Did you know that tempeh is ludicrously easy to make? Healthy? and useful in a diverse range of foods?
Tempeh offers more bite than tofu, for those that find the gelatinous texture of tofu unappealing, and has a substantial flavour of its own (depending on how far the fungus is allowed to break down the beans).
You can even make tempeh from non soy legumes or even peanuts!
To make tempeh you need some spores, usually called tempeh starter when mixed with rice flour. You cook your intended ferment, let it dry, add a bit of vinegar and spores and mix to coat. The acidic environment keeps many nasties away and helps the fungus establish.
Make bricks with air holes (pieced ziplock bags are popular and leave it somewhere 22-35 degrees (around 30 is best) for 12 to 48 hours and enjoy.
You can continue to make your own starter by letting some sporulate and harvesting the spores.
Cheap, easy, low waste, vegan, and healthy. What’s your excuse?