TEMPEH 101

Created December 21, 2021 - Updated February 19, 2025
2 min read

Tempeh (pronounced tem-pay) is an ancient protein staple originating from Indonesia. Made with fermented whole soya beans and water, it's food that sends you soaring, not snoozing. Tasty tempeh has a similar protein content to chicken and is great for your gut. Quick and easy to cook, tempeh is perfect for stir-fries, curries and sandwiches.

The process of tempeh fermentation originated in Indonesia on the island of Java around 400 years ago. Tempeh has been a common food in Indonesia ever since and acts as a vital protein source for many Indonesian communities.

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Tempeh fermentation is a totally natural process and only requires three simple ingredients: soya beans (or some other legume, nut, grain, or seed), starter culture and water. The fermentation process binds the soya beans into a firm block that’s packed with protein, high in fibre and naturally gluten-free. And because tempeh is fermented, it's easier for your body to digest. It even counts as 1 of your 5 a day! Talk about supercharged protein.

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Tempeh is also kind to the planet - it's 100% plant-based and has a low carbon footprint. All our products have a very low or low carbon footprint, verified by My Emissions' farm to fork analysis.

‍An Indonesian staple. Tempeh Nasi Goreng served with fresh spring onions, cucumber and tomato.

If you need yet another reason to tuck into tempeh, it’s also super versatile and easy to cook with. You can tear it into chunks and add to stir-fries. Or grate it and make a bolognese. Or why not slice your tempeh block and use it as a sandwich filler? You can fry tempeh in a pan, pop it into an air-fryer or bake it in the oven - whatever tickles your fancy. While tempeh itself has a slightly nutty flavour, it soaks up the flavours you cook it with. Our favourite way to eat tempeh is to tear it into chunks and cook the chunks with your favourite stir-fry sauce and veggies.