13/06/2025
Have you eaten Tempeh?
This gorgeous white block is living proof of how incredible fungi truly are.
What you see here is tempeh, a protein-rich fermented food traditionally made from soybeans.
But did you know it can be grown on almost any legume, grain, or bean?
Whether it's Lentils, chickpeas, barley, quinoa - Rhizopus oligosporus isn't a picky when it comes to transforming humble ingredients into delicious nourishment.
I made this batch using white quinoa, resulting in a firm, tasty source of protein. The fermentation process with Rhizopus oligosporus not only enhances digestibility but also infuses the food with earthy, nutty flavour and gut-loving goodness.
A few quick tempeh facts:
Tempe (Tempeh) Originated in Indonesia and has been eaten for over 300 years, not only is it a fascinating fungi, it adds more nutrients to your dishes as its naturally packed with prebiotics and protein.
Have you eaten Tempeh before? Let me know what your favourite ways to season/prepare this amazing mushy🍄