Tempeh is lesser known than tofu, but is also a soya based product. It is increasingly popular because of its complete protein and fiber content (5g of fiber per 100g). Originally from Indonesia, tempeh is obtained from soya beans, which are cooked, pressed into patties and cultured with a fungus. Fermentation takes place for 24 hours at 30°C: mold then forms and transforms the patties into a compact white-ish edible “cake”. You’ll find tempeh in health food stores, most often frozen in the shape of an 8oz (240g) square. Discover its aromas of mushroom, nuts and yeast with our 10 best tempeh recipes.
Is tempeh new to your diet? Here’s a simple and succulent way to prepare it: balsamic, garlic and soy sauce help tame its taste, without masking it too much. Serve it with steamed rice and veggies or a salad.
This delicious spicy soup makes a complete and nutritious meal thanks to the high protein content of tempeh, well balanced with the vermicelli and the vegetables. As coconut milk is used in the broth, this recipe is ideal for vegans or those with lactose intolerance.
Here is a practical and nourishing meal that is suitable for both the evening meal and the lunch the next day. With its 23 grams of protein and 10 grams of fiber, you will not feel hungry for a while after this meal!