Healthy foodies: tempeh

Now it’s not the time for personal interviews. Still, I wanted to introduce a few (progressive!) food manufacturers, so here comes the first: tempehguru

I just love tempeh, it is a super healthy thing. It is not popular enough, sadly. So what is tempeh?

Tempeh or tempe (/ˈtɛmpeɪ/Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian soy product, that is made from fermented soybeans.[1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.[2] Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
Tempeh being sold in a traditional market in Indonesia
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of proteindietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.[3][4]

From Wikipedia, the free encyclopedia

Picture source: https://fullofplants.com/smoked-grilled-tempeh-bacon/