OUR PRODUCTS
Hands down everyone says that our tempeh is the best they’ve ever had. And first-timers love it so much they happily add it to their diets.
Our tempeh is not only delicious, it’s easy and versatile to cook with. We currently have two products: Traditional and Curry Seasoned. Both are fermented and made of organic soybeans. For the Curry Seasoned, the spices are fermented directly into the beans overnight, so the flavor is rich and deep.
The 8 oz cakes can be sliced in half length-wise or thinly sliced into strips, crumbled, cubed or kept as thick cakes.
Nutritional Panel and Ingredients
Traditional
Curry Seasoned
“It’s become clear that I am a rank amateur when it comes to making tempeh. The samples you sent over were absolutely delicious—far better than any tempeh I’ve even made or previously consumed. So, thank you.”
— James Beard award winning chef
“There is tempeh, and then there is Tootie’s Tempeh. I have been a plant-focused chef for decades and Tootie’s Tempeh is by far the best tempeh I have ever had!”
— Karina Hines, chef, Botanical Kitchen
COOKING WITH TEMPEH
Tempeh is amazingly versatile. It can be sauteed, roasted, grilled, steamed, skewered, baked, stuffed into things, used in sauces, or formed into balls and loaves. It absorbs flavors and basically cooks similar to any meat. Some people prefer to steam it for a few minutes before grilling to help it absorb marinades.
Tempeh Reubens
Cut the Tootie’s Caraway Seasoned tempeh in 1/4 inch strips, or as a block the size of the bread, and sauté in a pan with olive (or another oil) (add your own caraway seeds if you are using Tootie’s Traditional tempeh) . . . until golden brown (a little crispy in parts is fine) and then put onto rye or whatever bread you have with Russian dressing, sauerkraut, avocado, lettuce.
A quick and easy russian dressing is vegan mayo, ketchup, horseradish, and sweet & sour pickle juice.
Some of our favorite ways to prepare tempeh for cooking:
Thin strips (lengthwise or horizontally)
Cubed or triangled
Crumbled
Formed or cut into patties
HOW IS TEMPEH MADE?
Tempeh is a fermented food that originated hundreds of years ago in Java, Indonesia. We use organic soybeans but tempeh can be made of any bean, grain, seed - even nuts. It tops the charts as one of the highest sources of plant-based proteins available, has a low-carbon footprint, is a whole ingredient super-food, and has a delicious, nutty flavor. It is also brimming with prebiotics, antioxidants and isoflavones that support overall health.
Given all this, we think it’s time to get the tempeh train rolling into every household.
BENEFITS OF EATING TEMPEH
Your body will thank you for all the vitamins, nutrients, and fermentation benefits!
Friendly fibre feeds beneficial bacteria in your belly.
It makes you rich! Rich in calcium, iron, protein and antioxidants.
Growing soy beans creates happy, nitrogen-rich soil.
It’s gentle on the planet. Uses way less water and energy than other protein-rich foods!
