Description

Ingredients: certified organic soybeans, deep well water, Rhizopus cultures.

Wheat-free. Gluten-free. Vegan. Low sodium. No cholesterol. Kosher.

Keep refrigerated or frozen.

Tempeh (pronounced tèm-pay) is a traditional, cultured soyfood from Indonesia.

Tempeh is easy to digest, it is among the best providers of high-quality plant-based protein and low in saturated fats; free of cholesterol; and a good source of vitamins (especially B vitamins) and minerals (including magnesium, potassium, zinc, and manganese).

The culturing process transforms the soybeans into a new food, called tempeh, with totally new characteristics.

As you can see at this link: tempeh nutritional information, tempeh is a great source of a large variety of vitamins, minerals, and trace elements. Because it has been fermented, the protein, carbohydrates, and fats are much easier to absorb by our bodies. Therefore, although a bean food, it does not behave the same way as regularly cooked, unfermented beans; it’s gentler on our digestive system.

For institutional-size tempeh recipes please click here.