What is tempeh?
A whole-soybean cake, fermented for a few days — the entire bean, nothing processed. Soybeans, a culture, a few days of patience: that’s all there is in a block of tempeh. A fermented food, like yogurt or kimchi.
The result: a complete, firm plant protein with real personality. The tempeh cubes, the ground tempeh and the TempBurger come already marinated and pre-cooked, with more than 20 g of protein per 100 g — you just brown them. Plain tempeh and basil tempeh are ready for whatever you have in mind: marinate them, cook them your way, they fit into any recipe.
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How to cook it
It comes already marinated and pre-cooked — so there is no way to get it wrong. As for plain tempeh and basil tempeh, they take a marinade beautifully… Pick your method, give it time to brown, and it’s served.
A drizzle of oil over medium-high heat, flipping the pieces to brown every side.
On a sheet at 200 °C: ideal for cooking a large batch hands-free.
At 200 °C, shake halfway through for even crispiness, with no added fat.
Try these 3 recipes
Three safe bets for a successful first time — easy, quick, and approved even by the skeptics.
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