Is Tempeh a Food Analog? Understanding Its Role in Plant-Based Diets

 

Tempeh is a traditional Indonesian food made by fermenting cooked soybeans with the mold Rhizopus oligosporus, which binds the beans into a firm, cake-like texture. This fermentation process not only enhances digestibility but also gives tempeh a distinct, earthy flavor and firm texture, unlike tofu, which is made from soy milk. Rich in protein, fiber, and essential vitamins like iron and magnesium, tempeh is a nutritious option for those following plant-based diets. Its versatility makes it an excellent substitute for meat in various dishes, providing a wholesome alternative.