The OG - Organic Fresh Tempeh - 500g
The OG - Organic Fresh Tempeh - 500g
Protein With A Prebiotic Punch
Meatier than meat it’ll have you dancing on your feet, our pioneer of The Real Food Revolution. Produced using just TWO! Ingredients: our lovely Italian Organic Soybeans and our magical mycelium powder.
Gut Friendly, Prebiotic Rich, High Protein, Plant-Based, Gluten Free, Wholefood.
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Description
Description
The Freshest OG on the block, our classic, beloved Organic Soy Tempeh AKA The White Gold.
Meatier than meat it’ll have you dancing on your feet, our pioneer of The Real Food Revolution. Produced using just TWO! Ingredients: our lovely Italian Organic Soybeans and our magical mycelium powder.
The natural, healthy & delicious protein for any occasion that will never let you down, whether it is the star of a curry, slathered in a marinade or turned to mince, the OG has your gut health covered.
Our fresh Tempeh has been cultured in London using traditional Tempeh making techniques, learning from our Tempeh master in Indonesia.
500g
Gut Friendly, Prebiotic Rich, High Protein, Organic, Plant-Based, Gluten Free, Wholefood.
Allergens: SOY
Cooking instructions
Cooking instructions
Cooking Instructions:
- Remove Tempeh block from packaging, cut into desired pieces. Either cubes or even slices and season with a little salt.
- Cook in a frying pan with a little oil until the tempeh is golden brown and crispy. Will take a few minutes on each side.
- Another method is to cook in a preheated oven at 200°C. Cut the tempeh, season with a little salt and add a little oil and bake for 5-10mins. Flip over half way through cooking.
- Add to your favourite meal and enjoy
Ingredients
Ingredients
Ingredients: Italian Organic SOY beans, starter culture (rhizopus culture, rice flour)
Allergens: SOY
200g
Shipping
Shipping
our Tempeh is fermented upon order to ensure you always get the freshest Tempeh in town. Order before 12pm on Monday and receive your fresh ferments on Thursday. Order before 12pm on Wednesday and receive your fresh ferments on Saturday.
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