TempeWala started with Vegan Heat in 2017 — a vegan cloud kitchen brand that proved the appetite existed. By 2019, Vaibhav had a clearer vision: build India's first dedicated tempeh facility, produce the ingredient properly, and create a brand that could stand behind every batch.
The Bangalore factory is the foundation of everything. It's where the soybeans are dehulled, the starter cultures are prepared, and the 48-hour fermentation cycle runs under controlled conditions that most commercial producers skip entirely.
After taking a break during his MBA in 2024–25, Vaibhav relaunched the brand with a sharper focus: fewer SKUs, better fermentation, a community that actually cares what they eat. TempeWala is the result.
The company also operates Nova Regency — 52 serviced apartments in Bangalore — and the same standard of uncompromising quality runs through both businesses.