Our Story
The World of Tempeh
A bit monotonous. A bit predictable.
But we like some colour and some spice.
Say Hello Tempayy.
Crafted using non-GMO soybeans with our natural fermentation culture, it’s rich in protein & fiber and tastes nothing like the boring stuff we just said.
It’s a bean. It’s a protein.
It’s quality ingredients, cooked in small batches, to give you that good gut feeling.
You’re only limited by your appetite.
Let’s dig in. 3 mins flat.
- • packed with protein • high fiber & low carb • rich in iron & B-12 • gut-friendly• packed with protein • high fibre & low carb • rich in iron & B-12 • gut-friendly
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How Tempayy Stacks Up
What is Tempeh?
Tempeh is a centuries-old food made by fermenting whole non-GMO soybeans. It originated in Indonesia over 800 years ago and is currently gaining a lot of popularity around the world due to its excellent culinary and nutritive properties.
Tempeh is made using a controlled fermentation process using a natural starter culture. Tempeh is made using a controlled fermentation process using a natural starter culture. It is a clean source of protein with only 3 core ingredients- soybeans, water, and the starter culture.
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Tempeh is made using a controlled fermentation process using a natural starter culture. It is a clean source of protein with only 3 core ingredients- soybeans, water, and the starter culture.
First, the whole soybeans (Non-GMO) are soaked for 24 hours and then dehulled and further boiled till they are completely soft and ready for the fermentation process. Once cooled and dried, the Tempeh starter is added to the soybeans and carefully fermented in a temperature-controlled space for up to 36 hours. After fermentation, the beans bind into nice white cake-like blocks (similar to blocks of Tofu) which are ready for consumption, and these blocks are known as tempeh. Tempeh is rich in nutrients and is a great plant-based protein.
Tasting Tempeh
Tempeh has a firm texture and a mild earthy and nutty flavour. Since it can absorb flavours really well, it is known as a culinary blank slate that can be used in a wide variety of recipes. It is this texture and versatility that makes tempeh a great ingredient that has found much popularity amongst the ever-growing community of conscious foodies and culinary experts.
Health Benefits of Tempeh
Tempeh is a versatile protein and boasts an impressive nutrition profile. From helping you meet your protein and fiber requirements, to helping manage diabetes, PCOS, menopause and heart health – it’s a powerful food in its own right.
Tempeh is made using a controlled fermentation process using a natural starter culture. It is a clean source of protein with only 3 core ingredients- soybeans, water, and the starter culture.
First, the whole soybeans (Non-GMO) are soaked for 24 hours and then dehulled and further boiled till they are completely soft and ready for the fermentation process. Once cooled and dried, the Tempeh starter is added to the soybeans and carefully fermented in a temperature-controlled space for up to 36 hours. After fermentation, the beans bind into nice white cake-like blocks (similar to blocks of Tofu) which are ready for consumption, and these blocks are known as tempeh. Tempeh is rich in nutrients and is a great plant-based protein.
Tasting Tempeh
Tempeh has a firm texture and a mild earthy and nutty flavour. Since it can absorb flavours really well, it is known as a culinary blank slate that can be used in a wide variety of recipes. It is this texture and versatility that makes tempeh a great ingredient that has found much popularity amongst the ever-growing community of conscious foodies and culinary experts.
Health Benefits of Tempeh
Tempeh is a versatile protein and boasts an impressive nutrition profile. From helping you meet your protein and fiber requirements, to helping manage diabetes, PCOS, menopause and heart health – it’s a powerful food in its own right.
- Packed with 19g of quality protein per 100g. Complete protein with all 9 essential amino acids. More bio-available and easy to digest, thanks to the fermentation.
- High fiber and low carb (8.5g of fiber per 100g and only 1.6g of net carbs per 100g)
- Low fat (6.8g per 100g) and cholesterol free with a lower proportion of saturated fats (1.4 g per 100g). Beneficial for heart health.
- Good for gut health - High in fibre, contains remnants of microorganisms from fermentation and contains polyphenols that that act as antioxidants.
- Rich micronutrient profile - Tempayy is packed with Vitamin B12, Iron, moderate source of Omega-3 fatty acid, rich in manganese, calcium, copper, magnesium, and phosphorus.
- Very Low Glycaemic Index - provides sustained release of energy without any spike in blood sugar levels. Great for pre-diabetics and Type-2 diabetes.
- Promotes satiety due to fibre and protein content. Promotes fat loss & weight management.
- Can help with PCOS & menopause.
- May be beneficial in cancer prevention and treatment.
FAQs
- How to cook Tempayy (Tempeh) Thins? Tempeh Thins are ready to heat and eat and perfect for sandwiches, wraps and bowls. Heat Thins on a pan with 1 tbsp of oil (medium flame) for 90 seconds on each side. Or even more if you like them crispy. Make yourself a grilled sandwich or roll with your fave sauces, veggies and condiments.
- How to cook Tempayy (Tempeh) Cubes? Cooking Tempayy is easy-breezy. It can be used as cubes or minced. Just season/ marinate it liberally, sauté in oil for 5-7 mins and you are good to go. Toss it in a sauce, mince it in a masala, bread it and fry or add to any recipe of your choice. The perfect canvas to showcase your cooking skills.
- What Does Tempeh Taste Like? Tempayy (Tempeh) has a mild nutty taste, a hearty and firm texture, and absorbs any flavour you throw at it. Easy to work with and incredibly versatile, it can be used to make a variety of dishes like curries, stir-fries, salads, starters, etc.
- What is healthier, tempeh or tofu? The rich nutritional profile of Tempayy (Tempeh) makes it widely considered to be a healthier alternative. The only thing in common between Tempayy and Tofu is that they are made from soy. Tempayy is made from whole soybeans and fermented using ancient culinary methods, while Tofu is made from curdled soy milk that is extracted from the bean.
