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.