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Have You Tried Tempeh?

You’re probably familiar with foods made from soybeans like soy sauce, tofu and soymilk, but have you ever tried tempeh?  It’s an Indonesian soybean food with an earthy flavor and a meaty, tender texture very similar to mushrooms.  The beans are cracked, cooked, then cultured for 18-24 hours, after which the soybeans bind together into a cake-like structure. Culturing transforms the soybeans into a more easily digestible food, loaded with protein, vitamins, minerals and enzymes.

Because tempeh is made from the whole soybean, it contains all of the bean’s naturally occurring vitamins, minerals, antioxidants and fiber. The hearty flavor of this versatile plant protein makes tempeh an ideal vegetarian ingredient and a good substitute for meat in many recipes. 

These days, it’s easy to find a wide array of tempeh flavors and types, including plain, grilled or barbecued. Sometimes grains such as wild rice, amaranth, brown rice or quinoa, or sesame seeds and sea vegetables are added to the soybeans before fermentation for a variety of flavors and textures. Try tempeh in soups, stews, sandwiches, Asian dishes, salads and stir-fries, or with noodles, rice, potatoes or hamburger-style on a bun with all the trimmings.  Enjoy these tempeh tips and recipes: 

Remember, tempeh’s flavor is a little unique if you’re not used to it. Consider trying marinated tempeh burgers or tempeh “bacon” to start, or marinate with any number of our delicious marinades and barbeque sauces. 

Have you tried tempeh? Got a favorite recipe? Let me know.