2. Tempeh

A firmer, fermented type of tofu, tempeh is healthier than tofu and also easier to make into certain types of meat substitutes. It is already very hard and can be easily ground or pressed. Just like tofu, it can emulate just about any type of meat and many different types of fish or seafood. It's most ideal for meat dishes that require ground meat. With the right type of flavoring, it is almost indistinguishable.


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