Tempeh and tofu are vegan protein sources made from soybeans. Tempeh is less processed, higher in protein and fiber, and has a nutty flavor and firmer texture. Tofu is soft and tasteless, made by curdling soy milk. Tempeh has more protein and fiber, while tofu has fewer calories. Both are used as animal protein replacements in vegan and vegetarian cooking.
Tempeh and tofu are both versatile sources of vegan protein made from processed soybeans. Even though tempeh and tofu both come from the same plant, they undergo two different processes to produce distinct products. The least processed option is tempeh, which has a slightly nutty flavor, is higher in protein and fiber, and has a firmer, drier texture than tofu. Tofu is soft and almost tasteless, and is packed in water to keep the product moist. Both tempeh and tofu are common replacements for animal proteins in vegan and vegetarian cooking.
The differences between tempeh and tofu come from how they are made. To make tempeh, cooked, shelled soybeans are fermented with a bacteria or culture agent. Homemade tempeh can be made by purchasing a tempeh starter that contains the correct strain of bacteria for the fermentation process. Fermenting soybeans to make tempeh is similar to adding live cultures to milk to make yogurt. After holding the soy-and-bacteria mixture at a temperature of about 86 degrees Fahrenheit (about 30 degrees Celsius) for about 24 hours, the tempeh is complete.
While making tempeh is analogous to the process of making yogurt, making tofu is analogous to making cheese. Instead of fermenting whole soybeans as with tempeh, tofu is made by curdling soy milk and squeezing the curds into blocks. Fresh soy milk is mixed with a thickening agent called a coagulant and then heated until the milk curdles. The curds are collected and separated from the excess liquid and then pressed into cakes or blocks. Tofu comes in different textures ranging from the softer silky tofu to the more dense and firm extra firm tofu.
Some very noticeable differences between tempeh and tofu are the taste and texture. While both products are mild, tempeh boasts a slight nutty or earthy flavor. In contrast, tofu is almost completely bland and tasteless. Both tempeh and tofu rely on the other ingredients they are cooked with for flavor and act like sponges to absorb the seasonings or sauces they are prepared with. In general, tempeh has a firmer, drier texture, while tofu is smooth and moist and needs to be stored in water to keep it from drying out.
While both tempeh and tofu are significant sources of protein, tempeh typically has more protein since it’s derived directly from soybeans, not soy milk. Similarly, tempeh also has more fiber than tofu because it’s less processed and made from whole beans. In terms of calories, tofu is nearly half as caloric as tempeh, but both still have less fat and calories than their animal protein counterparts.
Tofu can be packaged and purchased in two ways. Silken tofu is often packed tightly in cardboard without water and stored at room temperature. Firm, extra-firm tofu is usually found in small blocks submerged completely in water to prevent drying. Tempeh is typically sold in flat strips about 8 inches long (about 20cm).
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