NOBLE BEAN'S LEGACY MOVES TO THE NEXT GENERATION OF TEMPEH CRAFTERS

Our journey with tempeh began several years ago when we first met Allan and Susan and started incorporating Noble Bean tempeh into our recipes at our restaurant - Aux Vivres. Our customers couldn’t get enough of it, and year after year, the demand for tempeh grew. Eventually, we found ourselves placing larger and larger orders with Noble Bean. When it came time for Allan and Susan to find someone to carry on their tempeh-making legacy, we knew it was a perfect fit.

We’ve built a state-of-the-art tempeh facility in the heart of Montreal, our own Urban Farm, and we’re committed to maintaining the highest standards. Using organic, non-GMO ingredients and time-honored techniques passed down from our tempeh mentors, we continue to honor Noble Bean’s tradition.

We are dedicated to producing the best tempeh possible for you and our community. Welcome to the next generation of Noble Bean.

- Michael and Liam Makhan

Fermented Superfood

Tempeh is comparable to chicken in terms of quantity and quality of protein
Tempeh contains all the essential amino acids
Tempeh is high in B vitamins, calcium, essential fatty acids and fiber
Tempeh contains soy isoflavones that strengthen bones and reduce risk of coronary disease
Tempeh provides digestive benefits from enzymes created during the fermentation process
Tempeh is a versatile plant-based superfood, which can replace any meat protein in your favorite recipe

The Origins of Tempeh: A Rich Tradition of Fermentation

Tempeh is one of the rare soy-based foods with roots outside of China or Japan. It was first crafted on the island of Java, Indonesia, hundreds of years ago, where it became a staple in Javanese cuisine.

Trade between Indonesia and China dates back as early as 1000 AD, with soybeans being one of the key goods exchanged. In Java, as well as in China, Japan, and Korea, fermentation was a widely practiced food preservation method — a tradition deeply woven into the culinary cultures of these regions.

Tempeh embodies this rich history of fermentation. By transforming soybeans into a nutrient-packed, fermented superfood, tempeh has been an essential part of Asian diets for centuries, valued for its unique umami flavor, dense texture, and gut-friendly benefits. Today, it continues to be celebrated worldwide as a versatile, plant-based protein rooted in tradition.