Tempeh is an Indonesian speciality of which the nutritional benefits and typical fresh flavour of fermented soya have rapidly conquered the West. Tempeh: all the benefits of fermented soya Smoked tempeh is rich in superior quality vegetable proteins (essential amino acids), isoflavones, lecithin, vitamins (B group), minerals (iron, calcium) and dietary fibre. Thanks to the fermentation process, the nutrients in the soya beans are pre-digested and therefore more easily absorbed by the body. Tempeh is light and easy to digest and contains neither gluten nor cholesterol. + To make smoked tempeh, plain tempeh is placed in a room connected to a stove where natural beech wood (certified by Ecocert) burns slowly, giving the tempeh its smoked flavour. The temperature of the tempeh does not exceed 65°C during this operation.

200 g

Smoked tempeh is highly versatile. You can use it raw in your stir-fries, soups and salads. It can be crushed and used as a basic ingredient for vegetable pâtés, or you can slice and steam it or fry it, optionally having first marinated it in tamari or ume su. Tempeh made with coconut milk or soya cream has a very refined taste.