We believe tempeh should be an essential part of everyoneβs diet.
Hereβs why.
Here are the top six reasons why everyone should eat tempeh.
High protein AND high fibre.
Tempeh is the only food that can match meat for protein content, whilst also delivering a serious amount of fibre. There is no other food that has this winning combination. Good for your gut and good for your muscles.
Delicious.
It all comes down to texture. With tempeh, you get a satisfying firmness without trying to pretend it is anything like meat. Tempeh does itβs own thing. And the it is hands down the best marinade absorber in town. And if you have unpasteurised tempeh (or make your own), you can easily skip the marinade - we love crispy tempeh slices fried in good quality oil, with a bit of salt.
Bioavailable.
The fermentation process reduces the phytates naturally found in all plants, meaning your body can more easily digest and absorb all the protein as well as the iron, calcium and other vital nutrients naturally found in organic soybeans.
All natural.
No weird ingredients here. No heavy processing. Tempeh is simply made of soybeans (or other bean) and culture. And a good amount of time to let it gently ferment to perfection.
Time-honoured.
Tempeh has been around in Indonesia for centuries. The tempeh craft varies from village to village, and is bought freshly fermented at the local market. With awareness of the dangers of UPF (ultra-processed foods) growing by the day, we believe itβs safest to stick to foods that have withstood the test of time.
Good for the planet.
Tempeh requires less land, water, and energy for production compared to animal products, and also has a lower carbon footprint. We source our soya as local as possible, and are currently using organic Austrian soybeans.