Barry's Tempeh is a delicious fermented beans and grains food in a sliceable form that works well in any meat recipe and can satisfy both vegans and meat-lovers alike.

How is our tempeh made? 
Barry's Tempeh is made with a culture (rhizopus oligosporus). The fermentation is similar to yogurt and fine cheese. The culture makes the beans easier to digest and stimulates probiotics (beneficial bacteria).

Where do we get our soybeans?
Barry’s Tempeh is made from local, organically grown beans and grains as much as possible and produced in small batches to maintain the rich quality of the tempeh. For people who know tempeh they will be surprised by the difference between Barry’s Tempeh and commercial tempeh. 

What kind of tempeh do you make for people who don't want to eat soy or gluten? 
Our soy tempeh is gluten-free. Our chickpea tempeh is both gluten and soy-free. And our azuki bean & brown rice tempeh is both gluten and soy-free.

Why are there holes in the bag I bought the tempeh in? 
We actually make the tempeh right in the bag. It's specially made so the fermentation process can happen under just the right conditions.

The tempeh I bought has black and dark gray spots of mold on it, is that bad? 
No, it's actually the result of the culture used to make the tempeh so don't cut it away. The fungus even produces a type of antibiotic that is effective against certain bacteria and it only survives in unpasteurized tempeh like ours.

Is our tempeh good for you?
Our tempeh is unpasteurized, fresh and alive with an abundance of probiotic stimulators and enzymes. Tempeh's culture process and its use of the whole bean give it a higher content of protein and dietary fiber.

Is our tempeh good for the planet?
It’s a sustainable way to get your protein and help the environment by reducing the production of meat, the largest producer of greenhouse gases. We compost all our organic waste instead of sending it to land-fills.

Contact Us

For recipe ideas please visit Barry's Tempeh on Facebook or Twitter / p:718-321-3211