than tofu and tempeh since it's made from wheat protein. It's made by removing the starch and bran from wheat flour, which leaves a stretchy dough behind. A 3-ounce serving packs as much as 21 ...

[Maud Bausier] and [Antoine Jaunard] believe we should all know about tempeh — a traditional Indonesian food made out of legumes fermented with fungi. To simplify the process a bit: you get some ...