Article first appeared in Canadian Grocer’s September/October 2023 issue:

Move over, tofu! Tempeh dates to 16th century Indonesia and is made by fermenting soybeans and forming them into a firm, dense, cakelike product that can be sliced, crumbled, or cubed. Nicole Ensoll, registered holistic nutritionist and category manager at Ontario grocer Nature’s Emporium, says the fermentation of the legume improves “its digestibility, ensuring that your body can efficiently absorb its goodness.”

That goodness includes “amino acids, essential B vitamins, and vital minerals such as iron and calcium.” Higher in protein content than tofu with a “nutty flavour,” Ensoll calls it “an excellent meat alternative.” Recipe for success! To maximize the sales potential, “demonstrate for consumers how easy tempeh is to prepare,” says Kathy Perrotta, vice-president of market strategy and understanding with Ipsos Canada. Nature’s Emporium, which carries Lightlife, Henry’s Tempeh and Noble Bean Tempeh, is collaborating with “nutrition experts to develop and share recipes” featuring tempeh on social media, says Ensoll.