If you’re interested in gaining the benefits of soy foods or are looking to add more plant-based proteins to your meal plan, consider adding Tempeh to your next grocery list. Tempeh is a nutty-flavored, fermented soy product originating in Indonesia. It is made by soaking the soybeans first, then inoculating them using a fungus (rhizopus oligosporus) to begin the fermentation process.
The beans will rest at room temperature for a few days while mycelium begins to form, binding the beans together to form a cake.
Tempeh, like tofu, is quite versatile in the kitchen and can be easily used as a meat alternative in a variety of dishes. If you need a little inspiration, here are three tempeh recipes you can test out this week!
Low Carb Tempeh Lettuce Wraps
Tempeh Bolognese (served over zucchini noodles or spaghetti squash)
Peppered Honey Tempeh and Cauliflower Crumbles
