HR-2003 Culinary

Vegetarian options are plentiful sources of protein and high quality at the same time as the calories and nutrients. You’ve probably heard of tofu, but might not have heard of tempeh. What is the difference and what is better? This article answers these questions and many more.

Tofu is made from soybeans and is originally from China. First, soymilk curdled the milk and then the curd, a bit like soft cheese, white blocks. Tofu taste is not much on their own and should never be eaten Sun must always be marinated or seasoned and preferably printed for the herbs. The more water on your tofu, more room for herbs.

Tempeh is made from soybeans, but soybeans are grown naturally subjected to a fermentation process. This method makes the soy stick together in his office as a block, we see in today’s markets. It is certainly more fleshy texture than tofu. It `s origin and Indonesian tempeh is still an important source of protein in the islands.

The main difference between tofu and tempeh is texture. While the tofu is soft and free of taste, temperature has a firm texture and a more intense flavor. Nutritionally, tofu is rich in protein. A serving of tofu has as much protein as a similar proportion of the hamburger. Tofu is a good source of vitamins, calcium, iron and B complex, low in carbohydrates and calories and are high in protein: 40 grams per cup! Tempeh is often used for veggie burgers, steak and vegetarian bacon. Tempeh is rich in protein and 30 grams for a cup and a lot of vitamin B complex

Because the two sources of vegetable protein rich in protein and contain many nutritional benefits which is better? Well, that is, most vegetarians consume both, there are countless delicious recipes that can be made with one of these versatile vegetarian diet. Some say that tempeh is better because it is something less processed, others say that the tofu is better because it is higher in protein.

I think it’s a personal decision in the taste of food, because both are incredibly nutritious and good for you. My favorite is the tofu, because it is flexible and takes the flavor of the herbs that you provide. It’s perfect for making sauces, desserts, entrees, dairy substitutes such as feta cheese and fresh cheese, and the list goes on … The tofu soup, tofu steak, tofu cakes, puddings, cheese, etc. .. Tempeh is not as flexible and has been reserved for a main meal or breakfast, lunch or dinner. Tempeh is perfect for the tortillas Reuben sandwich, salad chyck, chili, stroganoff and Bourguignon.

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