Out of stock

Bio Tempeh 175 g

CHF 4.75

CHF 27.14 per 1 kg

Prices incl. VAT plus shipping costs

Made from fermented soybeans
High protein content (18g /100g)
100% vegan
Room temperature storage
Versatile meat alternative

Quantity

175 g

CHF 4.75

CHF 27.14 per 1 kg
6 x 175 g

CHF 25.75

CHF 24.52 per 1 kg

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Buy now: Bio Tempeh 175 g

Have you heard of tempeh? Tempeh is created with the help of the Rhizopus oligosporus fungus. In the making of this plant-based protein, the fungus takes centre stage. How does it work? Tempeh is usually made from whole soybeans that are washed, soaked, cooked and dried. So far, so good. But here’s where it gets interesting: the rhizopus culture triggers fermentation, which spreads through the beans in just two days – until they’re completely bound together into a firm, sliceable block. The result? An incredible vegan product, made with only three ingredients and packed with protein (18g /100g). Our tempeh is organic and contains no artificial preservatives. Try our organic tempeh today!

Vegan meat alternative: cooking with tempeh

What can you use tempeh for? A better question might be: what can’t you use it for? This soy-based food is a true all-rounder. The simplest way: slice it, fry in a little oil until golden, season – and you’ve got a protein-rich topping for salads, bowls or curries. For more flavour, marinate the slices first – try a mix of soy sauce, maple syrup, oil and spices. After 30 minutes, pop it in the oven – then serve on burgers, sandwiches or with rice and roast veg. You can also throw it on the grill – its perfect on skewers! And that’s not all: in dishes where meat usually takes the center stage, tempeh works brilliantly – think stir-fries, stews or crumbled into a hearty bolognese. Got leftovers? Pop them in a jar, seal it, and keep in the fridge until you’re ready to sizzle again. With so many tempeh recipes out there, you’ll never run out of ideas.

Tempeh vs tofu vs seitan: what’s the difference?

Tempeh, tofu, seitan – are they all the same? Not at all. Take tofu: sometimes nicknamed “bean curd”, it’s made not from whole soybeans but from soy milk that’s curdled and pressed. Unlike tempeh, tofu isn’t fermented – so it has a softer texture and a milder taste. Tempeh, on the other hand, has a firmer bite and a richer, nutty flavour. And what about seitan? That one has nothing to do with soy – it’s made from wheat protein and is especially good for meat-like textures. All three are popular plant-based options for savoury dishes – but only tempeh brings that distinctive fermented umami taste, and is a great alternative to those more well-known vegan favourites. Order organic tempeh from KoRo now!

Average nutritional values	per 100 g
Calorific value (in kj/kcal)	749 / 179
Fat	8 g
thereof saturated fatty acids	1.1 g
Carbohydrates	12 g
thereof sugar	0 g
Dietary fiber	5 g
Protein	18 g
Salt	0.02 g

Product number:	TEMPEH_001
Best before date	05.02.2028
Origin	China, Netherlands
Origin (Processing)	Netherlands
Organic Origin	EU / non-EU agriculture
Content	0.175 kg
Manufacturer	KoRo
EAN/GTIN	4255582816631
Data sheet	Specification
Organic control body & Organic origin	NL-BIO-01
Nutrition traces	Nutrition traces
Shipping	Delivery time outside of Germany
Company	KoRo Handels GmbH Hauptstraße 26, 10827 Berlin
Storage Advice	Store in a cool and dry place, protected from light. Keep refrigerated after opening and consume within 3 days
Ingredients	80% SOYBEANS, water, rhizopus culture, mould fungus. of organic agriculture
Trade Name	Organic tempeh
Label note	Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.
Press & Resellers	Download cropped photo

Bio Tempeh 175 g - suitable blog posts

Eine bunte Bowl mit Reis, Gurken, Paprika und Edamame, aus der mit Holzstäbchen eine Portion Kimchi gehoben wird, angerichtet auf hellgrünem Grund.

27/02/2026

Inner values & proper culture: fibre and fermented foods for every day

Between sourdough babies, hours-long fermentation tutorials and the search for the ultimate source of fibre, it's easy to lose track of things. At KoRo, we believe that fibre and fermented foods shouldn't be rocket science – that's why we make it easy for you to integrate them into your everyday life. Here you'll find everyday essentials that add variety to your meals, enhance their flavour or are simply ideal as a snack between meals. So that your plate never gets boring – we deliver the essentials, you save yourself the hassle of chopping.

Natalie Wendt

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Questions & answers: Bio Tempeh 175 g

Search FAQ section:

What are the nutritional values of tempeh?

Tempeh is particularly impressive due to its high protein content – 100g provides a whopping 18g of protein. Apart from that, the same portion contains 179kcal. You can find all the nutritional values of tempeh in the nutritional table on the product page.

Can I make my own tempeh?

Yes, you can – if you have patience, knowledge of fermentation and a warm place for it to mature. You need whole soybeans, starter cultures, good hygiene and about two days for the Rhizopus culture to do its work. Sounds exciting? It is – but it's not without its challenges. If you'd rather skip the fermentation process but still want to enjoy top-quality organic tempeh, we've got just the thing for you: our ready-fermented organic tempeh in a handy jar – no effort required, ready to use and simply delicious.

What is the difference between tempeh and tofu? Which is healthier?

Tofu and tempeh have the same base – namely soy – but the processing makes the difference: tofu is made from curdled soy milk, is not fermented and is rather soft and neutral in taste. Tempeh, on the other hand, consists of whole soybeans that are fermented, making it more compact, firmer to the bite and more intense in flavour, with a slightly nutty note. Whether tempeh is ‘healthier’ depends entirely on what you are looking for. At KoRo, we believe that a balanced and varied diet is the most important thing for good health. Both tofu and tempeh are plant-based, high in protein and versatile – tempeh adds a special twist to your plate thanks to the fermentation process. Our tip: try both and find your favourite!

Can I eat tempeh every day?

If you love tempeh, why not? Tempeh is rich in plant-based protein and can be integrated into your everyday life in many different ways, so it won't get boring any time soon. As with everything, however, the rule is: in moderation rather than in excess! So enjoy it regularly, but also add a little variety to your plate from time to time.

How should I store tempeh and how long does it keep?

Tempeh is best stored in a cool, dry place away from light. It will keep for 24 months in its unopened original packaging. Once opened, you should store the jar in the refrigerator and consume it within 3 days.

Is KoRo's tempeh vegan?

Yes! Our organic tempeh is purely plant-based and therefore ideal as a meat substitute for a vegan diet.

Is KoRo's tempeh organic?

Of course! The soybeans for our tempeh come from certified organic agriculture.

Can tempeh be consumed raw?

Theoretically, yes, because tempeh is already preserved through fermentation. But let's be honest – tempeh tastes best when tempe(h)rature comes into play. Frying, baking or grilling brings out the full flavour of this meat substitute and gives it its typical hearty taste with a slightly nutty aroma.

How is tempeh prepared?

However you like – tempeh is a real all-rounder! The easiest way: slice, fry, season, enjoy. It tastes great as a topping on salads, bowls or in curries after being crisped up in a pan, with a little olive oil. Want even more flavour? Then marinate it – for example, with soy sauce, oil and a little maple syrup – and then bake it in the oven or grill it. You can also dice, crumble or cut tempeh into strips – depending on whether you fancy a stir-fry, goulash or vegan Bolognese. In short: tempeh is easy to prepare – and really impressive!

What exactly is tempeh?

Tempeh is a plant-based meat substitute made from fermented soybeans – and has its roots in Indonesia, where it has been part of the diet for centuries. To make it, whole soybeans are washed, cooked and then fermented with a mould. The result is a compact, firm block with an intense, slightly nutty flavour and a pleasant tartness.