Healthy tips on tempeh from our naturopath
Tempeh originated in Indonesia and is traditionally made from cooked soybeans and a mould called Rhizopus. Byron Bay Tempeh specialises in soy-free tempeh, using either fava beans or chickpeas.
Because of its fermented nature, it is high in natural probiotics and therefore easy to digest.
Tempeh is 19.5 per cent protein, so if you are looking for a meat substitute, this is it!
Also, traditionally made tempeh is a good source of B12, which means it is ideal for vegetarians and vegans.
There are many ways to use tempeh in cooking but one of the easiest is to slice it thinly and pan fry in olive oil and sprinkle with sea salt. Add small amounts to salads, soups or vegies or any dish requiring flavour and extra protein.
See Sarah from Byron Bay Tempeh at the Mullum and New Brighton Farmers Markets for a taste of this delicious food and for more tempeh history and recipes, see our Facebook page.