One of my favorite ways to enjoy soybeans is in the form Tempeh, a fermented soy dish that is delightfully healthy adding protein and other soy nutrients to any dish. I like Tempeh best when it is topping a salad of fresh garden greens. Preparing the Tempeh is simple, I put 2 tbsp of Avocado oil and a splash of soy sauce in a small skillet turn on medium heat and put a 2″ by 3″ chunk of Tempeh on the oil mixture. After the pan heats up I cook the Tempeh until it is lightly browned on both sides, then just cut into cubes and toss onto the top of your favorite salad. I use a 1:1 mix of apple cider vinegar and olive oil. Delicious!