Hungry: Eleven Ace Tempeh Recipes
Tempeh. Is it the edgier sister of tofu? I think it might be. Made from soy beans, just like tofu, tempeh originates from Java. While tofu is made from curdled and coagulated soy milk, tempeh is made from fermented soy. That doesn’t sound very nice actually. Luckily, it is nice. So read on.
You can buy tempeh flavoured or not. The fermentation process reduces the indigestible phytic acid found in soy products, and it’s packed full of protein which we KNOW is a good thing. Tempeh is less processed, making it a healthier choice in the Tofu vs Tempeh battle. If there is indeed a battle. Maybe you should just enjoy both?!
Tempeh’s got more flavour and is less of a neutral base than tofu. It’s sort of nutty and chewy and satisfying where tofu is comforting and yielding and spongey! If you’re not sure how to tempeh, I’m here to help. I’ve got a whole bunch of recipes together, ready for you to bust out a tempeh party. Tempeh parties? They’re a thing.
Are you a tempeh fan? Do you prefer it to tofu? Or do you like both?