SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/tempeh-scrapple-with-pickled-pepper-relish
Printed August 31, 2026
Printed August 31, 2026
Fermented & Funky
Tempeh Scrapple with Pickled Pepper Relish
Indonesian tempeh meets Pennsylvania Dutch scrapple in this fermented soy breakfast loaf. Crispy-fried slices with a funky sour pepper relish will change your mornings.
Ingredients
- 400g tempeh, crumbled
- 1 cup cornmeal
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Oil for frying
- For relish: 300g mixed peppers, diced
- For relish: 1/2 cup apple cider vinegar
- For relish: 2 tablespoons maple syrup
- For relish: 1 tablespoon salt
- For relish: 1 teaspoon mustard seeds
Preparation
Traditional scrapple uses scraps and cornmeal; this version uses already-fermented tempeh as its protein base. The result is a double-fermented loaf that slices clean, fries crispy, and tastes wonderfully funky.
Making the Relish (Start 3 Days Ahead)
- Combine diced peppers, vinegar, maple syrup, salt, and mustard seeds in a jar.
- Pack down firmly and add more vinegar if needed to cover completely.
- Cover loosely and leave at room temperature for 3 days, pressing down daily.
- After fermentation, seal and refrigerate. Will keep for months.
Making the Scrapple
- In a large pot, bring broth to a simmer. Whisk in cornmeal gradually to avoid lumps.
- Add crumbled tempeh, soy sauce, paprika, sage, pepper, and garlic powder.
- Cook over low heat, stirring constantly, for 10 minutes until very thick.
- Pour into a greased loaf pan, smooth the top, and refrigerate overnight to set completely.
- When ready to serve, unmold and slice into 1/2-inch thick pieces.
- Fry slices in oil over medium-high heat until deeply golden and crispy on both sides, about 4 minutes per side.
- Serve hot with the pickled pepper relish spooned over top.
Serving Notes
The contrast between the crispy exterior and creamy interior, plus the tangy-funky flavor from the tempeh, makes this a revelation. The relish adds bright acidity and crunch.
