Protein · ingredient guide
A firm, nutty cake of fermented whole soybeans. Because the whole bean is used, it is higher in protein and fiber than tofu, and fermentation makes it easy to digest.
Tempeh packs more protein and fiber per serving than most plant proteins, supporting muscle maintenance and steadier blood sugar in midlife. As a fermented whole soy food it also delivers isoflavones, which may offer a modest, inconsistent benefit for hot flashes — reason enough to enjoy it, but not to rely on it as therapy. Using it in place of some processed meat fits a heart-healthy eating pattern.
Food supports overall health — it doesn't treat or cure any condition. Talk to your clinician about symptoms, supplements, or a diagnosis.
Tempeh is made from whole fermented soybeans, so it is firmer and higher in protein and fiber. Tofu is made from strained soy milk and is softer and more neutral in flavor.