Tempeh is a fermented soy product, high in protein, and apparently even healthier for us than tofu, and more tolerable to our digestive system. I used to absolutely hate the stuff. And then my grad school friends who have spent time in Indonesia prepared Indonesian-style tempeh for me once. Read more . I'll share that recipe another time, which involves dipping the tempeh into a simple marinade of crushed garlic, salt, and water, before frying it. In the interest of having food that can fit into the mouth and enter the stomach as quickly as possible, a frequent necessity as a grad student (and other busy types), I started skipping the marinade step, and found I still loved it. I get mad cravings for this sometimes and make it up quick, eating it with my fingers at the computer with undressed raw baby carrots and arugula or spinach. ( Finger salad, one might say!) It's even good by itself, but best in a slightly sweet, spicy, salty Asian dipping sauce. You can buy lots of good ones in the bottle, or make your own with the ingredients suggested. By the way, because tempeh is fermented, you'll often see a white or black substance on the outer layer of the tempeh cake. Think of it a bit like the blue veins in blue cheese; it's part of the product and if your package hasn't expired, it's no cause for concern. I don't know the nutritional information on this recipe. Obviously it's not super low in fat, since it's fried in oil, but I don't know how it compares to meat or cheese, for example. In any case, I wouldn't consider it health food, but it's a really satisfying treat once in a while, for vegetarians and non-vegetarians alike.