July 15, 2010
food & recipes
Every time I eat tempeh, I appreciate it more. To me, it’s kind of like a more sophisticated cousin to tofu, with more of its own flavor, and a great nutritional profile. Originating in Indonesia, tempeh is a fermented soybean product. Unlike tofu, it’s made from whole soybeans, making it nutritionally superior, and creating a [...]
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June 24, 2010
food & recipes
One of our favorite ways to prepare tofu is as an omelette or a scramble. It’s good for breakfast, lunch or dinner, and you can make so many variations that the possibilities are plentiful. Once you’re confident with this recipe, try it out with some different variations – you can use just about any veggies in the saute, or try a handful of grated vegan cheese to really give it some delicious flavor.
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