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Nutrition

June 29, 2020 - Well and Good

Here are 8 Delicious Ways to Cook Tempeh, the High-Protein Plant Food That Deserves a Place in Your Kitchen

Here are 8 Delicious Ways to Cook Tempeh, the High-Protein Plant Food That Deserves a Place in Your Kitchen
Tempeh skewers, satay dipping sauceFile Photo / © Photabulous!

Most vegan, vegetarian, and plant-based eaters (and even anyone looking to cut back on their meat consumption) are already well acquainted with tofu. There’s a clear reason why the soy food has long been a staple of East Asian cuisines, including that of Okinawa, Japan—one of the world’s five longevity Blue Zones.

It’s high in protein (and is technically a complete protein) and its mild flavor makes it easy to cook with a super adaptable to different spices and sauces.

Tempeh, which originates from Indonesia, is also made from soybeans. Specifically, it’s made from fermented soybeans that have been soaked, hulled, and cooked. (Tofu is made from condensed, unfermented soy milk that’s been processed into solid white blocks.) Maybe tempeh needs to hire a publicist, because it unfairly doesn’t get the same mainstream attention and praise as tofu, even though it is higher in protein, with 21 grams per 100 gram serving. It’s also a good source of iron, magnesium, calcium, and potassium.

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