Tempeh is a fermented soy food that has a denser and more “meatier” texture than tofu. The reason for it’s texture is because it’s less processed than tofu. Essentially, tempeh is a patty made out of compressed soy beans. It’s also a fermented food, whereas tofu is not fermented. The fermentation makes it easier to digest than tofu and it’s purer ingredient list makes it a healthier soy food option than tofu or soy based meat alternatives (like soy burgers, soy “deli meat” slices, etc).
Tempeh doesn’t have much natural flavour. However, if it’s marinated it absorbs flavour beautifully. Even when it’s not marinated, it can be added to a dish that has a flavourful base, or a sauce added to it, and it will absorb the flavours of the ingredients it mingles with.
Tempeh is a great plant based source of protein. It can be added to salads or entrees instead of fish, poultry or beef. Adding tempeh into the mix of meals every now and then is a great way jazz up a meatless meal.
Here’s one of my favourite ways to prepare tempeh…
Chop one block of tempeh into 1/2 inch strips.
Whisk together marinade:
4 tbsp Bragg’s Soy Sauce
Juice from 1 lemon (or 3 limes)
3 tbsp raw unpasturized apple cider vinegar
2 tbsp tomato paste
2 tbsp honey
1 tbsp minced, or microplaned, garlic
Whisk together and pour over tempeh.
Put in airtight container and let marinade for at least 30 minutes… but over night is even better!
Place strips on cookie sheet and bake for 20 minutes at 350 F. Turn the strips once halfway through the cooking process.
These can also be grilled… just be sure to keep the grill oiled to prevent sticking.
These are soooo delicious! They are rich with flavour and are great this time of year on top of fresh salads or other veggie dishes. Enjoy!