Hailing from Indonesia and first documented in the early 1800s, Tempeh is rumoured to have been discovered accidentally as the by-product of Tofu production. Tempeh is a cake-form soy product, traditionally made through the natural processes of fermentation and culturing, plus a soaking and partial cooking.
The end result of production is a veggie burger-like consistency offering a rich source of protein ideal for vegan and vegetarian palates wanting an alternative to more widely accessible meat substitutes. Because the whole soybean is the end result the nutritional advantages are apparent in the higher content of vitamins, fibre and protein compared to Tofu. Tempeh has all the fibre of the soybeans and gains some digestive benefits from the enzymes formed during the fermentation process. What is Tempeh? It’s a magical food stuff waiting to be discovered by you!
Rich in Isoflavones
Tempeh is a complete protein food that contains essential amino acids for our bodies. Isoflavones have many health benefits: they strengthen our bones, help to ease menopausal symptoms, reduce risk of coronary heart disease and some cancers. Soy contains many types of isoflavones, but the most beneficial are genistein and daidzein. The highest amounts of soy isoflavones can be found in soy nuts and tempeh.
