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.