India's First Tempeh Brand — Real Fermentation, Real Protein
India's First Tempeh Brand — Real Fermentation, Real Protein
You were never going to reach for Lays. You already checked the back of the packet and put it down. TempeWala exists for people like you — the ones who refuse to compromise on what goes into their body.
Protein bars with 22 ingredients. Chips "baked not fried" that still have maltodextrin. Oat snacks with more sugar than a biscuit. You've read the labels. You know.
The processed food industry calls things "natural" and "plant-based" and "high-protein" while filling them with things you can't pronounce. You stopped trusting it a long time ago.
We're TempeWala. Sun & Life Restaurants, Bangalore, 2019. We didn't start with a product — we started with a problem. We couldn't find tempeh in India that met our standards. So we built the factory.
Four food scientists. A dedicated tempeh production facility. Starter cultures traced back to their Indonesian source. Every batch fermented with full intention, zero shortcuts.
The result is what you're holding. Something with a 1,000-year tradition, made 900 metres from where you eat it.
You already know what you're looking for. We made it impossible to settle for less.
Seven categories. Kripik chips. Tempeh bites. Fresh slabs. Probiotic beverages. The Wala will help you find the one that fits your plate. Not sure? Start with Kripik.
Join the Tribe free. You get 1,000 Tribe tokens on signup — worth 50% off your first order. No credit card. No risk. Just tempeh.
Once you know what real tempeh tastes like, the alternatives stop making sense. Most of our customers say the same thing: "I can't go back."
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You already knew this. That's why you're here. The question isn't whether to change — it's whether today is the day you stop settling.
The Tribe isn't a loyalty programme. It's a community with a shared worldview — and a shared crunch. Join free and get 1,000 tokens on day one.
Join free today. 1,000 tokens = 50% off your first order.
Join the Tribe Free →"I've eaten tempeh in Indonesia and I was skeptical. Then I tried TempeWala's fresh slabs. Genuinely better fermentation. My flatmates have started hiding it from me."
"Kripik Chipotle flavour is dangerously addictive. I buy it in bulk now. My personal trainer wants to know what I'm snacking on between sessions. I don't share."
"Finally — something I can give my kids that has actual protein and doesn't taste like cardboard. The Kripik Salt & Pepper went in 20 minutes. I ordered three more packs."
A 1,000-year-old fermentation process. A Bangalore factory. And four food scientists who refused to cut corners. Here's what goes into every batch.
Sun & Life Restaurants, Bangalore. We couldn't find good tempeh in India. Every imported option was stale or compromised. So we traced the tradition back to Java, sourced the right cultures, and built our own factory. That's TempeWala. That's the whole story.
Every block of TempeWala tempeh takes 48 hours from soybean to finished product. Soaking → dehulling → cooking → inoculation with Rhizopus starter → 30°C controlled fermentation → quality check. No shortcuts. No accelerants.
Fresh tempeh: slice and pan-fry in 4 minutes. Crumble into rice, dal, or pasta. Marinate overnight and bake. Kripik: open the pack. Done. The barrier to eating well just got a lot lower.
Kripik Chips: 19g protein per 100g. Complete amino acids. Probiotics from fermentation. Natural fibre. Regular potato chips: 2g protein, refined starch, palm oil, artificial flavour. You've seen the back of the packet. You know which one wins.
📽 Full video series coming soon — join the Tribe to get first access.