Tempeh is a fermented plant-based protein—typically a cultured soybean cake—that has been a staple in Indonesia for centuries. Fermentation allows the proteins within the food to be more easily digested. In its finished form, tempeh can be baked, steamed or grilled.
Current commercial tempeh uses the plastic bag method of manufacturing, which typically results in unsightly gray spots.
The TempehSure™ system creates fresh clean tempeh because it is made in baking trays that are temperature controls in the Protein Pod
Tempeh is a high-quality protein source that contains no cholesterol or trans fats. Each serving contains heart-healthy monounsaturated and polyunsaturated fats.
*The protein content will vary depending on the legumes, grains, nuts or seeds that are used to make the tempeh.
Tempeh has prebiotic and probiotic properties.
Absorption: Eating fermented foods aids in the absorption of other nutrients.
Balance: Fermented foods help our guts balance the good bacteria with the no-so-good bacteria.
Digestion: Fermented foods help aid digestion.
Enzymes: Fermented foods are rich in enzymes, the building blocks of protein. Enzymes are the catalysts for breaking down food during digestion.