While tofu is still more popular and widely used, there’s another vegan protein source in town that you should get to know. It’s called tempeh – and right now it is sending the vegan cooking world into a frenzy. Both tofu and tempeh have been around since ancient times, but they are formed using very different processes.
What Is Tempeh?
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. WHile Tempeh is a little higher in calories, tempeh is less processed than tofu, and it’s healthier in general because it contains more protein and fiber
Tofu, as you probably already know, is made from heating and curdling fresh soy milk and then adding some type of coagulant to make a spongy substance, one that is great for absorbing delicious flavors. Tempeh, on the other hand, is made by naturally fermenting cooked soybeans for several days and then molding them into a block that is similar looking (but slightly more brown and less uniform in shape) to tofu. When it comes to taste between the two, tempeh can be described as a sweeter, stronger, and even earthier taste, while tofu is a little more plain. However, both tempeh and tofu soak up other flavors just as well, so the flavor of either on its own really shouldn’t be much of an issue.
Here’s a few of our favourite Tofu based recipes:
Tofu Tacos: Plant Based Treat For Taco Tuesday
Asian Garlic Tofu: Delicious Vegetarian Delight
Garlic Ginger Tofu Recipe For Vegans
So then why are people going crazy for tempeh?
Aside from it being the new kid on the block, it’s most likely that the health benefits have something to do with tempeh’s rising popularity. Unfortunately, much of the tofu you find today in the store is highly processed, while the tempeh you’ll find is much more natural.
Tempeh also has more protein and fiber than tofu which means for most people it’s a healthier addition to a vegan or vegetarian diet. Not to mention tempeh is high in vitamin B2 and other minerals like phosphorus, copper, magnesium, and manganese. Lastly, because tempeh goes through a natural fermentation process, its proteins are easier for the human body to digest.
What are some of the other reasons Tempeh is taking off?
It’s a GREAT Meat replacement for those who are new to the plant based diet.
Pan-fried tempeh is a great replacement for meat when thrown onto a sandwich. The chewiness & consistency of Tempeh offers a nice feel in the mouth. It has a bite to it that’s quite appealing to folks who miss the thickness and chew associated with meat.
So, the next time your looking for a protein source for your meal, consider swapping out your tofu for tempeh instead.
