Tempeh is a high protein food that is made from soybeans. It has been a staple in Indonesian cooking for centuries. It is high in protein and B vitamins, particularly B12. Its protein content is as high as beef or chicken.
It is a wonderful source of protein and B12 for vegans and vegetarians.
Tempeh is a predigested food Tempeh is made by culturing soybeans. During the culturing process by a friendly white mold, Rhizopus oblgosporus, the soybean’s proteins are digested into amino acids. The linoleic acid is also freed from the soybeans fats during this process. The phytates, which are found in grains and legumes and bind with minerals, are also broken down.
Tempeh has a distinctive nutty flavor and mushroom aroma.
It is a versatile. Your favorite recipes can be adapted for tempeh. It can be steamed, fried, stir-fried, grilled, grated, mixed with spices, dressings, and vegetables.
Pride, Colleen, Tempeh Cookery (Tennessee: The Book Publishing Company, 1984), pp. 9, 123