Whether you're a vegetarian or not, everyone can benefit from regularly eating meatless meals. Soy products are healthy sources of protein and they're a great alternative when trying to cut back on meat and dairy products, which are high in cholesterol.
Tofu and tempeh are both made from soybeans, but is one healthier than the other? Check out this chart comparison below.
|How it's made||By curdling fresh hot soymilk with a coagulant||By fermenting cooked soybeans with a mold|
|How it's sold||Five inch-sized blocks, in five varieties: silken (used for creamy dishes), soft (great for soups), firm, and extra firm (the last three are great for stir fries); packaged in water to help it stay moist||Flat rectangular pieces about eight inches long|
|Appearance||White, smooth, and wet||Brownish in color and dry; can see the whole soybeans|
|Consistency||Soft, smooth, and spongy||Firm and chewy||Flavor||Has hardly any taste on its own, but when added to recipes, takes on the flavor of whatever you're making||Has a slight earthy sweet taste|
|Calories in 1/2 cup||97||160|
|Protein (g) in 1/2 cup||10.1||15.4|
|Fiber (g) in 1/2 cup||.5||3.5|
Since tempeh is less processed than tofu, it's healthier in general containing more protein and fiber than tofu. If you've never tried tempeh, you can find it at most health food stores (it's refrigerated). Incorporate this soy product into your recipes by crumbling it up and adding it to soups, casseroles, and your pasta sauce. Tempeh adds a chewy consistency to your dishes along with extra protein and fiber.