Tempeh is fermented soybeans, and comes in a block like tofu. It is less processed and healthier. It is rich in iron, B12 and essential fats, and due to fermentation contains probiotics for good bowel health.
You will find it in the health section of the fridges in the supermarket, about $5-8 a block. Flavoured ones are nice for stir frying, or get plain if you want to put in stews etc.
It can be simply fried up and added to salads, sandwiches or on the side as a meat replacement, or some other ideas as follows.
** Byron Bay Tempeh make 2 types of soy free tempeh – fava bean or chick pea based – they are delicious and a great alternative if you want to reduce soy intake**
1 block plain tempeh
1 tin chick peas
2-3 tbspn of Thai curry paste of choice
1 tin coconut milk
1 teaspoon stock powder
1-2 tbspn tomato paste
Vegetables of choice – chopped into similar sizes
½ strip arame seaweed (optional – iodine source)
In slow cooker or large pan:-
Chop up vegetables and tempeh, add to pot with all other ingredients and cook slowly, adding a little water if needed.
Remove seaweed at the end before serving