Tempeh is a highly nutritious fermented soy food that originated in Indonesia more than 2,000 years ago. It is made by cooking and de-hulling soybeans, infusing them with a culturing agent, and then incubating them overnight to form a solid cake. Tempeh has a distinctive, nutty taste, and is easy to prepare. It readily absorbs the flavor of sauces and marinades, making it a perfect addition to stir-fries, scrambles, chili, spaghetti sauce, and can be used as a meat substitute.
High in protein and dietary fiber, tempeh is filling, satisfying, and has a substantial texture even tofu-haters and the staunchest meat lovers are sure to enjoy! And like other soy proteins, tempeh may help lower LDL, or "bad" cholesterol levels, while increasing levels of HDL, or "good" cholesterol in the body.
Tempeh is also a great source of several vitamins and minerals, including riboflavin, magnesium, manganese, and copper.
Choose organic to ensure your tempeh is GMO-free and made without the use of harmful pesticides and synthetic fertilizers.
In the slideshow, you’ll find five of our favorite tempeh recipes. They are all nutritious, delicious, and highly recommended. Enjoy!
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