Whenever I lack inspiration in the kitchen, I reach for tempeh (“tempe” in Indonesian). This versatile fermented soybean cake is multi-dimensional; when deep-fried it transforms into crunchy, ...

Over the past few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I’m ...

Over the last few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I’m ...

From mycoprotein filets to pea protein smoothies, vegans today have a veritable cornucopia of protein choices. For centuries, tempeh and tofu have been two soy-based stalwarts of vegetable protein in ...

Tempeh, a protein-rich block of fermented soybeans, is a beloved ingredient in Indonesian cooking. On the island of Lombok you'll find it used in everything — even desserts. The most popular way of ...

Tofu and tempeh are increasingly common sources of plant-based protein. Regardless of whether you’re vegetarian, they can be nutritious foods to include in your diet. While both of these soy-based ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

People in Indonesia started making this nutty-tasting bean cake hundreds of years ago. It’s made from partially cooked soybeans and fermented with a type of mold called rhizopus. If you look closely ...