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Made by Danny

Tempeh Joes

with Mango Jicama Slaw

It’s no secret that I’m a big fan of tempeh. It’s nutty, hearty, nutritious and filling. Tempeh works great as a sloppy joe base. It’s warm, spicy, comforting and… sloppy!

It’s a great food to put out at a party as an assemble you’re own slider type situation. You’re vegetarian friends will love you and all you’re other friends will get on board too.


Tempeh is a brick of cultured soybeans and grains. It nutritionally dense and packs a punch of plant protein and fiber.

Tempeh is becoming increasingly available at higher end grocery stores and health food stores. I get mine at Trader Joe’s. It’s less than $2 for an 8 oz block, making it a great value protein!

Tempeh Joe Setup Tempeh Joe and Beer

The crunchy slaw makes a great side dish on it’s own, so consider making a double batch to have some extra on the side.

These tempeh joes were a topic of discussion on this week’s episode of my podcast, The Table Set. Give it a listen for even more great ideas for your next party.

Tempeh Joes with Mango Jicama SlawMakes 6 Sammiches

    For the Slaw

  • 1/2 cup sliced Jicama
  • 1/2 cup sliced Green Cabbage
  • 1/2 cup sliced Fennel Bulb
  • 1 cup sliced Mango
  • 2 tbs minced Cilantro
  • 1/4 cup Lime Juice
  • 2 tbs Extra Virgin Olive Oil
  • 1 tsp Chili Powder
  • 1 clove Garlic, minced
  • a few dashes Cayenne Pepper
  • fresh ground pepper
  • For the Tempeh

  • 1 8 oz block Tempeh
  • 1 tbs Olive Oil
  • 1 Red Onion, chopped
  • 1 tsp Fennel Seeds
  • 1/2 tsp Crushed Red Pepper
  • 2 cups Beer
  • 2 tbs Soy Sauce
  • 1 6 oz can Tomato Paste
  • 2 tsp Oregano
  • 8 cloves Garlic, minced
  • 2 tbs Capers, Minced
  • 2 tsp Cumin
  • 2 tsp Chili Powder
  • 1/4 tsp ground Allspice
  • For the Sandwiches

  • 6 Kaiser Rolls or Burger Buns
  • 1 Avocado, sliced optional
  • 3 oz Shredded Cheese (such as jack), optional
  1. To make the slaw, toss together the jicama, cabbage, fennel, mango and cilantro in a large bowl. In a small bowl, whisk together the lime juice, olive oil, chili powder cayenne and garlic. Add the the dressing and fresh ground pepper to the slaw and toss to coat. Cover and refrigerate until ready for use.
  2. Fill a pot with about an inch of water and insert a steamer basket. Steam the tempeh covered for about 15 minutes, then remove from heat.
  3. Heat the olive oil in a large skillet over medium heat. Add the fennel seed and red pepper flakes. When the fennel starts to sizzle, add the onion. Cook until slightly soft and translucent, then add the beer, soy sauce, tomato paste, oregano, garlic, capers, cumin, chili powder and allspice. Bring to a low boil, then reduce to a simmer.
  4. Shred the cooled tempeh on a box shredder or chop with a knife. Add the tempeh mixture to the sauce and gently simmer for about 15–20 minutes until desired consistency is reached.
  5. To assemble the sandwiches, first toast the sliced buns. Scoop a generous serving of tempeh on the bottom half of the bun and top with cheese if desired. For added goodness, melt the cheese over the tempeh in the broiler. Top with 1/4 cup of the slaw and then the top half of the bun.

2 Responses to “Tempeh Joes”

  1. I’m always looking for new tempeh recipes. This looks delicious. Thanks.

  2. Love it! What a great summery nosh. You have inspired me to save jam jars but my roommate doesn’t approve and I think she keeps secretly throwing them out, doh.

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