
| Seitan | 1:1 | Chewier and meatier, but it's wheat-based, so it won't work if you're avoiding gluten. |
| Canned chickpeas | 1:1 by weight | Softer and won't hold a slab shape — best in stews or crumbles rather than slices or strips. |
How much is a cup of tempeh?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh tempeh in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.