How to Make Tempeh at Home from SCRATCH! | Vegan Protein

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and has a meat-like texture.

Measure out 500 grams of soybeans and pour them onto a tray.

Pick out any old and hard bits, and small rocks from the soybeans.

Pour the cleaned soybeans into a large bowl and cover them with 2 litres of water.

Let the soybeans soak overnight.

Remove the skin from the soybeans and split them in half by rubbing them between your hands.

Agitate the water to flush out the skin, allowing it to float to the top, then pour the water into a colander to remove the skins.

Cook the soybeans in a pressure cooker with 2 litres of water for 12 minutes until tender but not mushy, or boil on the stove for 45 minutes to an hour.

Drain the cooked soybeans and spread them onto a tray lined with a tea towel to steam dry and cool completely.

Once cooled, place the soybeans into a bowl and add brown rice vinegar, stirring to combine.

Sprinkle in 1 heaped teaspoon of tempeh starter and stir until well combined.

Prepare a gallon size ziplock bag, add the soybeans, remove the air, and seal the bag.

Flatten the soybeans into an even layer in the bag and prick tiny holes all over the bag with a toothpick, spacing them about 1 inch apart.

Flip the bag over and poke holes on the other side as well.

Place the bag onto a wire rack and let it sit at room temperature for 24 hours.

After 24 hours, check for white fuzz (mycelium) growth; if not ready, check back in another 6-12 hours.

Once the mycelium has grown and the tempeh is solid, cut the bag open carefully to remove the tempeh.

Check for a nutty, mushroomy smell; if it smells bad, discard it.

Cut the tempeh into desired shapes and store in the fridge or freeze if not using immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens