Q: What is tempeh and why should we eat it?
A: you’ve probably heard of Tofu, but you may not have heard of Tempeh – Tofu is made from soya milk & pressed into solid white blocks.
On the other hand, tempeh is made from soya beans that have been fermented and compacted into a firm, dense cake. We also stock chickpea tempeh and blackbean tempeh, 3 delicious variants from @Boemboe foods.
🍛 Tempeh is chewy and bears a nutty, earthy taste, while tofu is more neutral and tends to absorb the flavours of the foods it’s cooked with.
🍛 Tempeh has double the amount of protein per serving as tofu.
🍛 People who can’t or don’t eat soya can still benefit from the other variants of Tempeh.
🍛 Tempeh is a fermented food – the holy grail of foods for gut health and a very significant missing link in our modern western diets.
🍛 All variants of tempeh are high in prebiotic fibre – Prebiotics are natural, non-digestible fibres that promote the growth of healthy bacteria in the gut. They’re linked to regular bowel movements, reduced inflammation, lower cholesterol levels, and even improved memory.
Bolognese Sauce: (with Crumbled Tempeh)
350g soybean tempeh
2 cloves garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 bay leafs
5 fresh sliced tomatoes
1 tablespoon tomato puree
2 tablespoons coconut sugar
- Crumble the tempeh in small pieces and fry in oil until golden brown. Drain on kitchen towel and set aside.
- Cut the onions and fry until golden brown. Cut garlic and fry with the onions. Add the tomato puree and keep on medium to high heat for 2 minutes, then Add spices, coconut sugar, bay leafs and tomatoes. Let it simmer for 30 minutes, then mix with the tempeh.
- Serve with pasta or use as a sauce for lasagne.