Vegan Obazda (German Style Tempeh Spread)
Cuisine: Vegan
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 400 g/14 oz tempeh
  • ⅓ - ½ cup of rejuvelac *
  • 1 tbsp vegan butter or tahini or cashew butter
  • 1 tsp white miso
  • 2 cloves of garlic
  • 1 tbsp mustard
  • 4 tbsp lemon juice
  • 2 tbsp chopped parsley
  • ½ tsp sweet paprika
  • ½ tsp smoked paprika
  • 1 red onion, finely chopped
  • salt, pepper
  1. Cut tempeh into large cubes. Bring water (or vegetable broth) to a boil in a small pot, and add tempeh. Cover and let simmer for 10-15 minutes.
  2. Drain tempeh and let cool a bit. Once cold enough to handle, add steamed tempeh, rejuvelac, vegan butter or nut butter, miso, garlic, mustard, lemon juice, parsley and spices to a food processor and blend until creamy. Season with salt and pepper if needed.
  3. Transfer mixture to a bowl. Add chopped onion and mix well.
  4. Cover bowl with a cheesecloth and let sit at room temperature for 8-24 hours, so the spread can ferment. After fermentation place it in the fridge or serve right away. Enjoy!
Vegan Obazda will keep in the fridge for 5-7 days.
* I use store-bought rejuvelac, but you can find recipes for a homemade version here, here or here.
Recipe by Green Evi at