Tempeh Bites | Chickpea Tempeh Bites Chilli Flakes (27g Protein)- Dehydrated Supercubes, Fermented Whole Chickpeas (Raw Chickpea) -Vegan, Gluten Free - No Artificial Color , Soy-Free & No Artificial Preservatives – Tempewala – 100gm

You have cooked paneer a hundred times. Soya chunks too — soak, squeeze, into the gravy. This is the same move.

The bag looks unfamiliar, so most people open it once, eat a few cubes dry, decide it is a health snack, and leave the rest in the cupboard. That is the only thing that goes wrong with this product.

Cover the cubes in hot water. Come back in fifteen minutes. You now have about 350g of tempeh from a 100g pack — soft enough to cut, firm enough to hold its shape in a gravy.

Dehydrated Tempeh Chilli Flakes is chickpeas (split chana dal), red chilli flakes, and Rhizopus Oligosporus starter culture — the chilli genuinely co-ferments alongside the chickpeas 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, and completely soy-free.

Roughly 27g of protein per 100g and about 12.6mg of sodium, with a clean chilli heat layered over the tempeh’s natural umami from the free glutamate the Rhizopus culture releases during fermentation.

Eat it straight from the pack, live cultures intact, or rehydrate in hot water for 15 minutes. Once rehydrated, it’s actively fermenting again — cook, freeze, or eat it right away. Don’t boil it: it goes soft and crumbles. Add it after cooking, or eat it cold. Processed in a facility that also processes peanuts and soy.

Fresh tempeh needs a freezer. This gives you six months and a cupboard. Same beans, same 72-hour ferment — water is the only thing missing, and you put that back in fifteen minutes.

Ingredients:  

• Split chickpeas (98.9%)
• Chilli flakes (2%)
• Rhizopus oligosporus (tempeh culture)

Shelf Life: 06 Months