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  • PlantBased Magazine

    Tempeh NUTRITIONIST’S NOTEBOOK

    Dec 30, 2020 4 minutes

    A firm favourite of plant-based and Asian diets, tempeh is a nutritional powerhouse that tastes great – what’s not to like?

    What is it?

    Tempeh is made by a controlled fermentation of soya beans that binds them together in a cake-like form. The process involves soaking the beans for several hours, cooking them and letting them ferment with a fungus called Rhizopus . Fermentation is complete within about 48 hours and the result is soft soybeans bound together by layers of white mycelium from the fungus. This cake-like mass of tempeh is then cut, usually into oblongs, and can be added as an ingredient

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