Flavor of the Week: Tempeh rides plant-based wave

Tempeh is becoming a mainstay in the rapidly growing plant-based movement. Like tofu, it is soy-based (though soy-free versions exist) and is made by fermenting cooked soybeans and forming that mixture into a cake or loaf shape. Menu mentions of tempeh in the United States have increased by 83% over the past four years, with awareness of the ingredient highest among Asian consumers.