Before I became vegan, I had never heard of tempeh. Much like nutritional yeast, it’s a food that seems to be kept under wraps, until one decides to take the plant-based plunge. For those that do not like tofu, I usually suggest trying tempeh instead.
I like to think of tempeh as tofu’s lesser known, but usually better liked, cousin. Both tofu and tempeh are made from fermented soy, but tempeh comes from cooked soybeans that have been fermented into a dense block. The result is a much firmer texture than tofu. It has a very nutty flavor and it also absorbs whatever flavor you give it. Tempeh is more able to hold its shape, so it is commonly used as a bacon substitute, or crumbled in burger recipes. Once you are comfortable working with it, it’s very versatile.
A common question vegans are asked is, “Where do you get your protein?” It is really satisfactory to respond that a 3oz serving of tempeh contains:
160 calories
7g fat
0 mg cholesterol
10mg sodium
260 mg potassium
9g carbohydrates
7g fiber
And……
15g PROTEIN !!!
Tempeh usually comes in an 8oz package, so that’s a lot of protein you have there! Not to mention, the ample amounts of vitamins, minerals, and fiber. All this good stuff rolled into one delicious product.
There are a few different kinds of tempeh to choose from. I tend to purchase either the original or lately, flax, to get some extra nutrients. (Original looks just like this, but without the flax seeds speckled about.) It can be found at Whole Foods and most local supermarkets. (I get it at Strack and Van Til sometimes, for those in my area.) A delicious, simple tempeh recipe will be up later this week, so stock up; you will be really glad you did!
The Veg Table 