Tempeh is
great, once you get past the slightly weird texture and make sure it's been infused with some interesting flavours. As well as having quite an interesting texture and some flavour of its own (which are both quite pleasant once you get used to them), the way it is
cultured apparently destroys the nutrient-sapping chemicals which usually compromise soya products' exceptional nutritionality by reducing the body's ability to absorb nutrients like
iron and
calcium.
Try it sliced into strips, dipped in salty lemon juice or soy sauce or smeared with miso, and then fried. Alternatively, break it up into small pieces, marinade it and then fry it.
Oolong's rich tempeh marinade:
I sometimes also add some Lapsang Souchong tea, which imparts a smoky flavour to the mix.