Hungry Haley

it's more than food

Tofu vs. Tempeh

Haley HansenComment

While these are both essentially just rich sources of vegetarian/vegan protein made from soy, there are some differences worth pointing out. if you've never tried either of these, let this be your starting point - you'd be surprised at their versatility, texture, and flavor possibilities! I cook with both tofu and tempeh four to five times a week because they're quick, affordable, and full of protein. 

Tofu - 

  • What it is: soymilk that has been curdled and pressed into a cube. 
  • Benefits: click here to read more.
    • high-protein and fiber
    • low-cholesterol and fat 
    • good source of calcium and other vitamins and minerals 
  • How to use it: 
    • stir-fry w/ veggies 
    • bake, pan-fry, or grill 
    • blend into smoothies 
  • Note - I usually try to find organic/non-GMO soy products, just to be safe. 

Tempeh - (my personal favorite) 

  • What it is: cooked and fermented soybeans pressed into a patty.
  • Benefits: 
    • high-protein and fiber
    • low-cholesterol and fat 
    • fermented - good for digestion 
    • vegan
  • How to use it:
    • stir-fry
    • grill
    • bake
    • pan-fry
  • Note - tempeh usually has grains like brown rice, quinoa, farro, or barley pressed into the patty as well, so read the ingredients and avoid those grains if you need to. 

If you still haven't tried either, TRY THEM. Here's some inspiration and recipe ideas to get you excited, because you most definitely should be. 

Any suggestions for the next post? Tell me below or email me! Thanks for reading :)