How is tempeh made?

Like many other meat substitutes, tempeh is usually made from soybeans. However, there are two essential differences from other soy-based vegetarian products.

In the first place, the whole soybean is used for the production of tempeh. This provides important healthbenefits compared to products containing only soy protein or soy milk.

In addition, the soybeans undergo a special process: they are fermented. Fermentation basically means that bacteria, fungi, or yeasts are used to make a food. Under the influence of heat and moisture, these microorganisms can grow and produce enzymes that, among other things, change the appearance, taste and nutritional value of the soybeans.

In the case of tempeh, after soaking and cooking the soybeans, a special fungus is added: the Rhizopus fungus. This ensures that the beans grow together in such a way that fungal threads, also known as mycelium, form a solid block.

The fermentation process not only provides a meat-like structure, but also gives the tempeh its characteristic, nutty taste and a good bite. It also provides a higher nutritional value compared to non-fermented products. For example, tempeh is rich in protein, high in fiber, and is a source of alpha-linolenic acid (ALA), one of the most important omega-3 fatty acids.