Tempeh is a traditional fermented soybean product that originated in Indonesia. It’s a staple in Indonesian cuisine and has become popular worldwide as a plant-based protein source. Made by cooking soybeans, then fermenting them with a fungus called rhizopus oligosporus. The fermentation binds the soybeans into a firm, dense cake. Typically biege with a nutty, earthy flavour. Tempeh often gets called a superfood and for good reason, tempeh is nutrient dense…

-HIGH IN PROTEIN - around 19g per 100g, comparable to chicken or beef. Tempeh is a complete plant protein with all essential amino acids.

-RICH IN FIBRE -unlike tofu, tempeh uses whole soybeans, which improves digestion and gut health.

-FERMENTED FOOD - contains probiotics and beneficial compounds that support gut microbiome balance.

-PACKED WITH MICRONUTRIENTS - iron, calcium, b vitamins, magnesium, phosphorous, and antioxidants.

-HEART HEALTH - soy protein is linked with reduced cholesterol.

-PLANT BASED AND VERSATILE - great option for vegetarians, vegans, or people reducing meat.