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rhizocali Tempeh


Because what you eat now, matters.

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rhizocali Tempeh


Because what you eat now, matters.

fresh, organic tempeh made in Oakland

rhizocali tempeh is a delicious, easily digestible vegan protein that can be cooked in all your favorite recipes.

 

 

 

The process of making tempeh, developed in Indonesia, enzymatically transforms soybeans. Tempeh remains a whole food, with a rich fiber content, unlike the intensive chemical and mechanical isolation processing common to many soy products.  

The result of this fermentation is the development of nutty, savory, mushroomy flavor perfection. So while tempeh's hearty texture stands up to the most vivid seasonings, it is also delicious simply prepared.

Our Tempeh

We think our tempeh has superior flavor to anything out there. It is fresh, very flavorful and nutritious. 

Where to find us

Find rhizocali in restaurants, caterers, and grocery stores throughout the Bay Area.  Ask your favorite place to cook or carry our tempeh!

Recipes

Browse tips, links, writeups and video tutorials on cooking with tempeh in your favorite recipes along with ideas for new favorites.

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Our Tempeh


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Our Tempeh


We start with US-grown, organic, non-GMO soybeans.  After soaking and cooking the beans and partially drying them, we inoculate them with rhizopus oligosporus starter culture.  During a 24 hour incubation, the rhizopus culture envelops the beans, binding them into a cake that can be cooked quickly and enzymatically transforming their nutritional profile. 

Because of its fermentation, tempeh is renowned as a highly digestible food; its culture makes its proteins and vitamins far more easily absorbed by humans.  The process develops umami flavors and a pleasant texture for your enjoyment.

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What is tempeh?


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What is tempeh?


 

Tempeh is soybeans cultured and fermented to form a cake that can be quickly cooked.  Our name, rhizocali, comes from the culture that creates the cakes, rhizopus oligosporus

 rhizocali tempeh is a delicious, easily digestible vegan protein that can be cooked in all your favorite recipes and found at local restaurants. 


 

The process of making tempeh, developed in Indonesia, enzymatically transforms soybeans. Tempeh remains a whole food, with a rich fiber content, unlike the intensive chemical and mechanical isolation processing common to many soy products.  
The result of this fermentation is the development of nutty, savory, buttery, mushroomy flavor perfection. So while tempeh's hearty texture stands up to the most vivid seasonings, it is also delicious simply prepared.