BUMI's Organic Natural Tempeh

Nice that you're going to try our Natural Tempeh! We are happy to give you some tips & tricks so you can get started quickly.

In case you haven't heard: BUMI tempeh is made from sustainable lupin beans; a high-protein legume that grows abundantly in Europe. Lupin gives BUMI tempeh its nutty, slightly sweet flavor. It was love at first bite.

Processing and storing fresh tempeh

Nothing beats fresh, unpasteurized tempeh. BUMI tempeh is frozen immediately after production to maintain its freshness. When you thaw the tempeh, fermentation resumes. Therefore, we recommend processing within 2 days after thawing. Heating the tempeh stops the fermentation and then it can be kept refrigerated for several more days.

You can quickly thaw and cook the tempeh by steaming it for 10 min. Or let it thaw quietly in the refrigerator.

Preparation tips

You can marinate tempeh before or after baking. The advantage of frying first is that you get the tempeh a little crispier and the marinade doesn't burn while frying.

Marinate after baking

2. Marinate the tempeh with your favo marinade. You can also use dry spices to subtly flavor the tempeh.

Marinate before baking

Marinated tempeh bakes well in the oven; the marinade is less likely to burn this way. We often marinate the tempeh for a few hours and bake them at 180 degrees until golden brown.