5. Tempeh
This traditional Indonesian food is a fermented soybean recipe. Tempeh can also include wheat on occasion. During the fermentation process, microorganisms break down the soy and release beneficial enzymes and probiotic compounds.
After fermentation is complete, the soybeans are pressed into cakes and eaten as part of a healthy diet. Tempeh is a rich source of plant-based protein and a dietary staple among Indonesian community’s.
The tempeh cakes have a firm and dry texture with a mild nutty taste. Recipes call for the cakes to be baked, steamed, or sautéed. It’s common for chefs to add marinades for additional flavor. Tempeh is gaining popularity in Western culture due to its appeal to vegans and vegetarians as a dietary protein source.
The dish is a refreshing alternative to seitan and tofu while offering beneficial probiotic compounds, such as Bifidobacterium. Tempeh contains high levels of B-vitamins and assists the body with muscle recovery, as well as improved gut biome health.