Don’t Like Tofu? Try Some Tempeh

Peggy, from Lively Women , left a comment asking for meat-substitute recipes that do not include tofu, as she is not a fan. I replace a lot of my protein with beans, eggs, or pasta, but another idea is to use tempeh as the focus. It’s simple (like tofu), but has a different texture. 

Here’s tempeh as described by Tempeh Info:

Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones.

They discover tempeh’s versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.

You can purchase packaged tempeh at the grocery store or you can make you own. Directions for making your own are here.

The Low Carb Vegan, offers some great tempeh recipe ideas.  Take a look at Sweet and Sour Tempeh, Brocoli Tempeh Wasabi, and Shish Taouk for a jumping off point.

If you’ve got a favorite tempeh recipe that you’d like to share, please email it to me and I will share it with our readers at a later date.

Image credit – Chase Your Bliss Photography