5. Tempeh
This Indonesian traditional food is fermented soya beans. Tempeh may also contain wheat at times. During fermentation, microorganisms degrade the soy to release probiotics and enzymes.
After fermentation, the soyabeans can be pressed into cakes that are eaten as part a healthy diet. Tempeh is an excellent source of plant-based proteins and a staple in the Indonesian diet.
The tempeh cake has a firm, dry texture and a mild, nutty flavor. The cakes can be baked, sauteed, or steamed according to the recipes. Chefs often add marinades to enhance flavor. Tempeh has gained popularity in Western culture as a source of dietary protein for vegans and vegetarians.
This dish offers a healthy alternative to seitan or tofu, while also containing beneficial probiotics such as Bifidobacterium. Tempeh is high in B-vitamins, which helps the body recover from exercise and improve gut health.
