Soybeans, water and our live culture – that’s it. We leave it to gently ferment into nice blocks that you can slice, dice and add to anything you fancy. It’s a bit chewy, a bit nutty, and has a good, hearty texture.
The possibilities are endless. Cut into inch cubes, slice into slabs for sandwiches or crumble into a mince-like texture for the best plant-based bolognese ever.
The best part? It will take on whatever flavours you dare throw at it. So got on, get throwing!
Check out our recipes archive for ideas on how to get started, or take a visit on over to our instagram page where we share notes with our ingenious and creative fellow tempeh lovers!
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