Tootie's Tempeh

Home
United States
Biddeford, ME
Tootie's Tempeh

We are innovating how tempeh is made, packaged, and sourced. Tempeh is a fermented bean/grain food that tops the charts in protein, nutrients, and flavor.
(1)

We hold the well-being of people, animals, and the planet at the center of all we do.

09/04/2026

Great opportunity for those in the Salem, New Hampshire area to try our tempeh! We’ll be serving up samples at the brand new Whole Foods Market from 11-2. Hope to see you there 🌱!

09/03/2026

We love to see the many ways that Tootie’s Tempeh helps to power your lifestyles. These photos were shared with us by CPG leader Mark Ozimek. He used our curry seasoned tempeh as pre-race fuel before this year’s Beach to Beacon 10K.

09/01/2026

Happy ! For 50 years, the Moosewood Cookbook has been a staple vegetarian cookbook for so many, including us! In honor of this 50th anniversary milestone, we took one of their popular recipes, the Lentil Walnut Burger and updated it with tempeh and a few seasonings, and made it into a loaf. It was very hearty and delicious! We hope you give it a try.

Tempeh-Lentil-Walnut Loaf
An ode to Moosewood’s 50th Anniversary
Ingredients:
1 (8 oz) Tootie’s Tempeh, traditional, crumbled
1/2 cup dry brown lentils
1 cup water
2 tablespoons c***r vinegar
1 tablespoon olive oil
1 cup minced onion
4 large cloves garlic, minced
6 large mushrooms, minced
1/2 cup very finely minced walnuts
1 teaspoon salt
1/2 pound spinach or power greens, finely minced
1/2 teaspoon dijon mustard
1 tsp oregano
½ tsp thyme
Freshly ground black pepper to taste
1/2 cup rolled oats

Instructions:
Preheat oven to 400F. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl and add vinegar.Heat the oil in a medium-sized skillet. Add onion and sauté over medium heat for about 5 minutes. Add garlic, tempeh, mushrooms, walnuts, salt & pepper. When almost cooked through add the power greens/spinach and the mustard and oats and sauté 5 more minutes. Add the lentils and mix thoroughly then mash the entire mixture until the texture of a meatloaf. Bake at 400F for 40 minutes. Serve with mushroom gravy or ketchup. Optional - chill for 1 hr and form into patties to make burgers.

08/28/2026

We’re on the road again! Grab a sample from us at one of these locations! Live in Western Mass? Now’s your chance to sample our delicious, game-changing tempeh. Made in Maine, full of protein, fiber, fermented goodness, not a hint of bitterness and never fermented in plastic bags.

08/26/2026

Look at how beautiful this year’s crop of soybeans are at Aurora Mills & Farm in Linneus, Maine! We will be able to start using their beans this season now that they have the equipment needed to split and dehull soybeans for us! It’s been quite a process to get there but will be totally worth it when we are 100% Maine organic soybeans. Stay tuned…
-

08/25/2026

Happy ! We’re sharing a customer favorite from the 40+ new recipes now available in the second volume of our tempeh e-cookbook! This tempeh falafel is packed with flavor and can be dressed up with so many delicious toppings. Let this be your sign to make it this week! Get the recipe below or at tootiestempeh.com/recipes.

Tempeh Falafel

Ingredients:
1 1/2 cakes (12 oz) Tootie’s Tempeh, broken up into chunks
1/2 cup chopped fresh parsley
1/2 cup chopped white onion
4-6 small cloves garlic
2 Tbsp gluten free flour
2 Tbsp panko bread crumbs
1 tsp sea salt (plus more to taste)
3 tsp ground cumin
1 tsp ground coriander
1 pinch cayenne pepper or crushed red pepper (optional)
Avocado oil (or other high heat oil) for pan frying
Hummus, tahini, diced cukes, tomatoes, onion, avocado

Instructions:
Put parsley, onion, and garlic in a food processor. Mix until well processed.
Add the tempeh along with flour, bread crumbs, salt, cumin, coriander, and cayenne. Mix to combine thoroughly, scraping down sides as needed. It should make a thick paste with only very small bits of tempeh and herbs.
Form into small balls, then gently flatten a bit, and set them in the refrigerator for 15 to 30 min to allow the flavors to mix together.
Heat a large skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place the falafel in the pan and cook 2-3 minutes on each side. The bottoms should be nicely browned. Flip gently as they can be fragile.
Serve with corn tortillas or rice. We put a dollop of hummus on a tortilla, layered lettuce, falafel, tomatoes, onions, cukes, and avocado, then poured tahini and sprinkled cilantro sprouts on top.

08/21/2026

Meet the heart and soul of Tootie’s - our production team that makes our award-winning tempeh. From left: Ben Sweeney, Trevor Laliberte, Rayleigh Wyand, and Stuart Hewitt, pictured here with co-founder/CEO Sarah Speare (far right). They are dedicated to producing the highest quality tempeh and are also innovators, constantly improving our plastics-free fermentation process and scaling equipment to meet the fast growing demand for our nutty, buttery, non-bitter tempeh. All but one are also worker-owners. In case you didn’t know, Tootie’s is a worker-owned cooperative deeply committed to supporting local agriculture, our workers, communities, and this beautiful planet while modeling a more democratic economy.
-

08/19/2026

It’s finally here 🎉! We are so excited to share our second volume of our tempeh home cookbook with you. This e-cookbook is a compilation of our weekly recipes, a series designed to celebrate the versatility and deliciousness of tempeh as an ingredient. Recipes are submitted by Tootie’s team members, customers, home cooks, and professional chefs! This second iteration features 40+ new recipes for a total of over 140 recipes!. A huge thank you to Elle Marshall, our summer intern, who designed this volume and implemented exciting new features. You can now search for keywords within the cookbook, save it as a pdf, and print it out. Access the cookbook through the link in our bio or at tootiestempeh.com/recipes. Inspired to make something delicious with our tempeh? Be sure to tag us and use . To submit a recipe of your own and be included in our next volume, send us a DM or email [email protected].

08/18/2026

Happy ! Corn is in season, and what better way to enjoy it than in these tempeh corn “crab” cakes. Tempeh is the star ingredient, helping to bind the cakes and adding buttery, nutty flavor.

Ingredients:
1 (8oz) Tootie’s Tempeh Traditional
1 (15oz) can hearts of palm (or artichoke hearts), drained
½ (15oz) can of chickpeas, drained
1 TBSP Worcestershire sauce
1 TBSP dijon mustard
1 tsp hot sauce
2 TBSP vegan mayonnaise
1 tsp soy sauce or tamari
1 tsp old bay seasoning
¼ tsp salt
¼ tsp black pepper
1 flax egg (1 tbsp ground flaxseed soaked for 3 minutes in 3 TBSP water)
⅛ cup flour
¼ sheet of nori, chopped into flakes
½ red onion, chopped
Kernels of 1 ear of corn*
1 cup panko breadcrumbs
2 TBSP olive oil
½ cup neutral oil

To serve:
Vegan tartar sauce
Parsley
Lemon wedges

Tempeh Corn “Crab” Cakes
Serves 3-4

Directions:
In a large bowl, use a large fork or potato masher to mash together the hearts of palm and the chickpeas. They should break down and soften. Crumble in the tempeh, and continue mashing to combine until the mixture is consistent but not mushy. Mix in the Worcestershire sauce, mustard, hot sauce, vegan mayo, soy sauce, old bay seasoning, salt, and pepper. Add your flax egg and flour. Fold in the red onion, corn kernels, and nori. Prepare a large baking sheet with parchment paper. Form the mixture into round patties (about ¼ cup per cake). Place the tray in the fridge for 45 minutes - 1 hour to firm up. Season your breadcrumbs with olive oil and a shake of salt and pepper to taste. After chilling, preheat a medium skillet on the stove over medium high heat. Add neutral oil. Gently coat each cake in the seasoned panko breadcrumbs and fry for 2-3 minutes on each side until golden brown. Serve with chopped parsley, lemon wedges, and vegan tartar sauce.
*Tip: wrap the corn in a paper towel and microwave for 3 minutes to soften. Allow to cool before shaving the kernels off.

Address

10 West Point Lane, Bldg. 10, Suite 202
Biddeford, ME
04005

Telephone

+12077100122

Website

http://www.tootiestempeh.com/

Alerts

Be the first to know and let us send you an email when Tootie's Tempeh posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Tootie's Tempeh:

Want your business to be the top-listed Food & Beverage Service in Biddeford?