01
Shrimp
10.01 cup : 1 cup
Cube small and marinate in Old Bay and lemon
10.0
dairy-free tempeh
substitute.
11 dairy-free substitutes for tempeh — top pick Shrimp at 100% function match.
all substitutes on this page are dairy-free
top substitutes
02
Tofu
6.71 cup : 1 cup
Press extra firm, marinate well
6.7
03
Edamame
6.71 cup : 1 cup
Same soy base, different texture
6.7
show 8 more substitutes
04
Turkey Breast
5.012 oz : 8 oz
Nutty flavor, slice thin
5.0
05
Chicken Breast
5.012 oz : 8 oz
Slice thin, marinate well
5.0
06
Mushrooms
3.31 cup : 1 cup
Meaty texture, good grilled or sliced
3.3
07
Ground Pork
3.312 oz : 8 oz
Crumble for dumplings or stir-fry
3.3
08
Pork
3.31 lb : 1 lb
Marinate 30 min minimum, slice thin for stir-fry
3.3
09
Tuna
3.31 cup : 1 cup
Crumble and season for vegan tuna filling
3.3
10
Ground Beef
3.31 cup : 1 cup
Crumble and brown with taco or bolognese spices
3.3
11
Bacon
3.31 slice : 1 slice
Smoky cured pork; crumble marinated tempeh with smoked paprika and soy sauce to mimic
3.3
pitfalls to avoid
watch out
Shrimp: Loaf texture may be less cohesive
watch out
Tofu: Softer and silkier — less nutty chew
watch out
Edamame: May shift the broth flavor profile
watch out
Edamame: Whole beans — no sliceable block structure
watch out
Turkey Breast: Lean sliced meat — no fermented soy nuttiness
watch out
Chicken Breast: Smooth and lean — no tempeh's nutty chew
watch out
Mushrooms: May shift the broth flavor profile
watch out
Mushrooms: Softer and more slippery when cooked
watch out
Ground Pork: May shift the broth flavor profile
watch out
Ground Pork: Watch smoke point at high wok heat
watch out
Ground Pork: Fatty ground meat — different from firm tempeh
watch out
Pork: Fibrous meat — different from dense tempeh block
watch out
Tuna: Fishy ocean taste replaces mild fermented soy
watch out
Ground Beef: Wet ground meat — crumbles differently from tempeh
watch out
Bacon: Watch smoke point at high wok heat
watch out
Bacon: Crispy pork strips — very different from crumbled tempeh
watch out
Bacon: Smoky cured meat vs. mild fermented soy