Tempeh — and a similar product called miso — are fermented soybean foods with a chewy consistency and more protein and fiber than regular tofu. Smoky and nutty, both are low-fat probiotics that contain beneficial bacteria, says Rumsey. Tempeh is typically sold in blocks or patties that you can add to salads and stir-fries. Miso comes in a thick paste and is used to make the pre-sushi starter dish miso soup.
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