While three-grain, wild rice, and plain (soy) tempeh are generally interchangeable, here are basic flavor profiles of tempeh varieties available at large grocery stores and health-food stores.

Original: The crunchy and chewy bite and mild nutty flavor make for a great meat substitute in any recipe.

Flax: This has substantial bite but is a bit dry. It would be good in a breakfast casserole or marinated and simmered in a rich broth or tangy sauce.

Soy: A pleasing chewy texture gives way to the characteristic tang of the soy cake. This tempeh that works best marinated or with a flavorful herb, spice, or nut sauce.

Garden vegetable: With carrots and bell peppers, this tempeh has bouillon undertones. Grate some to use as "croutons" on a salad, or use in a vegetable noodle soup.

Wild rice: This crunchy version imparts a black olive undertone. You can use it crumbled in Italian red sauces, a roasted vegetable dish, or with sweet-and-sour Asian dishes.

Three-grain and five-grain: With a combination of millet, soybeans, brown rice, barley, or oats, these varieties have a mild taste that could pair well with any flavoring—barbecued, as a fajita filler, or even in a potpie.

Tempeh Tips

• Health- and natural-food stores generally carry larger selections of tempeh—and their inventories turn over quickly.

• Dark, black, or gray spots are a part of the culturing process and do not affect the texture, flavor, or shelf life of the tempeh.

• Refrigerate opened tempeh tightly wrapped for up to five days

• Once opened, tempeh can be frozen up to one year from its sell-by date.

All About Soy
In its many guises, soy can star in dishes from appetizers to desserts.