We are a nation of committed fermenters. We put Marmite on toast and consider it breakfast. We age cheddar in caves and then argue about whether it's aged enough. We have strong opinions on sourdough, we drown chips in vinegar, and we invented Worcestershire sauce, anchovies and all, and sold it to the world.
So it's a bit odd that tempeh, a traditional Indonesian food with a naturally nutty, savoury flavour, is still relatively unfamiliar to many of us.
On paper, this should have been a natural fit.
How did tempeh find its way to Britain?
Tempeh has been part of Indonesian food culture for centuries, but its early commercial history in Britain is rather different.
According to food historians William Shurtleff and Akiko Aoyagi, tempeh was occasionally sold in London around 1980, although the seller wasn't identified.
By then, researchers at the University College of Wales in Aberystwyth, including Indonesian researcher T. Basuki, were also studying tempeh.
By January 1981, Paul's Tofu & Tempeh was operating in Highgate, London. Other small producers followed, some associated with growing interest in wholefoods and vegetarian diets.
Meanwhile, Dutch producer Tempé Produkten, whose founders had Indonesian family connections, was also exporting tempeh to Britain.
Perhaps that early association with specialist food shops helps explain why tempeh is still often introduced here as a meat alternative, rather than as an Indonesian food worth enjoying in its own right.
But tempeh isn't tofu, nor is it simply a substitute for meat. It has its own flavour and identity, and we reckon that's worth getting to know.
Tempeh has more going for it than protein alone
Let's talk nutrition.
According to University Hospitals Sussex NHS, tempeh typically provides around 20g of protein per 100g. That's comparable to the protein content of many cuts of meat, although exact amounts vary.
It also brings something meat doesn't: dietary fibre. For example, Tiba's original soya tempeh contains 22g of protein and 6.7g of fibre per 100g.
Of course, meat provides nutrients such as vitamin B12 and more readily absorbed haem iron, so neither is a complete nutritional substitute for the other.
But for anyone looking to add more plant protein and fibre to their diet, tempeh deserves consideration.
And you don't have to stop eating meat to enjoy it.
It has its own flavour, too
This might be our favourite part.
Tempeh isn't trying to taste like chicken or beef. It's naturally nutty, savoury and slightly earthy, with a flavour of its own before you've added a single ingredient.
And that's what makes it so interesting to cook with. We've found that the right herbs, spices and seasonings complement tempeh's natural flavour rather than overpower it. You can take it in all sorts of directions without losing what makes it distinctive.
Frying, baking and grilling can bring out different qualities, too.
In Indonesia, tempeh has been enjoyed for centuries as a food in its own right, rather than an imitation of something else.
We reckon that's how Britain should get to know it, too.
It doesn't even have to be made from soya
Traditionally, tempeh is made from soya beans. But the fermentation process can work with other legumes.
One interesting example is fava beans, particularly because they're grown right here in Britain.
In fact, Danish producer Contempehrary already makes fava bean tempeh commercially.
At TEMPTÉ, we use soya tempeh, but the wider possibilities of fermentation are fascinating.
So what's actually stopping us?
Finding tempeh is getting easier.
It's now listed by major UK supermarkets such as Tesco, and recent sales figures suggest more people are giving it a chance.
According to analysis of NielsenIQ data published by Madre Brava in September 2026, UK tempeh unit sales rose by 71.5% between January and June 2026 compared with the same period in 2025.
That's significant growth, although the percentage alone doesn't tell us how large the market is.
Perhaps the bigger obstacle is familiarity.
Tempeh is often presented as a meat alternative. But if you're not looking to replace meat, why would you pick it up?
And if you've never cooked tempeh before, where do you start?
You don't go looking for recipes for a food you've never decided to buy.
The modest proposal
We're not suggesting Britain adopts tempeh as a national food. We'd settle for a fair hearing.
This is a country that enjoys Marmite, mature cheddar, sourdough and all manner of savoury, fermented things.
Tempeh has the protein, the flavour and a food culture worth discovering.
Maybe what's missing is a better introduction.
Which, as it happens, is roughly what we're here for.
Keep reading
- What Is Tempeh? A Simple Beginner's Guide
- Tempeh vs Tofu: What’s the Difference?
- Why We Make Snacks From Tempeh
- What Does Fermentation Actually Do to Tempeh?
- Is My Tempeh Off? Black Spots and White Fuzz
- Is Tempeh Gluten-Free? What to Check
Tempeh is just the beginning... Meet TEMPTÉ →
Sources
- Romulo & Surya, Tempe: A Traditional Fermented Food of Indonesia and Its Health Benefits (2021)
- Shurtleff & Aoyagi, History of Tempeh, European History Section
- Shurtleff & Aoyagi, History of Tempeh and Tempeh Products (2022)
- Shurtleff & Aoyagi, History of Soybeans and Soyfoods in the United Kingdom and Ireland (2015)
- University Hospitals Sussex NHS, Food as Treatment
- British Dietetic Association, Nutritional Considerations for Dietitians
- NHS, Vitamin B12
- Tiba Tempeh, Original Tempeh Nutritional Information
- Contempehrary, Nordic Fava Bean Tempeh
- Hodmedod, British Fava Beans
- Madre Brava, Beans Lead Plant-Based Resurgence in UK (2026)
- Tesco, Tofu and Tempeh Product Listings
- UK Intellectual Property Office, History of Lea & Perrins (2015)
- Wookey Hole, Cave-Aged Cheddar
