meatanalogue

  • Make Even Better Tempeh by Steaming It First

    Make Even Better Tempeh by Steaming It First

    As much as I love tofu, I have to admit that tempeh might be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s a little less versatile, its rubbly texture and funky, nutty flavour are both delicious and unique. There’s simply no substitute.