Posted by Briton Smith

  • Soak 2 cups of soya beans overnight, drain.
  • Massage to split beans in half.
  • Boil in a large pot removing as shells that rise to the top. 
  • Add 5 tables of white vinegar 5 minutes before beans are tender, drain.
  • Return cooked beans to the pot and heat until all moisture has evaporated, allow to cool.
  • Once cool mix in 1tsp of tempeh starter.
  • Perforate two ziplock bags with a skewer all over ensuring wholes are around 2cm distance apart.
  • Lay on a flat tray that allows the tempeh to breathe, such as a perforated baking tray, press down so the cakes compress into flat cakes.
  • Incubate for 48hrs in a warm e