Tempeh originated in Indonesia, and it is made with whole soybeans that are cooked, slightly fermented, and then shaped into a compact cake.
Vegetarians and vegans love its nutrition and versatility, and now tempeh is attracting meat-eaters who want a healthy source of protein. Tempeh’s fermentation process and its use of the whole soybean gives it a higher content of protein vitamins and minerals. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages.
Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures makes it a great substitute for meat products. tempeh is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.
Tempeh is extremely versatile
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| Cube and toss into a stir-fry |
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| Marinate and grill |
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| Substitute for ground beef |
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| Slice and layer in sandwiches |
Have fun experimenting with tempeh!
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