Tempeh and Tofu are known to be soy products that have been processed. Tofu is more popular between the two. This is made from coagulated soy milk. This is normally pressed into different soy blocks to ensure that it will look like the tofu that we are all familiar with. There are different types of tofu.
Some are soft while there are also some firm ones. You need to check the type of tofu that you need depending on the recipe that you are following. Tempeh will usually come with a nuttier taste which will make it easy for you to distinguish this from tofu. Tempeh will not absorb the flavor of food easily while tofu will.
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C. Adlai, Software Developer, B.E (Bachelor of Engineering), California, USA
Answered Dec 21, 2020
When it comes to staying healthy, choosing healthy foods is one of the important aspects of that. The food we intake can impact our weight and the health conditions that we may face. Two of the many healthy food alternatives that a person may choose are tofu and tempeh.
Between the two, tofu is more widely known. It is made from soya milk that is coagulated and pressed into white blocks. It is often used as an alternative to chicken. Tempeh is made from soya, but the soya is fermented and made into a cake. It can often be used in spices, flax seeds, and brown rice.
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S. Leo, Content Blogger, Journalism and Content Marketing, Mexico
Answered Dec 15, 2020
One of the ways to differentiate between tofu and tempeh is by looking at how they are prepared. Tofu is a protein-rich food made from coagulated or curdled soy milk. Tempeh, on the other hand, is made from partially-cooked fermented soybeans. When tofu is cooked with other foods, it can absorb their flavors.
In contrast, tempeh has been described by many to have an earthy taste. Another way of differentiating tofu and tempeh is by comparing the nutritional benefits of the two foods. The calorie content of tempeh is higher than that of tofu. Tempeh also contains more protein than tofu.
For instance, tofu has a total of 8 grams of protein, whereas the protein content of tempeh goes up to 16 grams. Tempeh also contains more fiber compared to tofu. However, more calcium is found in tofu than in tempeh. Aside from these little differences, tempeh and tofu are free of cholesterol.
When it comes to food nourishment, tofu, and tempeh are two great foods that possess very similar nutrient profiles, and either would make a beneficial addition to a healthy breakfast or meal. Tofu, which is more common and known, is derived from coagulated soya milk pressed into solid white blocks. It’s available in a variety, ranging from the firm, soft, and silken.
Although it usually has a Jell-O-like jiggle. And while tofu can be sold spiced, it’s basically without flavor. Tempeh also is made from soya beans that have been fermented and contained into a firm, dense cake. Some types can be seen to have quinoa, brown rice, flax seeds, and spices. Tempeh is known to be chewy, and it bears a demented, earthy taste, while tofu is more neutral and tends to absorb the flavors of the foods it’s conjoined with. Most tempeh products are either “gluten-free” or “contain wheat” on the package.
I think it is good to start stating some of the differences that exist between tofu and tempeh by explaining how the two are prepared. Tofu is prepared by curdling soya milk with a particular coagulant. In contrast, tempeh is made into solid blocks from partially-cooked fermented soya beans. There are five different ways by which tofu can be a package; it can be packaged to be sold, firm, silken, extra firm, and can be packaged in water.
In contrast, the solid blocks of tempeh are usually packaged to look like rectangular pieces. Another difference between the two is their taste, while tofu is tasteless; tempeh has a sweet flavor, though tofu can absorb flavors when cooked in spicy dishes. When you compare the calorie content of the two, tempeh has more calories compared to tofu. Another difference is that tofu has less protein content compared to tempeh.
For example, a 100-gram serving of each contains 16 grams and 19 grams of protein for tofu and tempeh, respectively.