TEMPEWALA
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Soy Dehydrated Tempeh Cumin is soybeans, cumin, and Rhizopus Oligosporus starter culture β and the cumin genuinely co-ferments alongside the soybeans through the full 72-hour fermentation, it isn’t added afterward. The result is low-temperature dehydrated to keep the live culture dormant but intact. No salt, no coating, no preservatives.
Roughly 60g of protein per 100g and about 22mg of sodium, with a warm, earthy cumin note layered over the tempeh’s natural umami β the same free-glutamate savouriness found in miso and soy sauce.
Eat it straight from the pack for the live cultures intact, or rehydrate in warm water for 5β10 minutes. Once rehydrated, it’s actively fermenting again β cook, freeze, or eat it right away. To keep the probiotic benefit, avoid boiling; add it after cooking or eat it cold. Processed in a facility that also processes peanuts and soy.
What’s actually inside
Contains soy. Processed in a facility that also processes peanuts. No preservatives Β· No additives
Why this is different
Whole cumin seeds fermented right into the cake, then dried at low temperature so the culture survives the pack. Rehydrates about 3.5Γ.
How it’s made
Soaked, dehulled and cooked whole β never flour, never TVP.
Rhizopus oligosporus binds them into a solid cake.
Dehydrated gently so the culture stays alive.
1,000 years of Indonesian fermentation. Made in Bangalore since 2017.
Read the label
| TempeWala | Typical tempeh snack | |
|---|---|---|
| Whole fermented beans | Yes | Often TVP |
| Live culture retained | Yes | Pasteurised |
| Preservatives | None | Common |
| Artificial flavours | None | Common |
| Needs refrigeration | No | Usually |
Category comparison, not a specific brand. Full ingredient list on every pack.
Nutrition
| Protein | 60 g |
Full nutrition panel is printed on every pack.
How to keep it
Store cool and dry. Refrigerate or freeze after opening.
How to eat it
Eat them dry, straight from the pack β the culture is intact. Or rehydrate in warm water for 5β10 minutes, then cook. Once rehydrated they are actively fermenting, so cook, freeze or eat them straight away. To keep the probiotic benefit, donβt boil β add them after cooking, or eat them cold.



βIβve been buying tempeh from Vaibhav since 2017. I wouldnβt trust anyone else with my tempeh β itβs the best in the world!β
Sanjay Narayan
βTempe Walaβs tempeh is of even better quality than what Iβve had in Indonesia. Itβs authentic, nutritious, & absolutely amazing!β
Bruna Lisboa
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