Tempeh is a cultured cake of beans and/or grains that has been a staple food in Indonesia for centuries. It is made by cooking and dehulling grains and inoculating them with a culture called rhizopus oligosporus. The product is then incubated overnight at the tropical temperature of 88 Degrees Fahrenheit. During this time the beans or grains are covered with a thick, white mat of mycelia that binds them together into a solid cake.

The next day, our Tempeh is harvested at the peak of its flavor, (before the dark spots of sporulation appear), steamed to make it ready to eat and packaged for shipping.

Like the making of cheese, yogurt or other fermented foods, it is the incubation process that makes Tempeh delicious and digestible.

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Let’s clear something up right away. Tempeh is a fantastic fermented soy product that is often misunderstood. What people don’t realize is that tempeh takes to a marinade like peanut butter takes to jelly—the perfect coupling. But often people don’t have time for this important step.

Now, as a time-saver, we’ve taken our organic soy tempeh, thinly sliced it, and infused it with our tangy sesame garlic sauce. It is ready for you to throw in a pan and brown for terrific stir-fries, sandwiches, and soups. Easier than a PB&J!

Our Sesame Garlic Marinated Tempeh Strips are gluten free.

When Turtle Island Tempeh was introduced in 1980, it was a simpler time. With no texting, blogging, Facebook, or YouTube, people had time to cut and marinate their tempeh. But today, you have more important things to do.

To help out, we’ve sliced our organic soy tempeh into thin strips and marinated them with coconut and two types of curry. Just heat up the pan, brown on both sides, and voilà—your sandwich, stir-fry, or salad has a tasty new pal… which leaves you time for the essential tasks of these modern times.

No time to marinate your tempeh? Not sure how to
prepare this awesome fermented soy food? No problem. We’ve got your back. We’ve added cracked peppercorns to our organic soy tempeh then sliced and marinated it in a lemon-garlic sauce. All you have to do is cook and serve.

It’s terrific in stir-fries, sandwiches, and vegan Caesar salads. It’s like having your own sous chef * in the refrigerator!

*A sous (French for “under”) chef is the assistant to the main chef.

Our Lemon Pepper Marinate Tempeh Strips are gluten free.

"The Original Multi-Grain Tempeh" in the USA, and the best! Made with soybeans*, rice, millet, sunflower seeds and sesame seeds.

*  No genetic modifications, no herbicide, no pesticide, and no chemical fertilizer.

Our basic and best selling Tempeh made with soybeans.

No genetic modifications, no herbicide, no pesticide, and no chemical fertilizer.

In Indonesia, the home of tempeh, tempeh is traditionally eaten with the heat derived from red chili peppers. The peppers add a pleasant, not too hot, spice and also aid in digestion. Spicy Veggie tempeh is a stand out performer in everything from stir fries to south of the border recipes.

Made with certified organic soybeans, onions and apple cider vinegar. We are currently looking for a supplier of organic habenero peppers. Currently, this product is over 95% certified organic

No genetic modifications, no herbicide, no pesticide, and no chemical fertilizer.