Making tempeh is a process that not many people can master. Like any fermented food, there are equal parts science and creativity to creating something so tasty.
Luckily for us, Byron Bay Tempeh has the whole thing down to a fine art. Sarah and Luc are the delightful people behind the deliciousness, and the story behind the business is one of hard work, happenstance and opportunity. Byron Bay Tempeh came to fruition when an opportunity to start a stall at New Brighton markets presented itself. Seeking out local knowledge, plenty of trial and error and a healthy willingness just to give it a go saw the fledgling endeavour take off, and the rest, as they say is history.
Sarah and Luc chose to make their tempeh with chick peas, fava beans and split peas. A traditional Indonesian product, tempeh is usually made with soy beans. We love the twist they’ve put on it, and love that the tempeh is hand made using Australian ingredients. The chickpeas, apple cider vinegar and Tasmanian wakame seaweed used are all certified organic. All of the ingredients are non-GMO.
Tempeh is one of the best sources of vegetarian protein. Because of its fermented nature, it is very high in natural pro-biotics and easy to digest. Tempeh is high in fibre, contains no cholesterol and is very low in saturated fat.
Most importantly to us, it is a tasty local product, so why not give it a try.