Prep warning
Tempeh is made from soybeans, one of the top food allergens. Offer it plain on its own the first few times, in a small amount, and wait a few days before adding another new allergen. Steam or cook it until soft and keep added salt low.
Choking notes
Tempeh is firmer and drier than tofu, so a thick chunk can be hard to manage. Steam or simmer it until tender, then mash or cut it into small soft pieces rather than serving dense cubes.
How to serve by age
6-9 months
Steam or simmer tempeh until tender, then mash it smooth and stir into a purée, or offer a soft finger-length strip a baby can hold. Plain tempeh has a firm, nutty texture, so cooking it soft and moistening with breast milk, formula, or a vegetable purée helps it go down.
Smooth mash stirred into a purée, or a soft finger-length strip.
9-12 months
Once cooked soft, crumble tempeh into small soft pieces the baby can pick up, or finely chop it into a sauce or grain dish. Keep each piece tender enough to squash easily and leave out added salt.
Soft crumbles or small pieces, or finely chopped into a dish.
12-18 months
Cooked tempeh can join family meals in small soft pieces, crumbled into sauces, grain bowls, or stir-fries. Keep it soft and the pieces small, and hold back on salty marinades and added salt.
Small soft pieces or crumbles stirred into a family dish.
Key nutrients
Allergen information
Soy is a common allergen. Read Soy guidance
Common questions
When can my baby eat Tempeh?
Most babies can try Tempeh from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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