Tempeh: Cooked soybeans, sometimes combined with rice or millet, that have been inoculated with a beneficial mold and allowed to ferment briefly, result in a chewy, nut-flavored soybean loaf called tempeh. The grains are covered with a whitish mold, which is fully edible. Commonly vacuum-sealed, sometimes marinated, smoked or grilled, it is usually found next to the tofu. Crumble a little into scrambled eggs, slice and sauté to make a decent veggie burger, or use like meat in stir-fries, stews or tomato sauce. Look for tempeh in natural-foods stores and near refrigerated tofu in many large supermarkets. We particularly like SoyBoy 5 Grain and Lightlife Flax tempeh. Store, wrapped in plastic, in the refrigerator for up to 5 days after opening.

Ingredient Glossary

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