The co-founder of Angie’s Tempeh on how her work is transforming the way consumers view their relationship with food

“I never imagined I’d end up where I am today — running a company that manufactures tempeh, a humble plant-based protein. At Angie’s Tempeh, I often wear many hats: boss, business partner, salesperson, and kitchen crew. Sometimes, it feels like I’m everywhere at once, shifting between envisioning a larger impact on the world and simply ensuring that today’s batch of tempeh meets our standards. 

Yet, despite the constant balancing act, I’ve found a kind of rhythm in it — a calling that’s as much about shifting perspectives as it is about making a quality product. At the core of it, I wanted to create a wholesome, sustainable alternative for people who don’t want to rely on animal products.

It’s funny how people often see me as just a tempeh maker. Social media presents a simple narrative that sometimes makes me laugh because I wish my work were that straightforward. What’s often unseen are the challenges behind the scenes: securing venture capital, strategising growth, and navigating the business world as a young female founder.

There’s an inherent weight that comes with knowing you’re not just making food; you’re also cultivating a philosophy, a vision for how people can make conscious, sustainable choices.

To me, success at Angie’s Tempeh used to mean building a multimillion-dollar company with products in supermarkets around the world. While that goal still resonates, my understanding of what success means has evolved. 

Now, it’s not just about scaling; it’s about the impact our tempeh has on people’s lives. I care deeply about how our work influences customers’ health and the sustainability of their choices. There’s value in simplicity — in taking something like tempeh, a staple that’s been around for centuries in Asia, and presenting it as a modern answer to the question of what a sustainable diet looks like.

Leadership stumbles

At the start, I didn’t see myself as a leader. I started Angie’s Tempeh solo at 25, and the most challenging part — which I’ve rarely shared — was learning to navigate leadership without any real experience. I’d get overwhelmed by advice, the pressure to grow quickly, and my self-doubt. It felt like I was always trying to keep up with what was expected. 

But through all that, I’ve realised that being a leader isn’t about knowing everything from the start. It’s about growing with your team, adapting, and learning from every misstep. Today, I’m proud of the leader I’m becoming — someone who holds multiple perspectives, embraces the nuances of human relationships, and remains committed to the people and the planet.

And if success were guaranteed, I’d want Angie’s Tempeh to inspire others to make sustainable food choices without compromising nutrition or affordability. I want our products to nourish bodies while aligning with a broader vision of health and mindfulness. 

I see it as a ripple effect, where people see that eating consciously doesn’t have to be complicated — that we can enrich our lives and the world around us with simple choices. I want to foster well-being that’s accessible to everyone, a future where we prioritise our planet just as much as our health.

“Take more pictures.”

Having my business partner, Andrew, onboard has been one of the greatest blessings. His support has allowed me to take on challenges that would have felt impossible alone. Together, we’ve built something I’m incredibly proud of. With a passionate team, I know we could do even more — scale faster, reach farther, and spread our sustainability message to more people.

But for me, growth isn’t just about expanding our reach; it’s also about nurturing the right kind of company culture — one where everyone is invested in the mission and shares a sense of purpose.

If I could go back and give myself advice before starting this journey with Angie’s Tempeh, I’d remind myself to prioritise my meditation and yoga practice. The emotional ups and downs of running a startup can be intense, and having something that anchors you is invaluable.

I’d also tell myself to take more pictures. It sounds simple, but the journey of building something from scratch is filled with fleeting moments — growth, setbacks, celebrations — that are worth capturing. They’re the memories that remind you how far you’ve come, that each step, no matter how challenging, has its place in your story.

Looking ahead ten years, I hope to look back and be proud that I gave my all — that I turned an idea born out of a personal need into a meaningful enterprise. I’d be proud of my growth as a leader, the way I learned to embrace multiple perspectives and the positive impact we’ve had on sustainability. 

Knowing that our work has made even a tiny contribution to the planet’s well-being means everything to me. The world is changing, and seeing the rise of plant-based foods, eco-friendly innovations, and collective actions towards sustainability gives me hope. It’s proof that, together, we can drive meaningful change — that a more sustainable future isn’t just a dream; it’s within reach.

Through all of this, I’ve learned that building something with intention, even when difficult, makes the journey worthwhile. It’s what keeps me motivated — knowing that, through Angie’s Tempeh, we’re offering a choice, a way for people to align their values with their actions, and ultimately, a way to care for our world in the simplest, most profound way possible.”