The protein powerhouse you’ve got to try: for nutrition, taste, and versatility you can’t top tempeh – Natural kitchen: cooking and nutrition tips

The protein powerhouse you’ve got to try: for nutrition, taste, and versatility you can’t top tempeh – Natural kitchen: cooking and nutrition tips – Brief Article

IF YOU’RE WAITING FOR A GOOD REASON to give tempeh a chance, well give you five: One serving packs 20 g of protein, 6 g of fiber, and plenty of cancer-fighting soy isoflavones. Tempeh also boasts a wonderfully chewy texture and a robust, slightly mushroomy taste. It gets all these remarkable qualities from soybeans fermented with a special culture. Fermentation binds the beans into a firm patty and makes them easy to digest.

For those used to the blandness of tofu, tempeh’s assertive flavor may come as a surprise. But like tofu, tempeh absorbs other flavors well, making it perfect for marinating. Tempeh pairs naturally with Asian ingredients like chiles and coconut milk, but it’s also easily adapted to Western dishes. Use crumbled tempeh instead of ground turkey the next time you make chili and save 40 calories, 6 g of fat, and 3 g of saturated fat per serving.

COPYRIGHT 2003 Weider Publications

COPYRIGHT 2003 Gale Group