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  • Nigel Cleary

Tofu & Tempeh




Tofu and Tempeh are great plant based sources of protein, they are both made from soy bean curds and are very easy to cook, you can fry, grill or roast them, try marinating them in your favourite spices & sauces, serve them shallow fried in seasoned batter or include them in a stir-fry.


Tofu and Tempeh are both nutritious. Tempeh provides more protein, fibre, iron, and potassium per serving, while tofu contains more calcium and is lower in calories. In addition to their nutritional commonalities, Tofu and Tempeh provide similar health benefits.



The pre-prepared range of Tofu and Tempeh products available at supermarkets includes, sausages, nuggets, cream cheese alternatives, silken tofu yogurts, joints and roulades and the range of these products is ever expanding.




Tofu and Tempeh are gluten free, low in calories, cholesterol free and provide iron and calcium as well as plant protein.


Health Benefits: Soy foods are excellent sources of protein, especially when they replace other, less healthy foods such as animal fats and red or processed meats. Soy foods have been linked to lower rates of heart disease and may even help lower cholesterol.


Sustainability: The vast majority of soybeans are grown for livestock feed (around 70%) rather than human consumption (around 6%) . Another smaller portion of soybeans is used to make biodiesel. So, this leaves Tofu/Tempeh and other soy-based food products low on the list of soybean uses. In other words, animal agriculture is much more at fault for excessive deforestation than tofu.








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