I guess I should explain that I only recently indulged in these foods on a limited basis (once a month) but only after I was retested for candida and found it was no longer a problem. My health care practitioner told me I need to continue to follow a low-glycemic diet but not necessarily avoid all fermented foods. I continue to avoid fermented foods, such as vinegar and wines, because I don't want the candida overgrowth to come back.
I would only recommend tempeh or miso if your health care practioner okays it which mine did. That lead me to indulge in Miso-Veggie-Tofu Stew. I also used just one tablespoon of brown rice miso for four servings of soup. It's very tasty but I only would recommend it if you don't have a candida problem or if you've been cleared by your doctor.
(makes 4 servings)
1/2 tsp. sesame oil
1 T. brown rice miso paste (up to 3 T. can be added but remember it is fermented)
1 quart vegetable broth (makes sure it contains no sugar)
1/2 pkg. extra firm tofu (diced)
1 zucchini (diced)
1/2 small red cabbage (chopped)
1 T. chopped green onions for garnish (optional)
Heat the sesame oil in a large skillet. Add the veggies and cook until tender crisp. Add the miso and mix well. Add the vegetable broth and bring to a simmer. Reduce heat to low and add the diced tofu and continue cooking for 3-5 minutes. Serve in bowls garnished with green onions, if desired. To make this a meal, add more veggies of your choice to the stew and up the protein content by adding protein powder of your choice.