We attempted tempeh — a fermented soybean-based protein that comes in ready-to-cook flavours. Here’s how it fared in a kitchen
Spicy peri peri tempeh with veggies and roasted garlic dip
It’s an sparkling time to be a vegetarian, vegan or veg-curious in India. Paneer, tofu, mushrooms are passé; a whole new cupboard of protein-packed options are being unbarred any other day, any claiming to surpass a other with intense health benefits. A sincerely new entrant is tempayy or tempeh, an Indonesian protein that’s prepared by fermenting soybean, and that has been hailed for make-up vitamins, twine and
other nutrients.
In Mumbai, a smoothness try called Hello Tempayy is portion a part in a operation of flavours — from healthy to roasted Chettinad. Siddharth Ramasubramanian, CEO of Vegolution, a Bengaluru start-up that launched this brand, remembers sampling tempeh for a initial time in The Netherlands. “I tasted it in someone’s home, and that too, in an Indian gravy dish. we favourite a mouthfeel and satiety it provided. we was drawn to a ambience and hardness before finding a extraordinary nutritive qualities,” shares a founder. Prompted by a protein opening in India, he saw an event to daub into tempeh — a gluten-free, dairy-free option.
Raw tempeh cubes
Each container comprises cubes of tempeh dressed adult in marinade, looking like a cranky between tofu and paneer. When we indicate a QR codes on a packaging, a horde of recipes open up, from tacos and galawati kebabs to biryanis and spaghetti Bolognese.
Keen to knowledge a strange ambience and texture, we follow a instructions — to sauté in oil — and settle for a few easy-to-whip-up dishes. The peri peri tempeh, tossed with some salad veggies, creates for a spicy, achari play that pairs good with a roasted garlic dip. The protein has a cake-y texture, with a smokier, earthier and some-more sharp ambience form as compared to tofu.
Peppery szechuan chilli tempeh boiled rice
The tawa masala tempeh, sautéed with onions and wrapped into a chapati roll, lacked a piquancy flog one typically associates with a masala blend. We suggest regulating this essence in a sabzi, or mincing it for a kebab or cutlet after easily adding masalas of your choice. The Szechuan chilli, hardly piquant or spicy, creates for a discerning and flavorful stir-fry with leftover rice, veggies, chillies and some garlic. We like that tempeh lends itself to a accumulation of dishes; if you’re an zealous prepare looking for a healthier source of protein, it offers unconstrained choices. But if, like us, you’re not a fan of soybean, amp adult a spices to equivocate being impressed by a strange ambience of a protein.
Log on to hellotempayy.com
Cost From Rs 145 to Rs 165 for 200 gm
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