Tempeh has become a popular ingredient in kitchens around the world, so you may already be familiar with it. If not, you might be wondering what exactly it is and why so many people choose to cook with it.
Below, we explore six reasons people choose tempeh, focusing on what it’s made from, how it’s produced and how it’s used in everyday cooking.
1. Tempeh naturally contains protein
Tempeh is made from whole soybeans, which naturally contain protein as part of their nutritional composition. Typical values for tempeh are around 19–22g of protein per 100g, depending on the product.
For context, this is similar to some uncooked meat products such as chicken or beef, and over 40% higher than tofu which usually contains around 12–15g of protein per 100g.
This makes tempeh a commonly chosen option in meals where protein-containing ingredients are traditionally used.
2. Made from whole soybeans, so it contains fibre
Because tempeh is produced using whole soybeans, it naturally contains dietary fibre as part of the bean structure.
This is an important distinction from tofu which is made from soy milk and contains significantly less fibre, as much of the original bean structure is removed during processing. By comparison, meat contains no dietary fibre, as fibre is found only in plant foods.
In cooking, the presence of whole soybeans contributes to tempeh’s substantial bite and satisfying texture, which holds up well in dishes like stews, curries and stir-fries.
3. Fermentation gives tempeh its distinctive character
Tempeh is a fermented product where whole soybeans are held together by fermentation, giving it a firm, easy-to-cook texture. It originated in Indonesia, where it has been eaten for centuries as part of traditional cuisine.
Fermentation is a long-established food preparation method used across many cultures, valued for the flavour and structure it brings to food.
4. A short and simple ingredient list
Tempeh is made using just soybeans, water and culture. This simple approach results in a product that’s easy to recognise and easy to cook with.
Compared to many modern meat alternatives, which often rely on long ingredient lists including starches, oils, flavourings and stabilisers to recreate the taste and texture of meat, tempeh takes a more straightforward route. Its structure comes from the soybean itself, rather than from added binders or texturisers.
This simplicity is one of the reasons tempeh adapts so easily to different cuisines and seasonings.
5. A “gut-friendly” fermented food
Tempeh is often described as a “gut-friendly” fermented food. This typically refers to how it’s made and how it’s used.
Made from fermented whole soybeans, tempeh retains the structure of the bean and contains naturally occurring fibre. It’s a simple, minimally processed ingredient that’s commonly used in everyday meals alongside vegetables, grains and herbs.
6. Extremely versatile in the kitchen
One of tempeh’s biggest strengths is how adaptable it is. In practical terms, it can be used in much the same way as tofu or chicken, which makes it familiar to cook with for many people.
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Sliced, cubed or crumbled
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Baked, grilled, pan-fried or simmered
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Used across cuisines, from Indonesian and Thai to Italian and Mexican
Its ability to absorb flavours makes it a reliable ingredient for both quick meals and slower, comfort-style dishes.
👉 Looking for inspiration? Explore our tempeh recipes for easy, everyday ideas.
