Tempeh Recipes

Tempeh vs. Tofu

Tempeh and tofu are both versatile plant-based proteins, but they differ in taste, texture, and nutrition. Tempeh, a fermented soybean product with a nutty flavor and firm texture, is richer in protein, fiber, and probiotics, making it great for hearty dishes. Tofu, made from curdled soy milk, has a softer texture and neutral flavor, perfect for absorbing sauces and working in dishes like stir-fries, desserts, or smoothies.