Tempeh is an Indonesian food made from soybeans. The beans are molded into cakes, traditionally wrapped with banana leaves (though many companies now use other types of containers), and inoculated with a bit of a specific strain of mold. While this may sound a bit… unappetizing, you might be surprised to know that many common foods are actually made with mold. Products like blue cheese, soy sauce, and even bread are made possible by the controlled use of microorganisms, and these are some of our favorite foods. Tempeh can be used in a variety of dishes. Like tofu, it’s central to much Asian cuisine, but many food bloggers are now using it as a hearty and filling alternative to meat in other popular dishes. Minimalist Baker’s Dana has a few tempeh recipes that we love.
1-Pan Tempeh Bolognese
Here, Dana has adapted classic bolognese to be made with tempeh for a plant-based sauce. It’s high in protein and fiber as well as being a great source of calcium.
Easy Tempeh Bacon
For a hearty and protein-filled breakfast, we love this tempeh bacon. It’s sweet and smoky and pairs perfectly with hashbrowns.
Marinated Peanut Tempeh
This marinated peanut tempeh is also based on an Indonesian dish and makes for a nice addition to rice, noodles, or vegetables. It’s deliciously tangy with just a little kick.
