Noble Bean tempeh is vegan, gluten-free, high in protein and made in Canada. Organic soybeans are transformed into a super-food through natural culturing and fermentation. It's a delicious, nutty-flavoured whole-food.
340g x 20pcs
Better than tofu!
Tempeh is fermented soy food that originated on the island of Java in Indonesia. It’s made with a fermentation process that binds soybeans into a cake, sort of like a veggie burger patty. The fermentation of soybeans really brings out their nutritional value making it superior to tofu. It contains more vitamins, dietary fiber, and protein than tofu.
Noble Bean tempeh is delicious. It's nutty flavor and firm texture makes it a great meat alternative and perfect addition to any healthy meal. Steaming, baking, and frying are all popular ways of preparing tempeh. It can also be incorporated into stews, soups, and grilled kebabs.
Tempeh is one of the few soy foods not originating in China or Japan. Instead, tempeh is believed to have first been prepared on the island of Java in Indonesia, at least hundreds of years ago. However, less is known about the exact origins of tempeh than other soy foods.
We do know that trade between Indonesia and China was well established as early as 1000 AD and that soybeans could have been a part of those trading practices. We also know that a fermentation process used for coconut was already being practiced in China and that this process may have been adapted for use with soybeans.Whatever the exact origins of tempeh, it would not have been uncommon for individuals in Java, China, Japan, or Korea to think about food preparation in terms of fermentation. Fermented foods had become a well-established part of Asian cuisines for several thousand years, and it's probably most sensible to think about tempeh as a logical part of this fermented food tradition.
Michael and Liam Makhan are the proud new owners of Noble Bean
Noble Bean's legacy moves to the next generation of tempeh crafters'
Dear Noble Bean distributors, retailers and customers,
After an amazing 34 years of making tempeh, Allan and Susan Brown are ready to pass on their great legacy to the new owners of Noble Bean. So, who are these new owners anyway, you might ask? Well, you could say that we're Noble Bean's greatest fans. We're two young restauranteurs from Nova Scotia who have owned and operated Montreal's vegan restaurant "Aux Vivres" for the last 15 years.
Aux Vivres translates into "the goods, and the source of life". We feel like we are the perfect marriage of NobleBean and Aux Vivres, and are thrilled to get things started. We met Allan and Susan seven years ago and started using tempeh in our recipes. Our customers loved it and the demand for tempeh grew each year. We found ourselves making bigger and bigger orders from NobleBean. To make a long story short, we were the perfect match when Noble Bean was searching for someone to carry on their great tradition of tempeh making.
We’ve built a new state of the art tempeh shop in the heart of Montreal. We‘re committed to producing the finest organic tempeh using the techniques that have been passed on to us from our original tempeh heroes.
You may be wondering if anything has changed? Well the packaging has changed and we are offering some amazing new products. Has the quality changed? Not one bit.
We are focused on producing only the best tempeh for you and all of our customers. Welcome to the next generation of Noble Bean.
Michael and Liam Makhan