Soy pulp tempeh
In South West France, the Sojami company has developed an industry first: a tempeh product made from soybean pulp.
Otherwise known as okara, the pulp is a side stream from the production of soy milk and tofu. At Sojami, the okara is processed using lacto-fermentation to produce the tempeh product.
Sojami was founded over 20 years ago in 1997 by Jean James Garreau. A researcher in microbiology, economy, ecology and dietetics, Garreau invented – and secured a patent for – the lactic-fermentation method used in Sojami products.
The method produces something of a ‘soy cheese’ by transforming the sugars present in soymilk into lactic acid. Sojami sells a whole range of products made using the lacto-fermentation method, from soy-based spreads to flavoured tofus and soy-based ice cream.
Its Tempeh d’Okara product, sold in 126g packets, is made from organic okara, cider vinegar, water, salt, and fermenting agents. It is gluten-free, vegan-friendly, and according to Sojami, tastes not dissimilar to mushroom.
Image source: Sojami
