Good food doesn’t get simpler than this: soybeans, water and our live culture – that’s it. We leave it to gently ferment into nice blocks that you can slice, dice, crumble and add to anything you fancy. Aka, the building blocks to many meals.
This superfood is packed with protein, twice as much as tofu actually, and has a firm and hearty texture. Oh, and the best part? It will take on whatever flavours you dare throw at it. So got on, get throwing!
Check out our recipes page for ideas on how to get started, or hop over to our instagram page where we share notes with our ingenious and creative fellow tempeh lovers!
Soybeans*, Water, Culture (inoculum). *Organic
For allergens, see ingredients in bold.
Pan-fry: heat 1 tbsp oil in a pan and fry for around 5 mins, turning often until golden brown.
Oven: coat in 1 tbsp oil and bake in an oven tray for 20-25 mins at 180°C.
| Typical values | Per 100g | Per 67g serving |
|---|---|---|
| Energy | 763kJ | 511kJ |
| 183kcal | 123kcal | |
| Fat | 8g | 5.4g |
| of which saturates | 1g | 0.7g |
| Carbohydrate | 5g | 3.4g |
| of which sugars | 0g | 0g |
| Fibre | 6.5g | 4.4g |
| Protein | 22g | 14.7g |
| Salt | 0.01g | 0.01g |
There we were on holiday, minding our own business, when we ate a meal that would change our lives forever. We’d never even heard of tempeh. Soon we’d be hatching a plan to launch our own super-tasty take on this ancient local superfood.
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