I will occasionally cook with tempeh, but am by no means an expert. Often, I see many pieces that have grey spots on it. I always put these ones back. The thing is, they aren't expired. Are these moldy or is this just a natural process? Is it safe to use?
And then, tweak however you wish.
Next-Level Banana Bread
Waffles for the 'Stranger Things' Premiere
Roll Into the Kitchen; Roll Out These 5 Indian Breads
10 Coffee Cocktails for Happy Hour with a Buzz
Battenberg Cake Looks Complicated, But Isn't
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)