Tempeh 101

TEMPEH (PRONOUNCED TEM-PAY) WAS DISCOVERED 300 YEARS AGO IN JAVA, IN INDONESIA,
AND INVOLVES TAKING SOYBEANS (OR ANY OTHER LEGUME, NUT, GRAIN OR SEED)
AND PUT SIMPLY, MAKING THEM BETTER!

 

 

Through the tempeh fermentation process, soybeans bind together to form a meaty block that’s high in protein and fibre and is great for the gut. It’s also totally plant-based and planet-friendly - what’s not to love?

Why do we love tempeh so much? It’s simple really - tempeh is one of the most delicious, nutritious and sustainable foods on the planet, and we just don’t think this is celebrated enough. We believe that tempeh has the potential to help people all over the world meet their protein and fibre needs (as well as other nutrients through our innovative research!), without harming the planet in the process. Win win!

If you need yet another reason to love tempeh, it’s also incredibly easy to cook with. It can be bought plain or pre-marinated, in a block or minced, and can be paired with a sauce or marinade or simply be served by itself to enjoy its delicious nutty taste and meaty texture. It takes on the flavour of marinades very well, and from then on can be cooked just like meat - it can be fried, steamed, baked, smoked or blackened etc. Our favourite recipe is the rich, moreish Tempe Kecap. It’s a must-try!

For some inspiration, check out some of our favourite tasty tempeh recipes!