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Black Himalayan Tempeh

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Order before 6pm & get delivery by 12pm next day (Mumbai only)

Black Himalayan Tempeh is an Indonesian superfood that is made of fermented soy beans. The soy beans give the tempeh a flavourful, nutty taste and texture with a high protein content!

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Product Details

Always steam the tempeh before using to remove bitterness and allow it to better absorb the flavours it will be cooked in. Once it's steamed, cut the tempeh into the desired shape and size (slices, slabs, cubes, or crumble with your fingers).
You may then sautee or bake it. Marinating tempeh a sauce is the best way to pack it with flavour before cooking.

  • Store in freezer. Lasts up to 3 months.
  • Tempeh that has gone grey and become floppy should be disposed.
Why this works for you
  • Improved muscular health (complete protein)
  • Aids in digestion and absorption (prebiotics)
  • Promotes a healthy heart (low cholesterol)
  • Helps manage diabetes (isoflavones)
FAQs
Tempeh is made from fermented soy beans, making it high in fiber and gives it its probiotic and prebiotics which will improve digestive health and reduce inflammation in body.
Tempeh is naturally gluten-free and nut-free, however it does contain soybeans. Those with a soy allergy should avoid tempeh altogether.
They’re not the same but hey, they’re cousins! Tempeh and Tofu are made from Soybeans.But, their protein content and preparation process makes them different. You’ll find 19g of protein for every 100g of Tempeh compared to around 8g of protein per 100g of Tofu. Tofu is made with soybeans and water through a highly technical process, while Tempeh is made by leaving a culture on the soybeans to let it ferment and create the milky colour.
No! Tempeh is not only suitable for vegans but also for vegetarians and carnivores alike. Whether you’re an ardent plant based eater or not, it is always a nutritious idea to add more whole plant-based food in your diet. Besides, it has a very interesting nutty flavour and chewy texture!

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