Originally from Indonesia, tempeh is made from cooked, fermented soya beans. It has a firmer bite than tofu — the texture is similar to a firm veggie burger. The distinctive, slightly earthy flavour is often described as a combination of nuts and mushrooms. Especially rich in protein, it provides all nine of the essential amino acids that we need to obtain from our diet, making it a great plant-based protein choice.
When it comes to cooking tempeh, the lesson is to experiment with flavour and texture. We love to simply chop and fry it, but this method blends tempeh with aromatic vegetables, transforming it into the ultimate meat substitute — great to serve to any plant-based sceptics.
This base recipe can be used as is, in salads or wraps, or as a base for one of our 'ultimate tempeh' recipes.
