Traditional Tempeh

Tempeh is super versatile—fry it, bake it, grill it, or crumble it into any dish. It absorbs flavour like a sponge, so season or marinate it well and you’re good to go. Quick Tips:

• Fry: Heat oil in a pan, cook on high until golden and crispy. Add onions, garlic, spices or your favourite sauce for extra depth.


• Bake: Coat in marinade, bake at 200°C for 20–25 mins—don’t skimp on sauce!


• Grill: Skewer it, brush with oil and brush the tempeh with BBQ sauce whilst it grills for 2-3 mins per side.


• Blend: Steam, then blend with garlic, lemon, tahini & cumin for a creamy dip.

Tempeh has a mild, nutty flavour with earthy undertones—perfect for soaking up marinades, spices, and sauces.Its texture is firm and meatier than its tofu counterpart, making it a great choice for stir-fries, sandwiches, salads, or the grill. It holds its shape, crisps up beautifully, and adds a satisfying bite to any dish.

Quick tip: If your tempeh has been frozen for more than 3 months, it may develop a deeper, more fermented flavour. Some people love that rich umami kick—but if you prefer a milder, more neutral taste, just steam the tempeh for about 15 minutes before cooking. It helps mellow out the flavour and gets it ready to soak up whatever seasonings you throw at it.

Tempeh stays fresh in the fridge for 5–7 days. Want it to last longer? Freeze it and tempeh keeps beautifully for up to 6 months. To defrost, just let it thaw on the counter or in the fridge. It softens within a couple of hours. For best flavour and texture, use shortly after defrosting. Busy life hack: Cut your tempeh into cubes and freeze right away. Then just toss the frozen cubes straight into a hot pan—no prep, no wait, just golden, crispy goodness in minutes.

Tempeh is a naturally fermented food—and that’s where the magic happens. During fermentation, a living culture called mycelium (from the fungi family) grows through the beans, binding them together into a firm, white block of plant-based protein. This ancient process doesn’t just hold things together—it transforms them. Fermentation breaks down the beans, making them easier to digest and enhancing their nutritional value. The result? A gut-friendly superfood packed with probiotics & prebiotics, natural enzymes, and a subtle earthy flavour.