What is the difference between tempeh and tofu?

tempeh and tofu are versatile sources of vegan proteins made of processed soybeans. Although tempeh and tofu come from the same plant, they undergo two different processes to lead to different products. The less processed option is tempeh, which tastes slightly walnut, is higher in protein and fibers and has a stronger and drier texture than tofu. Tofu is smooth and almost tasteless and is wrapped in water to make the product wet. Both tempeh and tofu are common substitutions of animal proteins in vegan and vegetarian cooking. To make tempeh, cooked, soybeans ferment bacteria or culture agent. Home tempeh can be made by purchasing a tempeh starter, which contains the correct tension of bacteria for the fermentation process. Fermentation of soybeans to make tempeh similar to the introduction of living cultures into milk to make yoghurt. After holding soy and bacteria mixture at a temperature of approximately 86 degrees Fahrenheit (approximately 30 degrees Celsius) for about 24 hours is tempehcompleted.

While the tempeh is analogous to the process of creating yogurt, so tofu is analogous to the production of cheeses. Instead of fermentation of whole soybeans, such as the tempeh, tofu is made by precipitation of soymilka and compressing cottage cheese into blocks. Fresh Soymilk is mixed with a thickening agent called a coagulant and then heated until the milk is wavy. The jerks are collected and separated from excess liquid and then pushed into cakes or blocks. Tofu is available in several different textures from the softest silk tof to the worst and most singing extra solid tofu.

Some very noticeable differences between tempeh and tofu are taste and texture. While both products are mild, tempeh boasts a slight walnut or earth taste. Contraly, tofu is almost quite bland and tasteless. Both tempeh and tofu rely on other ingredients that are cooked for taste and act like itUby to absorb the spices or sauces with which they are ready. In general, the tempeh has a stronger and drier consistency, while tofu is smooth and humid and must be stored in water to prevent drying.

Although both tempeh and tofu are significant protein sources, tempeh generally has more protein because it is derived directly from soyans, not soy milk. Similarly, tempeh also has more fiber than tofu because it is less processed and made of whole beans. As far as calories are concerned, Tofu is almost half of the caloric as tempeh, but both have less fat and calories than their counterparts of animal proteins.

tofu can be packed and purchased in two ways. The silk tofu is often firmly packed on a cardboard without water and stored at a room temperature. Fixed and extra solid tofu usually occur in small blocks from water from drying. Tempeh is generally sold in flat strips of approximately 8 inches (about 20 cm) long.