Tempeh is a Versatile Complete Protein from Fermented Soy

Tempeh is a Versatile Complete Protein from Fermented Soy

by Barbara Minton
See all TBYIL articles by Barbara Minton

(The Best Years in Life) Tempeh is probably the most versatile of the fermented soy foods. It can be used to make delicious and healthy dishes that provide the positive benefits of soy without the anti-nutrient properties of foods made with unfermented soy. Tempeh contains the high protein levels found in soybeans and is a great alternative to animal protein. It is a firm textured, nutty tasting and chewy food that easily picks up the flavors of marinades or other foods with which it is cooked. Read More.

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