Accurate portion costing for tempeh, seitan and tofu can reduce your food costs by 15-20% on plant-based dishes. Many kitchen teams struggle with calculating exact costs for these proteins, making food cost control nearly impossible. Here's how to calculate precise cost prices per portion for any plant-based protein.
Why plant-based protein costs are different
Tempeh, seitan and tofu follow a completely different cost structure than meat or fish. They arrive pre-processed with minimal cutting waste, but purchase prices swing wildly depending on your supplier and quality grade.
⚠️ Watch out:
Many chefs still calculate using meat prices and underestimate plant-based alternatives. Tofu at €2.50 per kilo seems cheap, but if you use 180 grams per portion, that costs €0.45 per plate.
Purchase prices and portion sizes
Your cost price hinges on two variables: what you pay per kilo and how many grams you serve per portion. Here are typical ranges:
- Tofu (natural): €2.50-4.00/kg, portion 120-180g
- Tempeh: €6.00-9.00/kg, portion 100-150g
- Seitan: €8.00-12.00/kg, portion 120-180g
- Smoked tofu: €4.50-6.50/kg, portion 120-150g
💡 Example:
You're creating a Buddha bowl with tempeh as the main protein:
- Tempeh: €7.50/kg
- Portion size: 130 grams
- Cost price: €7.50 ÷ 1000g × 130g = €0.98
Cost price tempeh per portion: €0.98
Calculate the cost price per portion
The formula's straightforward, but you must know your exact portion weights:
Cost price per portion = (Purchase price per kg ÷ 1000) × Grams per portion
💡 Example calculation:
Seitan burger with different portion sizes:
- Seitan: €10.00/kg
- Small burger (120g): €10.00 ÷ 1000 × 120 = €1.20
- Large burger (180g): €10.00 ÷ 1000 × 180 = €1.80
Difference of 60 grams = €0.60 per burger. At 100 burgers per week that saves €3,120 per year.
Processing costs and prep time
Plant-based proteins create almost zero cutting waste but demand processing time. Factor these labor costs in:
- Tofu marinating: 5-10 minutes labor per kilo
- Tempeh cutting/seasoning: 8-12 minutes labor per kilo
- Seitan shaping: 15-20 minutes labor per kilo
I've seen restaurants miss this completely - a mistake that costs the average restaurant EUR 200-400 per month in hidden labor expenses they never track.
⚠️ Watch out:
Don't forget to factor in the marinade and seasonings. Soy sauce, sesame oil and spices can add €0.15-0.30 extra cost per portion.
Calculate food cost percentage
Just like with meat, you need to verify your plant-based dishes turn a profit. Always calculate using the selling price excluding VAT:
💡 Example food cost:
Tempeh curry on the menu for €18.50 (incl. 9% VAT):
- Selling price excl. VAT: €18.50 ÷ 1.09 = €16.97
- Tempeh (130g): €0.98
- Vegetables and curry: €2.10
- Rice and garnish: €1.05
- Total ingredient costs: €4.13
Food cost: €4.13 ÷ €16.97 × 100 = 24.3%
Comparison with meat and fish
Plant-based proteins can cost less than meat, but not always. Here's a realistic comparison:
- Chicken fillet (150g): €1.80-2.40 per portion
- Tempeh (130g): €0.78-1.17 per portion
- Seitan (150g): €1.20-1.80 per portion
- Salmon (140g): €3.20-4.50 per portion
Tempeh often beats meat on price, but seitan can cost more than chicken. Always verify against your current purchase prices.
How do you calculate plant-based protein costs per portion?
Determine your exact portion size
Weigh how many grams of tempeh, seitan or tofu you use per dish. Do this for 5-10 portions and take the average. Many chefs get this wrong.
Calculate the ingredient costs
Divide your purchase price per kilo by 1000, and multiply by your portion size in grams. Don't forget to factor in marinade, seasonings and processing costs.
Check your food cost percentage
Divide your total ingredient costs by your selling price excluding VAT and multiply by 100. Aim for 25-35% food cost for plant-based main courses.
✨ Pro tip
Weigh your tempeh, seitan and tofu portions during prep for 2 weeks straight. Most kitchens unknowingly serve 25-35% oversized portions, inflating food costs without improving guest satisfaction.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Why is seitan more expensive than tempeh per kilo?
Seitan requires wheat gluten as a base, which costs more than the soybeans in tempeh. Plus, seitan's often made artisanally in smaller batches, driving up production costs.
Should I include marinades in the cost price?
Absolutely. Soy sauce, sesame oil, seasonings and spices typically add €0.15-0.30 extra per portion. This seems minor, but adds up fast with high volume.
How often should I update my plant-based purchase prices?
Every 3 months minimum. Plant-based products have volatile pricing due to seasonal changes and demand fluctuations. Check especially after supplier price increases.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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