Originating in Indonesia, tempeh is a fermented soy food made from cooked whole soybeans that have been treated with cultures and formed into a dense, chewy cake. Though traditional tempeh contains only soybeans, many brands on the market today also incorporate grains, vegetables, and seasonings. A four-ounce serving of tempeh provides about 18 grams of vegetarian protein, along with an impressive 8 to 10 grams of fiber from the soybeans. It has a firmer, meatier texture and stronger flavor than its more popular "soy sister," tofu, and though it's definitely not yet a familiar food in US households, I challenge you to pick up a package and give it a try. Create tasty meatless meals by substituting chopped tempeh for ground meat in tacos or chili recipes or adding sliced tempeh to a vegetable stir-fry.