Tempeh

Definition: Although it may be new to us in the west, tempeh is a soy food that has been eaten in Asia for hundreds of years and originated in Indonesia.

What is tempeh?

Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands today add other grains, such as barley or rice, to vary the flavor and nutritional content. Some brands also add spices and extra flavors. Although tempeh is made from soy, it has a unique taste and is mildly flavorful on it's own, unlike tofu. If you aren't fond of tofu, tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu. Tempeh has a textured and nutty flavor.

How to use Tempeh

Because it is a low-fat and high-protein food, many vegetarians and vegans choose to include tempeh in their diet on a regular basis. Try adding some to a stir fry instead of tofu, or crumble into soups or chili. Because of it's firm texture, you need to slice tempeh into small dices or cubes, not more than 3/4 inch thick. Tempeh can be found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores.

Nutritional value of tempeh:

Depending on the brand, one serving of tempeh (100 grams) provides around 200 calories, 18.2 grams of protein (that's even more protein per gram than tofu!), and 10% of the RDA of both calcium and iron. Tempeh is a naturally cholesterol-free food, as are all vegan foods.

Tempeh Recipes:

Easy Tempeh Tacos
Sweet and Sour Tempeh
Jamaican Spiced Tempeh Nuggets
Breakfast Tempeh Hash
Cajun Marinated Tempeh
Tempeh "Chicken" Salad Recipe
Thai Basil Flavored Tempeh Recipe
Caribbean Jerk Tempeh

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