Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Soft and fluffy tempeh made from soy pulp or tofu dregs. Indonesian protein intake comes from soy bean products that are processed into tofu and tempeh. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas. Vegetarian bacon is usually made from marinated strips of textured soy protein or tempeh. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh skewered and grilled as satay. The invention of tempeh is connected to tofu production in Java. "Kripik" tempeh snack crackers; a thinly sliced tempeh, battered and deep fried until crispy. It is a crispy, sweet and spicy, fried tempeh. Grilled tempeh over charcoal or fire. Other recipes might add coconut milk for a milky-colored, and rather moist, stir-fried tempeh. The most common tempeh is made from fermented soybeans. The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. "Tahu bacem" is commonly prepared along with tempeh and chicken.