Soy is a common ingredient in many vegetarian-based products; it's also present in some meats, breakfast cereals, chocolate and baked goods. Tempeh is made of fermented soy beans and should not be eaten if you have a soy allergy. Many non-soy products can be eaten in place of tempeh that have a comparable amount of protein.
What Is Tempeh?
Tempeh is generally made of cooked soybeans. It can also contain grains, legumes and seeds. It is formed into a solid, cake-like block; when eaten, it typically tastes mushroom-like or yeast-like. The firm texture sometimes becomes tender and somewhat chewy after being cooked. Tempeh is used for vegetarian purposes and as a protein replacement for those looking to limit their meat intake or find alternatives.
Soy Allergies
Soy allergies can appear a few minutes to hours within consuming the ingredient. MayoClinic.com reports soy allergy symptoms appearing in many ways. Tingling in the mouth, hives, swelling of various body parts, a runny nose, abdominal pain and flushed skin are all common symptoms. In rare cases, more severe symptoms occur, such as shock, rapid pulse, constriction of airways and dizziness. Antihistamines such as Benadryl or Claritin may calm the reaction; in more extreme cases, you may need an epinephrine injection.
Hidden Soy Ingredients
Most products that contain soy clearly state this fact in the ingredient list. However, some products have different names for the ingredient that you may not recognize. Hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), lecithin, monodiglyceride and monosodium glutamate (MSG) are all ingredients that should be avoided. If you are unsure, it is better to be safe than sorry and avoid products that may have a trace of soy. Tempeh's main ingredient is soy; someone with a soy allergy should never consume it.
Alternatives to Tempeh
If you are not vegetarian, lean meat such as chicken or turkey are protein alternatives for tempeh. If you are vegetarian, however, protein sources will be somewhat trickier since soy provides most of the protein in meat substitutes. Beans, quinoa, lentils, peanut butter and some whole wheat products have a sufficient amount of protein that can be used as alternatives to tempeh.
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