FAQs

Yes. Tempeh is one of the original vegan high protein foods (alongside tofu and seitan). It is made with organic soybeans and starter culture - that’s it.

Yes, it can be consumed as part of a keto diet. Low in carbs, higher in protein and fat, moderate amounts of tempeh can be an excellent part of a keto diet.

Our tempeh is typically a beautiful white all around the edges but sometimes black or grey spots or patches can form. This is completely normal and does not indicate spoilage. When the fermentation process is complete, the culture we use to make tempeh goes from white to black.

We only use organic soya beans to make our tempeh. When we use British pulses to make tempeh, we will aim for organic wherever possible. We will always indicate clearly whether beans are organic or not.

Tempeh is an incredibly versatile ingredient, and can be cooked in myriad of ways. Slice, fry, season. Chop, marinade, bake. Crumble and use like mince.

For inspo, check out our recipes page.

We send out our tempeh frozen with a minimum one month before the best before date. Once defrosted, it should be cooked within a couple of days.

Once cooked, it should keep in the fridge for a further 5 days or you can freeze again.

We try to keep our packaging to a minimum. Each block comes in recyclable plastic (take to your supermarket plastic bag recycling).

To keep your tempeh nicely frozen, we use insulated boxes made from recycled denim. We also use eco-sustainable dry ice made from renewable energy.

Yes! It is both high in protein AND high in fibre. Full of iron, calcium and b vitamins. And fermented to make allow your body to digest and absorb all those vital nutrients more easily. Tempeh is simply a nutritional powerhouse.

Tofu is also made from soybeans but the similarities stop there. Tofu is made from soy milk, where the milk is curdled and the curds are pressed into blocks of tofu.

Tempeh is made from split soya beans, which are traditionally lactofermented, and then fermented a second time using a culture that transforms the beans into a firm block of goodness.

The texture and nutrition between the two is completely different.

Tempeh is minimally processed using natural methods. The beans are split (}usually using an adapted grain mill), lactofermented (like sauerkraut) and fermented a second time to make the firm block we know as tempeh.

There are no added chemicals, no added salt or sugar, and no unpronounceable ingredients. Tempeh is a natural food and certainly not a UPF (ultraprocessed food).

Yes. As tempeh leaves the split soybeans in their whole form, it can be included, much like split peas or split red lentils, as one of your 5-a-day.

Yes, it certainly is. And for younger children and toddlers, it can be an excellent way to provide them with crucial nutrients like protein, fat and iron.

From our own perspective, we have found our two children took to tempeh immediately at 6 months old. The texture is firm but not chewy, it’s very easy for them to hold, and the flavour is neutral.