039 315 5351

Q:  What is tempeh and why should we eat it?

A:  you’ve probably heard of Tofu, but you may not have heard of Tempeh – Tofu is made from soya milk & pressed into solid white blocks.

On the other hand, tempeh is made from soya beans that have been fermented and compacted into a firm, dense cake. We also stock chickpea tempeh and blackbean tempeh, 3 delicious variants from @Boemboe foods.

🍛 Tempeh is chewy and bears a nutty, earthy taste, while tofu is more neutral and tends to absorb the flavours of the foods it’s cooked with. 

🍛 Tempeh has double the amount of protein per serving as tofu.

🍛 People who can’t or don’t eat soya can still benefit from the other variants of Tempeh.

🍛 Tempeh is a fermented food – the holy grail of foods for gut health and a very significant missing link in our modern western diets.

🍛 All variants of tempeh are high in prebiotic fibre – Prebiotics are natural, non-digestible fibres that promote the growth of healthy bacteria in the gut. They’re linked to regular bowel movements, reduced inflammation, lower cholesterol levels, and even improved memory. 

Bolognese Sauce: (with Crumbled Tempeh)

​350g soybean tempeh
2 onions
2 cloves garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 bay leafs
5 fresh sliced tomatoes
1 tablespoon tomato puree
2 tablespoons coconut sugar

  1. Crumble the tempeh in small pieces and fry in oil until golden brown. Drain on kitchen towel and set aside.
  2. Cut the onions and fry until golden brown. Cut garlic and fry with the onions. Add the tomato puree and keep on medium to high heat for 2 minutes, then Add spices, coconut sugar, bay leafs and tomatoes. Let it simmer for 30 minutes, then mix with the tempeh.
  3. Serve with pasta or use as a sauce for lasagne.