Disappointed with mass-produced foods made with too much sodium and artificial ingredients, David Milstein launched Philly Tempeh. He uses traditional Indonesian techniques to make his small-batch fermented bean slabs. The result is a protein-rich, plant-based food that’s flavorful and free of cholesterol, sodium, gluten and GMOs. “The big brands of tempeh typically sold in stores has to sacrifice a ton of what makes it special to survive on store shelves, losing the taste and texture that makes tempeh so tasty,” Milstein says. Next up for the company is tempeh-making kits and classes around town. Available at V Marks the Shop and through Philly Food Works.

PHILLY TEMPEH
phillytempeh.com