We know you have them...

Where does tempeh come from?

  • Tempeh originated in Indonesia on the island of Java. The earliest known reference appeared in 1815. It wasn't until the late 1950s that it became known and studied in North America on account of growing interest in natural foods, plant based diets (vegetarian/vegan), ecology and simpler, more satisfying life styles. 

Is tempeh the same as tofu? 

  • Definitely not! Tempeh is made from the whole bean compared to tofu, which is made from the coagulation of the soy milk. By consuming Tempeh over Tofu, you are gaining health benefits from the whole bean, such as protein and fibre. Tempeh is far less processed compared to Tofu.

  • Also, unlike tofu, Tempeh is fermented. This provides you with stimulating probiotics - the good bacteria you want for gut health!

Can I eat tempeh raw?

  • You can, but we wouldn’t advise it.  The creation of microbiology is a breeding ground for bacteria. Raw Tempeh is a favourable environment for some anaerobic bacteria which can give it an unpleasant flavour or taste.  We assure you that our Tempeh is made in a sanitary, food safe and licensed facility, but it's just safer and tastier to cook it first in order to kill off any sneaky, unwanted pathogens!

What’s the difference between pasteurized and unpasteurized Tempeh?

  • Pasteurization is typically done through the introduction of high heat. This means that the Tempeh has stopped fermenting and some healthy bacteria have been killed. 

  • In unpasteurized Tempeh, the Tempeh will continue to ferment as long as it is left at room temperature or in a cool place such as your fridge. The mycelium will continue to grow and mature as long as they aren't "put to sleep" by extreme cold in your freezer.

  • Pasteurized Tempeh will often taste bitter and dry whereas unpasteurized Tempeh has a superior flavour and meatier texture. 

What's so special about fresh Tempeh?

  • Tempeh has the ability to age and mature so it's taste, smell and appearance will change undeniably. This isn't a bad thing but it's more of an acquired taste, like a ripened cheese. 

  • The taste of fresh, unpasteurized tempeh is quite unique because it is a cultured, fermented product and the texture can be very pleasing.  The taste may resemble the earthiness of a mushroom and the richness of a nut. The smell should be very neutral, with a slight yeast-like aroma. What's most noticeable is the soft and lush white mycelium. This is a sign of true freshness and living micro-organisms also known as probiotics!

  • Our Fresh-frozen Tempeh is also remarkably comparable to "never frozen" Tempeh. Freezing the Tempeh immediately after incubation is a process we use to preserve it's active enzymes and freshness. 

  • Like all things natural, we believe fresh is best! 

Why do I have to keep unpasteurized tempeh frozen? 

  • As long as you keep your unpasteurized Tempeh frozen, you're maintaining it's state of 'freshness'. Once thawed and left in the fridge, the mycelium will continue living and breathing, sporulating, and maturing. This will allow the flavour and texture to continue developing.

  • From the point it's thawed, we recommend eating it within 7 days. 

  • If you want to save your tempeh for another day, week or month, keeping it frozen simply seals in the freshness.

  • Tempeh will thaw very quickly at room temperature for quick use! You can also steam it from frozen which takes only a few minutes.

Why are there two plastic bags being used to package my tempeh?

  • We get it, you're worried about the environment and so are we! But the double packaging is for your health and safety. The first bag is what we use to ferment the Tempeh. It has small holes in it so that the tempeh can literally breathe during fermentation.  Because this is a cultured, living product, it could risk contamination by bad bacteria. In order to assure a safe product, we do not directly handle the tempeh or remove it from it's original bag in which it's been fermented. The second bag is simply to seal in the freshness and avoid any contaminants from entering the perforated bag. 

How do I store Tempeh?

  • You can store your Tempeh in the fridge for up to one week. Just like most things, we should be eating fresh ingredients on a weekly basis!

  • If you decide to freeze your Tempeh, it will last indefinitely, but we recommend no longer than 6 months. 

  • Make sure you keep it tightly wrapped, in a plastic bag or in an airtight container or else it will dry out. You want to prevent wetness from condensation.

How can I tell if my Tempeh has gone bad?

  • Healthy, fresh Tempeh will start out with a thick white mycelium. Over time, about 2 weeks, this mycelium will reach it's peak of maturity and begin sporulating. The new spores it produces will appear black. Don't fret, these are also safe to eat. What you want to avoid is any signs of Pink or Green discolouration.

  • If your Tempeh has become very slimy or sticky it's not going to be very pleasant to eat. Most likely it's gone bad.

  • Another sign will be dark brown beans. They will be dark like roasted coffee beans and no white mycelium will remain.

  • Don't be fooled by black spots on your tempeh. They are completely safe to eat and do not affect the taste or texture of your tempeh. Like all living organisms, spores have a life cycle and this is simply an indication that they are continuing sporulation. 




How do I cook Tempeh?

  • However you'd like! Literally, it's so versatile! Just try not to become discouraged if you find there to be a bit of a learning curve.

  • Keep in mind that Tempeh is a hearty source of protein. Like most proteins, animal based or not, they will dry out the longer you cook them, unless of course you use liquid cooking techniques such as braising, stewing, boiling, poaching, steaming. 

  • Like any protein, it softens when cooked and becomes firmer when cooled. Sometimes it even taste better the next day!

  • When using dry heat cooking techniques such as baking and grilling, depending on your preference, it can be useful to use a marinade, sauce or some form of liquid (broth) if you want to retain it's moisture content. 

  • Tip: Fresh, unpasteurized Tempeh is likely to absorb any marinade and protein can absorb as much as twice the amount of moisture when it's warm because the protein molecules have expanded. Therefore, steaming or boiling, then marinating or cooking in flavoured liquid can heighten the flavour. Anyway you choose is fine (we believe our Tempeh is good enough to eat with simply a little salt and pepper!). 

  • Get creative and confident with it! 

  • Click here for some tips and tricks! 

I've heard a lot of controversial debate on Soy being bad for me. Is it true?

  • Organic, Non-GMO soy is complete safe and nutritious whereas some NON-organic, genetically modified soy is treated differently and could be potentially unfit for human consumption. 

  • When buying any soy products you want to ensure that you're buying from a reputable company that produces Certified Organic Soy. We get our beans from St. Laurence Beans. They are a Quebec based Soybean farm who practice sustainable, organic procedures. http://www.slbeans.com/en/index.sn

  • There's a lot of misunderstood or misconstrued information out there. Just be sure to follow reputable sources. It is also important to note that fermented soy provides a lot more health benefits compared to unfermented soy products. 

If you have any other questions about your Tempeh, please feel free to send us an email!



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Montreal, Quebec

H4C 2S6