5 Healthy Reasons to Eat Tempeh, Tofu's Tasty, Probiotic-Packed Cousin
Tempeh has been a buzzworthy ingredient ever since plant-based eating started to make its way into mainstream cooking. It's a versatile plant-protein alternative to anything from taco meat, to "meat" balls, to grain bowls, or even bacon. But despite its relatively recent popularity as a meat substitute in Western cuisine, tempeh is far from new: It's been around for hundreds of years, invented in what is now Indonesia.
Tempeh is basically tofu's fermented cousin: a blend of fermented soybeans and various grains, like rice, that's then formed into a block or into strips. It usually contains visible bits of soybeans, and it has a hearty consistency and slightly nutty flavor that easily adopts the flavors and seasonings you cook it with. Not only is it versatile, but you can purchase it at most natural food stores or even make it yourself.
With all of the meat alternatives and vegan options on the market, why give tempeh a try? Besides its delicious versatility, here are five nutritious benefits of incorporating some tempeh recipes into your regular meal rotation.