Although my husband and I eat a mostly vegetarian diet, he is definitely a meat-and-potatoes kind of guy at heart. After six years as a couple, I’ve never been able to convince him of the deliciousness of tofu. But the crisp, meaty texture of tempeh always appeals to him.
Unlike tofu, tempeh is fermented, which gives it a complex yeasty flavor that’s high in umami. Tempeh is easier to digest than tofu and very high in protein – about 15 grams per 1/2 cup serving.
Back in the summer, Becky wrote about ten of her favorite tempeh recipes. Because my husband and I have been relying on tempeh as a main source of protein this winter, I thought I’d share some of the recipes we’ve been enjoying: