It’s pronounced tem-pay, like satay. Uh that’s a great recipe idea actually!
Tempeh is an ancient Indonesian superfood made from just three natural ingredients: soybeans, water and a live culture (aka good bacteria). We simply mix them together and let everything ferment and firm up very slowly over three days, ready for slicing and dicing. Our tempeh contains twice as much protein as tofu, and has more fibre in it than brown bread.
It’s moreish and wonderful (well, we think so anyway). Our special slow fermentation method gives Tiba Tempeh a firm, hearty texture and savoury, nutty flavour. One of the things we love about it is that it’ll take on whatever flavours you dare throw at it. It’s particularly firm friends with bold, punchy ingredients: chillies, garlic, soy sauce, spices, coconut milk… that sort of thing.
It’s very at home in stir-fries, curries, salads and wraps, but because it takes on flavours so brilliantly, it can work really well in any dish that calls for a bit more texture and a hit of plant protein. We’ve had success adding it to pasta, pizza and even – believe it or not! – sushi. If you’re hungry and impatient (happens to the best of us), our marinated tempeh pieces are ready to eat straight from the pack. No shame in that. Or if you do find yourself in the mood for cooking, why not check out our recipes?
Nothing to worry about. It’s all part of the fermentation process and perfectly normal. Remember: looks aren’t everything.
When the thing you make is mainly soybeans, it pays to use really good ones. We only ever use top-notch, sustainably sourced, non-GMO organic beans, which we get direct from our farmer friends in Canada.
They sure are. Soybeans are what they call a “complete protein” (just like meat is), which means they give the body all the various different types of protein it needs to function well. This, together with its firm, hearty texture, is what makes tempeh such an excellent substitute for meat. Plus, soybeans are high in fibre and contain lots of vitamins and minerals.
Yes, it’s totally fine to freeze any of our tempeh products for up to 3 months. We are currently in the process of updating our packaging to reflect this.
Yes, everything we make is 100% plant-based, so it’s perfect for vegans, veggies and flexitarians. Card-carrying carnivores love it, too.
Over 90% of the packaging we use for our pieces and burgers is already widely recycled. We want to make this figure 100% and are working hard to do just that – so watch this space. For full recycling info, have a read of our packs.
We’re based in London, but our spiritual home is Indonesia, the birthplace of tempeh (and where we first discovered it). Tiba – pronounced tee-bah – means ‘to arrive’ in Indonesian. After centuries as a popular local food, we thought it was about time proper tempeh arrived here in the UK, so it seemed like a fitting name.
For the marinated pieces and burgers, the best before date is printed on the front top film of the tray, just below the sleeve where you can see the product too. For the traditional block, the best before date is printed on the bottom of the box.