Tempeh (tehm-pay) is a soybean product related to tofu.  Although they are similar, temph doesn't have the same texture, taste or nutritional value as tofu. Tempeh is fermented soybeans that are bound together into cake form.  Sounds a little strange, but don't write it off just because it sounds weird - you may actually like it!  

Tempeh makes an excellent meat substitute.  Because tempeh is minimally processed it retains many nutritional benefits from the soybean.  It is a high-quality protein source and has a good amount of calcium and iron.  Unlike tofu, tempeh is made with the whole soybean; therefore it is richer in fiber.

When you cook with tofu it takes on the taste of the flavors you are cooking with.  When using tempeh in cooking it maintains it's own taste and texture.  Tempeh tastes nutty and has a chewy texture, similar to a firm veggie burger.  This firmer texture may be more desirable for people who dislike tofu's soft texture. 

Tempeh may not be a staple in your household, but it's worthy of some experimentation.  It is sold near in the refrigerated section of the produce area.  Try the recipe below to get started in your tempeh adventures!