Ruth: Tempeh is made from soybeans. It is firm and mild-flavored and
has the texture of tender chicken breast or veal. It is hi in protein,
low in fat, has no cholesterol at all. Tempeh is rich in vitamin B-12
and iron. This info was taken from a book "Juel Anderson's Tempeh
Primer". I usually saute it with soy sauce or barbecue sauce. It can
also be baked or broiled. Keeps forever in the freezer. Great in
stir-fries. It is
usually cubed before cooking.
Charlotte in not so sunny Calif.