Here are five reasons why I’m a huge advocate of tempeh and why I feel compelled to share this information.
Tempeh is fermented cooked whole soy beans. The fermentation process produces natural antibiotic agents that can increase the body’s resistance to infections. Yogurt isn’t the only source of probiotics.
Tempeh contains phytochemicals such as isoflavones and saponins. These may help ease the symptoms of menopause and may help reduce the risk of cancer and heart disease.
Each serving of the original type (shown) contains 140 calories 16 grams of protein, 7 grams of fiber, 3 net grams of carbs and 4.5 grams of fat. Even though we only need 0.8-1g of protein per kilogram of body weight, its a great source of protein for anyone, especially those on a plant based diet. Sometimes we need something other than beans and nuts!
It’s super cheap. One 2-serving package of organic tempeh is less than $3.
It’s easy to cook. You can cut it into cubes or strips and bake or sauté it. Recently I’ve been grating it and using it in rice pilafs and chili. Grating it is also an easy way to hide it if you want your loved ones to try it without knowing. It has a very mild flavor so it will taste like whatever you season it with.