The plant-based product made from fermented soybeans is called tempeh. Originating from Indonesia, tempeh is made by fermenting cooked soybeans with a specific culture, resulting in a firm, nutty-flavored product that is rich in protein, fiber, and various vitamins. The fermentation process not only enhances its nutritional profile but also makes tempeh easier to digest compared to raw soy products. It is versatile in cooking, often used as a meat substitute in various dishes, and can be sautéed, grilled, or crumbled into salads, stir-fries, and sandwiches.