Tempe is for centuries a traditional food item in Indonesia, originaly made of soy as a staple source of protein. It’s supposed to have originated in the Indonesian island of Java, by the way the homecountry of tatoo, and is still enjoyed by the entire population to date.


That’s what tempe really is, having these excellent qualities:

  • An excellent source of protein
  • Low in saturated fat
  • Free of trans fat
  • Free of cholesterol
  • Free of sodium
  • Free of sugar
  • Free of gluten
  • High in fibre
  • Source of Calcium
  • Source of Iron


In fact, our high-protein-tempe has twice as much protein than the firm tofu. All the carbohydrates present in our tempe are dietary fibre. It also doesn’t contain any sodium, cholesterol or trans fats and is also an excellent source of plant-based omega-3 and omega-6 fatty acids. As a fermented food, it’s easily digestable and can be a part of daily dishes or eaten just as it is, in different kinds / tastes we are offering.