As nutritionists advise, both tofu and tempeh are excellent options for a plant-based diet. Both have high protein and low-fat content. But there are differences between the two that may make one more suitable for certain diets.
Special to The Roosevelt Island Daily News
Tofu
Tofu, also known as bean curd, is made from soy milk and is a great source of protein, calcium, and iron. One serving (3.5oz) of tofu contains around 10g of protein, 350mg of calcium, and 1.2mg of iron.
Tofu is also low in calories, with a serving containing only around 70 calories. Tofu is also a good source of magnesium and phosphorus, important minerals for bone health.
Tempeh, another soy-based product, is made from fermented soybeans and has a nuttier flavor and firmer texture than tofu. One serving of tempeh (3.5oz) contains around 19g of protein, 214mg of calcium, and 2.5mg of iron.
Tempeh is also a good source of manganese, an essential mineral involved in bone development and wound healing.
Tofu and Tempeh: Preparations
Both tofu and tempeh can be baked, stir-fried, grilled, or sautéed to make a variety of flavorful dishes. But tempeh is more versatile than tofu in its texture and can be crumbled, sliced or grated like cheese. That makes tempeh an easier alternative to meat in dishes like tacos or stir-fries.
Tofu is a great ingredient for smoothies, dips, and vegan desserts.
In terms of suitability for certain diets, both tofu and tempeh are great for vegetarians, vegans and anyone looking to reduce their meat intake while maintaining adequate protein levels.
However, tempeh may be a better option for those who are gluten intolerant or have celiac disease because it contains no wheat, unlike some types of tofu which may contain wheat as a thickener.
Checking ingredient labels is always advised.
In conclusion, both tofu and tempeh offer excellent nutritional benefits and are healthy protein sources for those following a plant-based diet.
While both contain important micronutrients like calcium and iron, tempeh is a superior source of protein and other minerals like manganese. Ultimately, the choice between tofu and tempeh depends mainly on personal preferences and suitability for specific dietary requirements.
