Someone looking to substitute meat, for example, would find tempeh easier to cook with, as it retains its firm texture when cooked. Tofu is softer in its consistency, allowing it to be substituted for ingredients such as egg and cheese. It marinades incredibly well and is super adept at soaking up flavour. Tempeh’s firmer texture allows it to be baked, fried and added to wholesome dishes such as curry, stir-fry, pasta and many more. Cookingīoth products are wonderfully versatile and can be enjoyed in a huge variety of ways. Tofu is not usually fermented so the production process is quicker but it contains quite a few steps due to its cheesemaking-like production. Research has shown that in order to improve digestion and take care of your gut microbiome, you should eat “a wide range of plant-based and probiotic foods”, as the live cultures “might encourage more microbes to grow” (BBC Food). The fermentation kickstarts the digestion process and makes nutrients easier for us to absorb. The process is simple and takes a few days, using only three natural ingredients. Tempeh is produced through fermentation, which is hailed for improving the nutritional value of food and beneficial for gut health. As tofu is made with soy milk (which is made from processed soybeans) it is not a whole food, unlike tempeh which is produced with whole soybeans. Whilst it does contain vitamins, it is low on fibre. Tofu is high in iron and calcium, but also has more fat than tempeh. It is also full of fibre, even more than brown bread per gram. Tempeh boasts 22g of protein per 100g which is twice as much as tofu and eggs, and three times as much as lentils. It would seem that not all soy products are created equal, so let’s assess the face value of tofu and tempeh. It can be enjoyed fried, baked or even barbecued. It contains more protein, fibre and vitamins when compared to tofu, and holds a stronger flavour. By packing and fermenting whole soybeans together, the outcome is a dense block that tastes nutty and earthy. Hailing from Indonesia, tempeh is a soybean block with a unique texture. It originated in China and has a simple, nutty taste, but its texture means that can easily take on the flavours of the food it is cooked with. Produced in a method similar to cheesemaking, tofu is made by condensing soy milk into solid blocks, and can be eaten baked, fried, steamed or raw. After all, we do know a thing or two about our tempeh, its benefits, and how it differs from other plant-based alternatives! So allow us to take you on a little educational journey through the world of tofu and tempeh. We like to think we have a lot of expertise in this field. They have entirely distinct flavours and textures, tofu is mostly bland and soft, whilst tempeh has a much more earthy taste and a chewier texture. Tofu is more widely known whilst tempeh often flies under the radar. But that is where their similarities end. If you're not quite a fan of the tempeh texture and you prefer tofu instead, try this tofu scramble with kale and sweet potatoes.Both tofu and tempeh are fantastic additions to a plant-based diet and flexitarians, and both are products of soy, with tofu being made from soybean milk and tempeh directly from soybeans. Try this colorful Mexican quinoa salad featuring tempeh. ![]() Regardless of the recipe, tempeh adds a chewy consistency to your dishes along with extra protein and fiber.Įither way, both offer a healthy dose of protein for vegetarians and meat-eaters alike. But our favorite is likely this recipe for tempeh tacos. Incorporate this soy product into your recipes by crumbling it up and adding it to soups, salads, casseroles, or pasta sauces. If you've never tried tempeh, you can find it at most health food stores (it's refrigerated). Has hardly any taste on its own, but when added to recipes, takes on the flavor of whatever you're makingĪlthough a little higher in calories, tempeh is less processed than tofu, and it's healthier in general because it contains more protein and fiber than tofu. Check out this chart below to see how they compare.īy curdling fresh, hot soy milk with a coagulantīy fermenting cooked soybeans with a moldįive-inch-size blocks, in five varieties: silken (used for creamy dishes), soft (great for soups), firm, and extrafirm (the last three are great for stir fries) packaged in water to help it stay moistįlat rectangular pieces about eight inches longīrownish in color and dry can see whole soybeans Tofu is probably the most popular soy product, but tempeh shouldn't be overlooked.
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