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This 3-ingredient black bean tempeh is a delicious soy-free alternative to traditional tempeh. Nutty, firm, and perfectly sliceable, it holds together beautifully and works in all of your favorite savory recipes – just season and cook it however you like. I’ll guide you step-by-step on how to make it from scratch!
You guys asked for high-protein and soy-free tempeh? It’s here! Introducing homemade tempeh made from black beans!
Having made many types of tempeh before, from soybean tempeh to chickpea tempeh and okara tempeh, I can say that I’m somehow of a tempeh connoisseur. This version replaces soybeans with black beans, giving the tempeh a slightly different flavor and a contrast of color that makes it truly pop!
⭐️ What Makes This Tempeh Unique
- No need to peel the beans. What’s great about black bean tempeh is that, as opposed to soybean tempeh, you don’t have to peel the beans! There is no soaking needed either, making this tempeh one of the easiest to prepare.
- Zero bitterness. Traditional tempeh, especially store-bought, can be bitter sometimes, so you have to steam it to remove that bitterness. I can assure you this one has absolutely no bitterness!
- Soy-free. Because it only uses black beans, vinegar, and tempeh spores, this recipe is completely free of soy.
✌🏼 Two Ways to Make It
I’m sharing two methods for cooking the beans and incubating the tempeh.
- First method: The Instant Pot. The IP method requires less active time and is a bit easier to make. Unlike the stovetop method, you don’t have to soak the beans overnight. And thanks to the Yogurt setting, you can incubate the tempeh directly inside the Instant Pot.
- Second method: Stovetop + yogurt maker. It requires soaking the beans overnight and simmering them in a large pot, so you will need to keep an eye on them while they cook. Then, the incubation is done directly in a yogurt maker.
Both methods yield the exact same result, so feel free to pick the one that you can make with what you have on hand.
⏱️ How Long Does It Take To Incubate?
The question that comes out the most! On average, and depending on the temperature, the tempeh should be ready in 36-48 hours, assuming you incubate it at around 86°F (30°C). Keep in mind that it takes quite a bit of time before seeing white mold, but once it starts to appear, it covers the beans in just a few hours!
Personally, I generally see the first few spots of white mold after about 30 hours. Then, I wait another 6-8 hours, and the tempeh is fully covered with white mold.
🫘 Ingredient Details
Making black bean tempeh requires only 3 ingredients:
- Dry black beans – Obviously, they make the base. I recommend starting with dry, uncooked black beans for the best results. Black beans are not only high in protein but also high in fiber, which is good for digestion.
No black beans? Use adzuki beans! - Tempeh starter – Also called Rhizopus Oligosporus, this mold comes in powder form and is essential here. Tempeh starter contains spores that allow the mold to develop and bind all the beans into a firm, white loaf.
- White vinegar – It helps lower the PH and prevents bad mold from growing.
🥣 How to Make It
The method I will show you below uses the Instant Pot. For the stovetop method, please check the recipe card at the end of this page.
- Cook the beans. Add the black beans and water to the Instant Pot. Pressure cook for 30 minutes.
- Let them dry. Drain the cooked beans and spread them on a baking sheet lined with a kitchen towel. Let them dry for about 25 minutes.
- Sprinkle the tempeh starter. Transfer the beans to a bowl, toss with the vinegar, and sprinkle with the tempeh starter.
- Stir to combine. Use a wooden spoon to mix the beans with the starter.
- Do not hesitate to stir well to ensure everything is well combined.
- Transfer to a bag. Next, transfer the beans to a small freezer bag.
- Shape it. Tightly pack the beans into a loaf shape.
- You can fold the rest of the bag under the loaf to keep the beans tight.
- Transfer to the Instant Pot. Place the bag on a rack inside the Instant Pot.
- Incubate. Close with the lid and set the Instant Pot to yogurt mode for 32 hours.
- After 32 hours, the Instant Pot will turn off. Leave the tempeh inside for another 6-8 hours, or until it is completely white, like in the photo above. Your tempeh is now ready to be used!
📔 Thomas’ Tips
Cook the beans just right. Your black beans should be tender but still retain some bite. Overcooked beans will mash when you toss them with the starter. On the contrary, undercooked beans will result in an unpleasant, tough texture.
Don’t skip the drying step. This step is essential, as excess moisture can lead to harmful mold growth.
Pack the beans tightly. Ensure the black beans are packed tightly in the freezer bag (without mashing them). You don’t want too much space between each bean, otherwise the mold may not grow properly.
🍚 How to Use It
- Scramble it and use it to make tempeh bolognese or Dan Dan noodles.
- Marinate it in your favorite marinade, then pan-fry or grill. You can then serve it with rice, noodles, or toss it into salads.
- Sauté and toss with a peanut coconut sauce to make peanut tempeh skewers.
- Use it to make black bean tempeh burgers.
- Smoke and grill tempeh, slice it thin, and use it in BLTs, wraps, or sandwiches!
❄️ Storing and Freezing
- To store: You can store this tempeh in the refrigerator for up to 2 weeks.
- To freeze: Wrap it in plastic wrap or transfer it to a freezer bag, then store it in the freezer for up to 6 months.
💬 FAQs & Troubleshooting
Yes! It generally takes up to 30 hours before you actually see white mold growing. Be patient 🙂
Your tempeh is ready when it’s firm and holds together well. It should also have a white appearance.
Although tempeh starter will keep very well at room temperature, I suggest storing it in the refrigerator in a small airtight bag.
First, do not eat tempeh that shows signs of pink, red, or black mold. Second, always smell it before using – it should have a subtle mushroom-y aroma. What happened is that it probably got contaminated somehow. Next time, ensure all of your tools are as clean as possible and do not touch the beans with your hands.
Yes, place the tempeh bag on a baking sheet and put it in an oven set at 86°F (30°C) for 20-25 hours. My oven can go to a low temperature, but if yours can’t, just let the oven light on or use a dehydrator set at around 86°F. Be aware that the incubation time can take longer if the temperature is too low.
While this black bean tempeh might not be as appetizing as soy tempeh because of its dark color, it’s equally delicious! It can be marinated and then baked or fried! You can use this tempeh as a substitute for soy tempeh in any recipe!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Black Bean Tempeh (Soy-Free!)
Ingredients
- 1 cup (230 g) dry black beans
- 3 cups (700 ml) water
- 2 tsp (10 ml) white vinegar
- 1/2 tsp tempeh starter
Instructions
Instant Pot Method:
- Cook the beans. Rinse the black beans under cold water and drain. Place them in the Instant Pot liner and cover with the 3 cups of water. Close the lid, set the valve to the SEALED position, and pressure cook on manual for 30 minutes.
- Next, let the pressure release naturally for 20 minutes. Open the Instant Pot and drain the beans using a colander.
Stovetop Method:
- Soak overnight. Add the black beans to a large bowl and cover with cold water. Soak overnight or for at least 8 hours.
- Cook the beans. The next day, drain the beans and place them in a large, deep pot. Cover with about 5 cups of water and bring to a boil over medium-high heat.
- Let it boil for about 10 minutes, then lower the heat, cover, and let it simmer for about 50 minutes. Test the beans from time to time to make sure they are not under or overcooked. Then, drain the beans using a colander.
Next:
- Drain the beans. Place a clean kitchen towel on a large baking sheet. Transfer the drained beans to the kitchen towel and spread them into an even layer. Let the beans drain and dry for 20-25 minutes.
- Inoculate with the starter. Transfer the black beans to a large mixing bowl. Add the white vinegar, and stir until all the beans are "coated" with the vinegar. Sprinkle the tempeh starter over the beans and mix until well combined.
- Prick a freezer bag. Use a thin chopstick or a fork to prick small holes in a small freezer bag (I used a 7×8-inch bag) at about 1-inch (2.5 cm) intervals.
- Fill the bag. Transfer the beans to the bag, and shape them into a long loaf about 2 inches (5 cm) thick. Then fold the remaining bag over the beans to keep them tight. It's important that the beans are tightly packed.
- Incubate. Arrange a rack inside the Instant Pot liner. Place the bag of beans on it and close the Instant Pot lid. Set the Instant Pot mode to "Yogurt" (Less mode) and set the timer to 32 hours.
- After about 30 hours, you should see a thin layer of mold covering the beans. Leave the tempeh inside the Instant Pot for another 6-8 hours or until it is firm and holds together well.
- You can now transfer it to the refrigerator. Use it like soybean tempeh: marinate, fry, bake, sautée, etc! You can store this tempeh in the refrigerator for up to 2 weeks.
Notes
Nutrition
Note: This recipe was first released in August 2018 and updated with new process shots and detailed instructions in February 2026.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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