Unearthed centuries ago on the island of Java, Indonesia, tempeh is a cultured, whole food traditionally made from soybeans. Tempeh’s fermentation process uses a culture that thrives in the tropical Indonesian climate, creating a firm and versatile loaf that is highly nutritious and unbelievably tasty.

Using age-old fermentation techniques, our unpasteurized product is made from organically grown, non-GMO beans sourced from Janie’s Mill in Illinois. Our small-scale batches result in tempeh with a superior nutty flavor, meaty texture, and unparalleled freshness.

We create our artisanal tempeh by first fermenting organic soybeans. Next, these ingredients are cooked, inoculated with a pure Rhizopus oligosporus culture, and incubated in a climate similar to Indonesia. During incubation, the culture blooms to encase the beans and grains in a white, firm loaf. Finally, our tempeh is frozen fresh — raw and unpasteurized — for the best taste possible.

Yes, it is totally okay! Tempeh loaves are typically white or cream-colored, with some grey or blackish spots on the surface. These spots do not indicate spoilage.

They are a natural part of the fermentation process, and are completely safe to eat. Black spotting indicates that the tempeh has reached full maturity.

Click here for more information about black spotting on tempeh.

Our twice fermentation process results in a whole food that is packed with accessible nutrients and easily digestible. Tempeh is a high protein, high fiber, and low in fat option for vegetarians and omnivores alike. It’s also full of health-promoting phytochemicals!

Our tempeh products can be found at retail locations across Michigan! If you’re looking to buy our tempeh from your local Michigan grocer, try the following locations:

RETAIL STORES:

Agricole Farm Stop - Chelsea, MI

Arbor Farms Market - Ann Arbor, MI

Argus Farm Stop - Ann Arbor, MI

Fresh Thyme - multiple Michigan stores

Health Hutt - multiple Michigan stores

People’s Food Co-op - Ann Arbor, MI

Sparrow Market - Ann Arbor, MI

White Lotus Farm - Ann Arbor, MI

Ypsi Food Co-op - Ypsilanti, MI

RESTAURANTS:

Black Currant Bake House - Union Pier, MI

Brewery Vivant - Grand Rapids, MI

Detroit Street Filing Station - Ann Arbor, MI

FOLK - Detroit, MI

Luna - Grand Rapids, MI

Miss Kim - Ann Arbor, MI

Old Town Tavern - Ann Arbor, MI

Raterman Breadhaus - Dexter, MI

Sava’s - Ann Arbor, MI

Side Biscuit - Ann Arbor, MI

Note: We are currently unable to ship our tempeh via the Online Store

Yes! Since the tempeh is raw and unpasteurized, it should be kept frozen until ready for use. Thaw in your refrigerator overnight or on the counter for 15-20 minutes before use. Tempeh kept in the refrigerator is best used within 2-3 days.

Tempeh is highly versatile and there are many methods of cooking it, but here is a simple method. For more recipe ideas click here!

1. Thaw & slice tempeh

Thaw tempeh overnight in your fridge or on your counter just before using. Thawed tempeh should not be left uncooked for more than 3-5 days and is best cooked within 2 days. Once thawed, slice entire block of tempeh to a width just thicker than a nickel.

2. Cook tempeh

Heat olive oil on medium-high in a skillet and sauté tempeh for 2-4 minutes on each side, until each piece is golden brown and crisp. Once crisp, remove tempeh from heat and sprinkle with sea salt to your preference.

3. Enjoy!