In this blog we are going to tell you about Difference between Tofu and Tempeh, so read this blog carefully to get the complete information.
Introduction
There are lots of soy products which are rich in flavor and taste and have been consumed by humans for centuries. Whether you are a vegetarian or a savory meat lover, soy is one of the best alternatives with ample protein. Tofu and tempeh are some of the common foods derived from soy where tofu is referred to as bean curd which is highly nutritious. Tempeh is available in firmer varieties and is mostly used in burger patties. Both tofu and tempeh are great meat alternatives and health experts advise consumers to ensure the product is manufactured from non-GMO soybeans.
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What is Tofu?
Tofu is processed similarly to the cheese and it is identical in appearance and texture to most cheese varieties. Created in China, about 2000 years ago; tofu has become one of the most popular delicacies in almost all parts of the world. People commonly use tofu in salads, smoothies, tacos, pancakes, sandwiches, toast, curries, rolls, soups and stir-fry mixes. With a bunch of nutrients, tofu also contains several macronutrients including anti-nutrients like phytates, lectins and trypsin inhibitors. A 100 gram serving of tofu contains the following:
- 8 grams of protein
- 2 grams of carbohydrates
- 1 gram of fibre
- 31% of the RDI of manganese
- 20% of the RDI of calcium
- 14% of the RDI of selenium
- 12% of the RDI of phosphorus
- 11% of the RDI of copper
- 9% of the RDI of iron and magnesium
- 6% of the RDI of zinc
What is Tempeh?
Tempeh is another product from soybeans, which is made through fermentation of soybeans into chewy blocks. Initially originated in Indonesia, tempeh has been used as a staple meat replacement option since the 12th century. People commonly use tempeh in several ways including tacos, salads, burgers and vegan BBQ. A 100 grams serving of tempeh contains the following:
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- 38% of the RDI of protein (approximately 19g)
- 20% of the RDI of magnesium
- 16% of the RDI of fat
- 15% of the RDI of iron
- 11% of RDI of potassium
- 11% of the RDI of calcium
- 10% of the RDI of vitamin B6
- 3% of the RDI carbohydrates
- 1% of the RDI of Vitamin B12
Key Difference between Tofu and Tempeh
- Manufacturing Process – Tofu is made after curdling soy milk with a coagulant while tempeh is made through the fermentation of soybeans into solid blocks.
- Packaging – Tofu blocks can be packaged in different ways: soft, silken, firm, extra-firm and in water while tempeh is packaged in eight-inch rectangular pieces.
- Appearance – Tofu is mostly white or cream and tempeh is usually brown in color.
- Consistency – Tofu is cheese-like soft and spongy while temper is chewy and very firm.
- Taste – Tofu has no flavor or taste on its own. On the other hand, tempeh has an earthy and sweet flavor.
- Calories – Tempeh has slightly more calories than tofu.
- Protein Content – Tempeh has more protein content as compared to tofu.
- Popularity – Since the production of tempeh is less than tofu thus, tofu is much more common than tempeh.
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Final words
Both tofu and tempeh are products of soybeans and a great source of protein. Tofu undergoes a lot more processing than tempeh with a soft and tasteless texture. Being an amazing alternative to meat, people consume tofu and tempeh in a great quantity.