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Tempeh

Non-processed fermented mushroom protein-rich bean cake from Indonesia. Originally made of soybeans but almost any bean, grain, or nut can be made into tempeh. 

 Nutty, earthy, woody, tender.

High in fiber and protein, tempeh is a great substitute for meat. Its texture and flavor resemble mushrooms, and there are so many ways for you to enjoy it. Steamed, baked, fried, or marinated, you can add it to your bowls and salads. Put it to the grill with bbq sauce and you'll have the tastiest "ribs". Mince it to make fancy meatballs, or cut it thinly and let it marinate overnight on a smoky sauce to make "bacon".

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Facts

Low in sodium while high in fiber, protein, and antioxidants

 

Contains enhanced quantities of vitamins and minerals (especially vitamins in the B family, iron, potassium, zinc, and magnesium)

Prevents diabetes and minimizes blood sugar spikes, lowers cholesterol, and protects against certain cancers. 

Easy to digest and flatulence-free, thanks to the ragis who pre-digest the nutrients during the fermentation process.

Storage & consumption

  • Fresh tempeh will keep well in the fridge for 3-6 days. The longer you leave it, the more intense the flavor gets.​​

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  • Frozen tempeh will keep for 3 months in the freezer. When defrosted, consume it within a day and do not refreeze.

  • White mold and black spots are normal and safe. It's just the ragis sporulating. If your tempeh starts developing other colors of molds or a strong ammonia smell, do not eat it. In case of doubt, send us a picture of your tempeh, and we'll let you know. 

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Ingredients: Swiss beans*, Swiss apple cider vinegar*, Rhizopus culture

*Certified organic

V

Organic Ingredients

Vegan

Lactose Free

Non

GMO

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In season

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Ragis and process

The main ragi in tempeh is called Rhizopus, a group of molds found in soil and plant material. 

Rhizopus spores are spread on the cooked beans, which are then put into containers and fermented over 2 days in a warm and humid place. As the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans, to form a firm cake.

In our mission to reduce our environmental impact, we make tempeh without any plastic!

Keep it at the right tempeh-rature!

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Previous season

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