Legume
Tempeh
A firm, nutty-tasting cake of fermented whole soybeans, higher in protein and fiber than tofu.
📊 How it ranks (our editor score) — 91/100Tap to see the breakdown
🌱 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
🙏 Begin with prayer
Prayer is the first remedy, not the last resort. Here is a simple prayer you are welcome to make your own:
Lord, thank You for tempeh, the firm, nutty cake made from fermented soybeans that feeds my body so well. I taste and see that You are good in every wholesome food You provide. Bless this meal to strengthen me when my energy is low, and give me wisdom to eat simply and gratefully. In Jesus' name, Amen.
“O taste and see that the LORD is good: blessed is the man that trusteth in him.”— Psalm 34:8
🥄 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.
⚠️ Cautions
- A soy allergy is a clear reason to avoid it. Tempeh is a fermented food (mold-cultured, not alcoholic) -- choose fresh, properly refrigerated product and cook it before eating.
📚 Learn more
🕊️ A word of encouragement
Caring for your health is a quiet act of gratitude. May you find peace as well as healing.
💬 Ask Remy about Tempeh
📚 Resource confidence
Based on mentions in health references
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