We believe tempeh should be an essential part of everyone’s diet.

Here’s why.

Here are the top six reasons why everyone should eat tempeh.

Cooking tempeh in a black skillet with a fork, whole tempeh block on paper, knife, and glass of white wine on a table.

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 it’s 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.

A sandwich on a wooden board with avocado, scrambled tempeh and tempeh bacon, and a knife nearby.
A block of tempeh made from organic soybeans and quinoa, including bowls green split peas, red quinoa, pinto beans, soybeans, and seaweed on a marble countertop.

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.

Hands holding raw 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.

Grilled tofu skewers on a griddle pan, with a plate of cucumber salad topped with peanut sauce, radishes, and chili slices. Also shown are a halved coconut, limes, coconut shavings, chilies in a bowl, and a sprinkle of peanuts and pepper on a textured surface. A blue cloth napkin is included.

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 it’s safest to stick to foods that have withstood the test of time.

Tempeh skewers with sesame seeds and cilantro, served with a bowl of peanut dipping sauce, garnished with lime wedges, on a wooden board.

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.