Tempeh originates from Indonesia. It was probably discovered by accident, when cooked soybeans were preserved in hibiscus leaves. Tempeh is made from lightly cooked soybeans fermented with a human-friendly mould (Rhizopus). The fermentation process binds the soybeans into a solid cake and improves their digestibility.

Made from the complete soybean, tempeh is rich in healthy fibre and has a high protein content. It is also a rich source of manganese, calcium, B vitamins, iron and much more.