Tempeh comes from Indonesia, where they make it from soybeans into a cake form. It tastes smoky, nutty, and similar to a mushroom and is high in protein. Unlike most other soy products, which are highly processed, tempeh is close to soy in its whole food form. In our markets I have usually found tempeh made from combinations of soy and grain, but prefer plain soy tempeh. Look for “GMO free” on the packaging to avoid genetically modified soybeans.