If you’ve tried tempeh and aren’t exactly tempted for more, Green Chef is ready to surprise you.
Tempeh is a soybean cake made of partially cooked then fermented soybeans. Whereas tofu is derived from soy milk, tempeh contains whole soybeans that naturally bind together during fermentation. The final result is a firm, chewy, almost cheese-like soy cake with distinct flavor notes of yeast and nuts.
There’s a lot to love when it comes to tempeh’s nutritional value. Tempeh is naturally high-protein, low-fat, and cholesterol-free. Tempeh is also packed with essential amino acids, A and B vitamins, enzymes, and other helpful nutrients.
Because of its high protein and versatile uses, tempeh has been a staple of Indonesian cuisine for centuries, and its popularity is gaining around the world.
Our chefs are always crafting new and unexpected ways to prepare tempeh, and its complementary flavor makes it ideal for all kinds of recipes. This soybean cake keeps its shape, so it can be sliced into strips or patties. When crumbled, tempeh easily adds texture and protein to sauces, casseroles, soups, and more.
You’ll find tempeh featured in many Green Chef recipes, like our vegan Tempeh-Tomato Moussaka. Tempeh brings a pleasantly chewy bite to the bright, herby tomato sauce in this dish. There’s also our Greek Tempeh Gyro on the menu next week. Here, marinated tempeh slices are piled into pitas alongside crisp cucumber salad, zesty tzatziki sauce, and tangy feta cheese.
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