A traditional Indonesian dish that has become a staple in the vegan diet, tempeh is high in protein, and gut-friendly. From its nutritional prowess to its increasing popularity, experts help us further our understanding of tempeh and its steady rise
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An increasingly popular source of protein favoured by vegans worldwide, tempeh traces its origins to Indonesia. Known for being versatile and nutritious, tempeh is made of fermented soybeans and has found an audience in India as well. Contributing to its rise are Indian consumers willing to explore new avenues as they crave for an affordable source of clean protein according to Siddharth Ramasubramanian, founder and CEO of Hello Tempayy, a company which offers six different flavours of tempeh. “There is a clear boredom around just having paneer as the only go-to option. Tempeh is a vegetarian ingredient that has the potential to be a healthy and versatile staple in the Indian kitchen. Whether you are a mom looking to cook healthy for the family, a fitness enthusiast looking to increase your protein intake through food or a vegetarian just looking for more tasty food options – tempeh belongs in your fridge. It is packed with protein, fibre and low in bad fats, giving vegetarians, fitness enthusiasts and conscious foodies a delicious, nutritious and healthy, plant-based, protein-rich food,” says Ramasubramanian.
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