An increasingly popular source of protein favoured by vegans worldwide, tempeh traces its origins to Indonesia. Known for being versatile and nutritious, tempeh is made of fermented soybeans and has found an audience in India as well. Contributing to its rise are Indian consumers willing to explore new avenues as they crave for an affordable source of clean protein according to Siddharth Ramasubramanian, founder and CEO of Hello Tempayy, a company which offers six different flavours of tempeh. “There is a clear boredom around just having paneer as the only go-to option. Tempeh is a vegetarian ingredient that has the potential to be a healthy and versatile staple in the Indian kitchen. Whether you are a mom looking to cook healthy for the family, a fitness enthusiast looking to increase your protein intake through food or a vegetarian just looking for more tasty food options – tempeh belongs in your fridge. It is packed with protein, fibre and low in bad fats, giving vegetarians, fitness enthusiasts and conscious foodies a delicious, nutritious and healthy, plant-based, protein-rich food,” says Ramasubramanian.

Educating people about this regional Indonesian food has been the biggest challenge for Ramasubramanian. When asked who consumes tempeh at home in India, he says, “One must remember, tempeh is not mock meat, or ultra-processed, or frozen food. It is clean, healthy and has been around for centuries. We have vegetarians, flexitarians, fitness enthusiasts, vegans and even hard-core non-vegetarians who appreciate tempeh as not only a new and versatile food to explore, but also as an everyday protein choice on their plate.”