This article was produced by National Geographic Traveller (UK). “Tempeh brownies,” chef Froosh Nur announces as he places a plate down in front of me. I’m not sure how this is going to work. I’ve ...

“If you can’t explain it simply, you don’t understand it well enough,” Albert Einstein is said to have quipped. Gena Hamshaw, a registered dietitian with a master’s degree in nutrition, seems to have ...

Tempeh’s roots date back thousands of years and originate in Indonesia. It’s an all-natural protein source made with simple, whole-food ingredients – most often fermented soybeans, water and rice – ...

Whenever I see an Indonesian recipe for tempeh, I give it a try. That’s because even though I’ve been a fan of the fermented soybean cake for years, I’m still trying to unlock all its secrets, and ...

I remember the first time I decided to try tempeh. I had purchased Heidi Swanson’s cookbook “Super Natural Every Day” (still one of my desert island cookbooks) and was smitten by her photo of black ...

Crispy coconut tempeh is a play on coconut shrimp. Tempeh really easily crumbles into nuggets, so I feel like it wants to be crispy and fried and dipped into a sauce. Coat the tempeh in a mixture of ...

Three years after Tootie's Tempeh set out to disrupt the vegan food world, the Biddeford-based startup is selling its soy-based product at 50 stores across Maine and Massachusetts with national ...