Tempeh

🌱 What it is

Tempeh is made by fermenting whole cooked soybeans with a beneficial mold culture, which binds them into a firm, sliceable cake with a nutty, slightly mushroomy flavor. Because it uses the whole bean, it keeps more fiber than tofu.

✨ Why it's good for you

• A complete plant protein, higher in protein per serving than tofu
• Fermentation makes some nutrients easier for the body to use
• Keeps more fiber than tofu since the whole soybean is used
• May help support healthy cholesterol levels

🥗 Nutrition

Per 1/2 cup (83g) · about 160 calories

• Protein 15.4g
• Fiber 4.5g
• Calcium 92mg
• Manganese 1.1mg

Source: USDA FoodData Central

🥄 How to use it

Slice and pan-fry, bake, or steam tempeh before eating (steaming first can mellow its flavor); marinate it well since it readily soaks up seasonings.

📚 Why we trust it

• Fermented whole-soy protein, well studied nutritionally
• Traditional Indonesian staple food

💬 Ask Remy about Tempeh

📚 Resource confidence

Based on mentions in health references

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