Some foods are impressive. Some are photogenic. And then there are foods that quietly steal your heart while you’re standing on the side of the road wondering if you should get one more portion. That’s jadah tempe. We first tried this iconic...

Tempeh has been eaten in Indonesia for centuries — not as a specialty, but as everyday protein. It’s affordable. It’s filling. It shows up across income levels, regions, and meals. That’s why tempeh became one of the most democratic and accessible...

In a food landscape crowded with shortcuts, claims, and ultra-processed products, the idea of real food has never mattered more. Real food is simple. It’s recognizable. It’s made using time-tested methods that prioritize nourishment over novelty....

We’re on a journey to make tempeh the most accessible protein in Canada — and eventually, the world. Because in Indonesia, the home of tempeh, that’s exactly what it is. For over 300 years, tempeh has been everyday food — not a specialty product,...

Gut health has become one of the most talked-about topics in food — and one of the most misunderstood. It’s often framed around supplements, powders, or isolated ingredients, when historically it came from something much simpler: eating fermented...

Convenience is one of the biggest drivers of how people eat today — and also one of the biggest challenges in modern food. Most convenient foods are convenient because they’re ultra-processed. They rely on additives, heavy refinement, and shortcuts...

During a recent trip to Bali, we connected with Benny, founder of Tempeman — a tempeh-focused CPG business and education initiative dedicated to preserving Indonesia’s fermentation heritage while bringing tempeh to a global audience. From...

Canadian Thanksgiving usually comes with turkey, stuffing, and gravy. Ours came with turmeric rice, sambal, and a plate that was very full. This year, we celebrated Thanksgiving with our Canadian friends by cooking the food we know best — the food...

If you’ve cooked with tempeh before, you’ve likely seen recipes that call for steaming or boiling it first. That advice exists for a reason — but it doesn’t apply to all tempeh. At Tempeh Goodness, we make fresh, unpasteurized tempeh that’s ready...

Tempeh is not a modern invention, a food trend, or a “new” plant-based protein. It is a traditional Indonesian fermented food with a history that stretches back to the 17th century, deeply rooted in daily life on the island of Java in Indonesia....