Origins of soya
The soya bean plant is native to China, where it has been cultivated for a very, very long time, well over 13,000 years. It was an essential crop for the ancient Chinese who regarded it a necessity for life (we are with you on that).
Soya beans were introduced into other regions of Asia centuries later and it wasn’t until the early 20th century that it began to be used for more than animal feed in the West.
The soya bean is now the most widely grown and utilised legume worldwide – High Five!
Tempeh is like tofu after it’s been at the gym – hard. It’s ripped with whole pieces of soya beans for a firmer, chewier bite. Fermented with a live culture, it’s then pressed into a dense, high protein base. Our Tempeh is organic, non-GM, dairy and gluten free.
Like our Tempeh block, our Tempeh Cubed products cannot be eaten cold straight from the pack, it must be cooked thoroughly first. After cooking you’re fine to let it cool and eat it later!
Yes, unlike our tofu, our Tempeh is fermented with a live culture.
