Tempeh dates back several centuries to the island of Java in Indonesia. It is a naturally fermented product which was discovered accidentally when soybeans were left to ferment and turned into a firm cake-like block, which was found to be easy to cook and absorbed flavours, quickly becoming a favourite among locals. Over decades and centuries of use it became known as a ‘miracle food’ that has positively addressed grave issues such as child malnutrition in Indonesia, especially among the poor.
Like any food or ingredient that has stood the test of time, it has real merit and has benefited generations of users. It’s popular with vegans and vegetarians because it has vitamin B12 and is a complete source of protein. That means it has all nine of the essential amino acids your body needs for healthy bones and muscles. In fact, it is the world’s best kept protein food secret. It’s versatility, appealing texture and nutrition profile makes it a perfect ingredient for various meals.
Tempeh is popular with vegans and vegetarians because it has vitamin B12 and is a complete source of protein. That means it has all nine of the essential amino acids your body needs for healthy bones and muscles. Tempeh provides fiber, iron, and potassium per serving, and since it is made from soybeans, it is rich in dietary protein and minerals.
In addition to soybeans, tempeh may also be made from other bean varieties, wheat or a mixture of soybeans and wheat. Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed or baked and is often marinated to add more flavor. Yahoo News