tempeh grateJake chef


Tempeh… meh.

Despite my passion for all things soy, I rarely find a tempeh dish I like. That is, until Chef Jake Farrar came to Tasty and Meatless to show us how he does it.  His secret?  He grates the tempeh, giving it a chew factor that makes a satisfying base for this multi-layered experience.

So, what’s the difference between tempeh and tofu?  Here it is: they are both from whole soy beans but tofu is made by curdling fresh hot soy milk with a coagulant (often seaweed) whereas tempeh is made by fermenting cooked soybeans with a mold.  I just never could get over that part.  But supposedly that mold-with-soy dance creates beneficial enzymes that help our gut resist intestinal infections.  Tempeh also has more protein and fiber per cup than tofu so I’m glad I found a way to love it!  Thanks Chef Jake!