Fermented foods are becoming a staple in our house. With my kids away at camp for a few weeks it’s been much easier to add interesting food to our menu without any heavy sighs or groaning. I’ve been working hard to add fermented foods to my diet over the past few years. Some additions have been easier than others. There’s a large glass jar of organic sauerkraut in my pantry and I can’t bring myself to try it.
Tempeh is relatively new to those of us in the west, but it’s been a staple for hundreds of years for many living in Asia. It’s made from cooked and slightly fermented soybeans and formed into a rectangular patty. The consistency is similar to that of a veggie burger and it has a textured and nutty flavor. Many use it as a meat substitute in dishes. I’ve used it in chili, stir-fry and on the grill. As with any soy product, it should be eaten in moderation.
If you’re interested in giving it a try, here are a few interesting ways to add some spice and flavor to tempeh
Balsamic Maple Glazed by Meghan Telpner
Vegan Whole Wheat Roasted Tempeh and Veggie Pizza by Elephantastic Vegan
Tempeh & Kale Steamed Gyoz by Produce on Parade
Lentil Tempeh and Sweet Potato Chilli by Produce on Parade
Ginger Sesamme Tempeh Lettuce Wraps by Connoisseurus Veg
Chimichurri Temeh by 40 Aprons
Black Bean Tempeh Tacos by The Garden Grazer
15 Minute Brussels Sprout & Tempeh Stir-Fry by In Pursuit of More
‘unbelievably vegan’ baked tempeh from change your food, change your life
Sesame Kale Glow Bowl from The Glowing Fridge
Have you tried tempeh? What are some of your favorite ways to eat it?