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.