18/05/2022
Hi! Tempeh is our favourite plant-based protein. We compiled a short list of reasons why:
• It contains 19-21 grams of protein in 100 grams, which is comparable to meat, and more than double of tofu. When made from soy, it is also high in fiber and contains calcium, iron and vitamins.
• It is very easy to digest. The natural fermentation process used to make tempeh destroys the anti-nutrients that are in all legumes. This makes the nutrients in tempeh bio-available, and easy on the digestive system.
• Tempeh works as a pre-biotic. The fermented fiber in tempeh promotes a healthy gut microflora, which, as the science tells us, is crucial for our health. It is best to eat tempeh with some fermented foods (sauerkraut, kimchi, kombucha, etc.).
• It is a clean-label food product. It contains only soy or other beans used to make it, some vinegar or lactic acid to promote the necessary Ph, and the starter culture. This is a huge difference to the over-engineered and mostly artificial vegan products available in stores.
• Tempeh is time tested. Tempeh is the most popular protein source in Indonesia, used by hundreds of millions. It has been used there for centuries. If not for tempeh, millions of people could be malnourished. It should be made more widely available.
• Diverse source of food. You can make it from any legumes, grains or seeds, and a mix of them too.
Easy to cook. Traditionally, fresh tempeh is simply sliced and fried in oil. Then just sprinkle some salt and voila, tasty! Or you can use it with your regular spices in dishes that require meat.
• Low cost and you can make it yourself. Making tempeh requires only some beans, water, tempeh culture (which can also be made at home), and an incubator to hold the necessary temperature and ventilation. Anyone can easily make it themselves.
If you like the idea of making your own tempeh,
please share this text with others. ♡
