Time for Tempeh

It’s summertime and the livin’ is easy with tempeh. Unlike tofu, tempeh has a nutty flavour and actually packs double the protein punch says Jason Jurchuk, one of three co-owners of Henry’s Tempeh, Kitchener, Ontario. The company sources organic whole soybeans from southwestern Ontario, then cultures and ferments the beans into tempeh. The firm texture is easy to slice and dice.

Henry’s Tempeh offers five varieties: original, curry, basil, red pepper and kasha. For child-friendly finger food, slice into strips and then marinate in a maple syrup, soy sauce, orange juice, and ginger mixture for 30 minutes. What’s most surprising is that, once marinated, tempeh is easy to grill. For a video of Grilled Orange Ginger Tempeh, visit: http://bit.ly/2u6JPZj

Move over hot dogs. Slide the tempeh into a hot dog bun. Smother with your favourite condiments. Then say: “Yummy in my tummy.”