Chef Tommaso Buresti is tasting our tempeh

He likes the chick pea and black eye bean tempeh, but likes the poppy seed tempeh even better. The sesame is not so nice because the mycelium doesn't really bind the seeds together and they are just too difficult to chew in the mouth. He like the oven baked version better because it keeps the authentic mushroom taste. He suggests cook the beans longer so that they are softer and more chewy.