Let’s Talk Tofu & Tempeh
Last night’s class at the Natural Gourmet Institute was a tofu & tempeh practicum. That means my classmates and I cooked about 10 tofu & tempeh recipes, some produced 2 ways (for example – tofu burgers – baking some patties and frying others). We spend the end of class tasting & discussing the food. It’s a great way to become familiar with the variety of flavors and textures you can tease out of foods just by varying technique slightly.
I’m a pretty open minded eater, but before attending NGI, I was convinced I hated tempeh. The first few times I tried tempeh, I had made it for myself when I was in college. I had no idea what I was doing, and as a result, it tasted AWFUL! These days, tempeh is becoming one of my favorite foods! It’s amazing how a bad experience can completely turn you off to a food.
At NGI, we have these practicum classes quite often. Eating a lot of the same type of food in one siting can clue you in on how your body works with that particular item. I’ve recently discovered that my body does really well with soy! Some people can’t eat it at all. Others can digest fermented soy better than fresh.
I’d like to hear from you! How does your body do with soy products? Do you like tofu and/or tempeh? Have any favorite preparations or recipes?
Do you have a story about a food you thought you hated, but now love?
Please share in the comments. 🙂