It is made from whole soybeans that are inoculated with natural spores. The soybeans are then incubated for about 24 hours, and the result is tempeh. Because of this natural fermentation process, tempeh is one of the best sources of digestible vegetable protein, carbohydrate, and fat. In addition, it contains B vitamins, zinc, calcium, manganese, magnesium, iron, and fiber.
The Welters family run Rhapsody Natural Foods and make their tempeh in small batches in Cabot, using soybeans grown right over the border in Quebec, Canada, and certified organic by Ecocert Canada.
Here is a link with five ways to prepare Tempeh - Five Ways To Prepare Tempeh