Do you tempeh?

Tempeh is a plant based protein source made of fermented soybeans. It is similar to tofu in that it takes on the flavors you season it with, but I think it takes on these flavors much more quickly and has more versatility than tofu. It is high in protein (16 grams per 3 ounce serving) and fiber (7 grams per serving).

The first time I tried tempeh - blegh! It was horrid! I didn't try it again for a long time, but became curious about it after seeing some interesting recipes using tempeh. It has a firm nutty texture and you can slice, cube or crumble it. While I find tofu needs a long time to marinate to really pick up flavor, tempeh can be cooked with seasonings and liquid and readily absorbs the flavor. I have flavored tempeh as sausage crumbles in pasta, with smokey salty bacon-y flavor - cut into strips and baked, and crumbed up and cooked in broth and chili powder, cumin and garlic to make seasoned taco "meat" filling. If you find the tangy taste to be off putting, try slicing or cubing and boiling tempeh in water for about 10 minutes before seasoning, this can help to remove some of the tang or bitter flavor.