Why eat tempeh?
So, a fermented soy bean product doesn’t sound good to you? It is actually very tasty, and I prefer it to tofu or beans for a lot of reasons, mainly because tempeh is much more substantial, and, though there’s more to chew on, it is milder on the digestive tract than tofu or beans. In addition to being tasty, tempeh is remarkably low in fat and high in protein, making it an excellent choice in place of meat, fish or cheese. It contains no cholesterol and is high in fiber. Meats, on the other hand, even low-fat choices like skinless chicken and fish, contain cholesterol and lack fiber. Buying and cooking tempeh Fresh tempeh is like fresh yogurt or cheese, there is a time when it’s at its best and then it goes downhill from there. Most grocery stores carry tempeh now, but check the label for its expiration date and also look for any black spots. Tempeh is a light brown color, and the culture used will show some white spots before they turn to black spots. White spots are OK, and a few bl
