As we continue to learn about the influence of animal products on our health and the climate, many people have begun ditching meat in favor of vegan alternatives. In some cultures, however, plant-based proteins such as tofu and tempeh have been a dietary staple for centuries. While tofu and tempeh are both made from soy, they couldn’t be more different in terms of flavor, texture, and appearance. Read on to learn more about what sets them apart and how to use them.
Origins
Tempeh is an Indonesian food created using a natural fermentation process that binds cooked soybeans into dense cakes. The fermentation gives tempeh a savory, nutty flavor and also enhances digestibility. Tofu, on the other hand, is a staple in East Asian cuisines and is prepared by coagulating soy milk and pressing the curds into blocks. This process gives the tofu a neutral taste and spongy texture that serves as a great blank canvas for other flavors.
Culinary Applications
Tempeh’s hearty texture and earthy taste make it an ideal substitute for meat in dishes that require grilling or stir-frying. Alternatively, tofu’s relative lack of flavor and range of available textures allow for more versatility. For example, silken tofu can be used to add a creamy quality to non-dairy desserts, while the firm variety works best in savory dishes.
Nutritional Value
Nutritionally speaking, tempeh comes out on top with a higher protein content, more fiber, and a healthy dose of probiotics from the fermentation. Tofu is the lighter of the two with a lower calorie count, though it does contain more calcium. Both are excellent sources of essential amino acids, otherwise known as the building blocks of protein.
