Tempeh has been a staple food in Indonesia for many hundreds of years, and has a become a very poplar source of protein for many US vegans and vegetarians.
Tempeh is a soy-food made by controlled fermentation of cooked soybeans with Rhizopus molds (tempeh starter). This fermentation binds the soybeans into a compact white cake. Tempeh can be cubed and used in place of animal protein in cooked dishes, or as an ingredient in soups, spreads, salads and sandwiches. It has a slightly nutty flavor, but is bland enough to take on the flavor of the dressing or sauce or spices you add to it.
Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food which contains all the essential amino acids.
It is more easily digested than tofu.
You can add any variety of veggies that appeal to you.