Artisan Tempeh

Green Cuisine has been making tempeh on Vancouver Island for over 30 years, and we always find it amazing to see cooked soybeans transform into a block of delicious tempeh. We follow the traditional Indonesian technique of fermenting the soybeans; after cooking, we inoculate the beans with a fungus known as Rhizopus oligosporus. The organic soybeans are then fermented for 24–48 hours. During fermentation, the beans bind together with a mushroom mycelium that grows from the starter fungus, becoming a dense, smooth network of white fibres that transforms the tempeh into a firm and solid cake.

We cook all of our tempeh before packaging them to halt the fermentation and extend their shelf life. Towards the end of fermentation, the mycelium will sometimes develop dark patches on the surface; this is known as sporulation and is the microscopic fungus-producing seeds. Sporulation is entirely natural and harmless; similar to blue cheese or gorgonzola, it simply indicates ripeness.

Tempeh is an excellent source of protein, prebiotics and a wide array of vitamins and minerals, including vitamin B 12 and calcium. It’s also highly digestible because fermentation enables nutrients to become more soluble. In addition, it’s low in saturated fat, has no cholesterol, and contains fibre, iron, and all eight essential amino acids (the building blocks of protein).

The fermentation process also breaks down and releases many flavour compounds creating a subtle nutty umami flavour with hints of mushroom and mild cheese. Tempeh lends itself to many cooking styles and techniques, adding a hearty plant-based protein boost to many dishes. Our favourite way to serve tempeh is to lightly fry it and serve it in a sauce or try one of the recipes below.

We only use Canadian-grown organic soybeans. All our tempeh is gluten-free. Our tasty soy-free tempeh is made from sunflower seeds.

Sunseed Tempeh

We have spent years testing and fine tuning making soy free tempeh and are very proud of our sunflower based tempeh. It stands up to soy tempeh in texture, flavour and cooking versatility, offering all the health benefits of regular tempeh.

Smoked Tempeh

Marinated then cold smoked with hickory wood our Smoked Tempeh adds a rich flavour to any meal.

Indonesian Tempeh

Our Indonesian tempeh is pre-cooked with coriander, turmeric and chillies, making it easy for you to add a tasty protein punch to your favourite recipes.

Simply Soybean

Simply Soybean tempeh is all ready for cooking and marinating with your favourite seasonings, made with Canadian grown organic soybeans it provides an important natural source of protein and tastes great!

7 Grain Tempeh

Enjoy the nutty texture and mildly sweet flavour that the addition of wild rice, quinoa, buckwheat, black and brown rice and sunflower seeds adds to the tempeh. Pairs nicely alongside a potato side dish or in a gravy.

Original Tempeh Burger

2 marinated tempeh patties per package, ready for a quick grill or fry. Pile on the fixings for a satisfying quick meal.

Barbecue Tempeh Burgers

2 marinated tempeh patties per package, a hint of smoky heat that cooks up fast. Serve on a bun or as an entrée.  

Miso Gravy Tempeh

Soy tempeh strips in a miso gravy. All ready to pair with some roasted or mashed potatoes for a delicious meal.

Sweet Chilli Tempeh

Soy tempeh strips in a sweet chilli sauce, serve alongside some rice and salad for a complete meal.

Tempeh Storage & Serving Tips

  • Always keep your tempeh in the refrigerator. Once opened, store your tempeh in an airtight container and use it within a couple of days.
  • Use different flavours of tempeh for different applications. Each kind has uniqueness.

Shop Tempeh at Our Restaurant

or at your nearby grocery store

Cooking with Kirimochi is easy

checkout some tips below