If you’ve noticed tempeh turning up on more menus and supermarket shelves lately – you’re not imagining things. While the fake-meat craze has lost its spark, plant-based eating is still going strong.
Brits might be skipping the mock chicken, but they’re embracing real, wholesome alternatives like tofu and its heartier cousin, tempeh.
According to The Grocer, tofu sales in the UK rose over 15% last year, and tempeh has grown even faster.
With British brands like Tiba Tempeh and Better Nature seeing huge jumps in sales, it’s clear this humble fermented food has officially gone mainstream.
This article is for general informational and educational purposes only. Nutritional benefits and health effects mentioned are based on current research and may vary by individual. Always check product labels and consult a qualified nutrition professional before making significant dietary changes. Availability of tempeh products may vary by store and region.
What Exactly Is Tempeh?
Think of tempeh as tofu’s more muscular sibling. It’s made by fermenting whole soya beans into a firm, nutty block that’s packed with plant-based protein.
Originating in Indonesia, where it’s been a dietary staple for centuries, tempeh is finally having its moment in Britain.
Its dense, chewy texture and subtle earthy flavour make it perfect for everything from stir-fries to sandwiches. And it actually tastes like real food, not a science experiment.
Why Everyone’s Talking About It
Unlike many ultra-processed meat substitutes, tempeh is refreshingly simple: just soya beans, live cultures, and water. That means it’s high in fibre, naturally rich in prebiotics, and brimming with protein – nearly 20 grams per 100 grams.
Dietitians say it supports gut health, helps balance cholesterol, and keeps you fuller for longer. It’s also one of the few plant-based sources of vitamin B12, making it a dream for vegans and flexitarians alike.
The fermentation process doesn’t just make it easier to digest; it boosts nutrient absorption too. Think of it as nature’s version of a protein bar – only with actual flavour.
How To Cook It
You can fry it, bake it, crumble it, or simmer it in sauce. Indonesian chefs swear by deep-frying thin slices until crispy, while UK cooks love marinated tempeh in tacos, bolognese, or even breakfast bagels.
Tiba Tempeh recommends pan-frying smoky slices and pairing them with avocado – the ultimate upgrade to your Sunday brunch.
For an authentic twist drizzle your tempeh with kecap manis (sweet soy sauce) or toss it in sambal for a punch of heat.
It’s surprisingly versatile, soaking up marinades and spices like a sponge. Once you’ve mastered it, tofu might never look the same again.
Why It’s Here To Stay
Tempeh’s rise isn’t just a food trend – it’s part of a bigger shift toward eating fewer ultra-processed foods.
As more people choose “real” ingredients and whole foods, tempeh’s simplicity is a major selling point. It’s affordable, natural, and genuinely good for you.
So next time you see tempeh on the menu – or in your local supermarket – don’t skip it. Give it a go; it might just be the most satisfying plant-based meal you’ve had all year.
