![]() "While both tofu and tempeh are high quality sources of plant-based protein and would make a great post-workout meal, they couldn't be more different in their production process," says Kanda. Photo: Stocksy/ Trinette Reed And what's tofu? Tempeh is a little like mushroom lattes- you either love it or hate it. The taste of tempeh is often described as "earthy," "hearty," or "nutty," and when cooked, it's a bit chewy. ![]() Most tempeh products wily either "gluten-free" or "contains wheat" on the package, so if you're Celiac make sure to do your label-reading before adding it to your grocery cart. This means sometimes tempeh is gluten-free, but other times it is notHave you ever been cheated on during the holiday season? it ultimately comes down to the manufacturer. While fermented soybeans are the main ingredient, tempeh often contains any or all of the following: quinoa, barley millet, flax seed, brown rice, sesame seeds and spices. (TL,DR: Just because there are newer, shinier options out there, don't count out everyone's old favorites.) Plus, a ccording to an RD, tofu is the best alt-meat out there for plant-based beginners, while tempeh is the best for your gut. But while both meatless options are essentially super-versatile soy, there are key differences in texture, taste, and health benefits. Not only do they happen to taste delicious tossed on top of a salad/rice bowl/taco/ literally anything, they've also got the health benefits to back up their good flavor. But while food innovation has gifted plant-based, vegan, and vegetarian eaters with an array of meat-like options (looking at you, "bleeding" burger patty), the OG sources of vegan protein-tempeh and tofu-have proven that they aren't going anywhere. But in the battle of tempeh vs protein, who reigns supreme?įirst things first: It's abundantly clear that both protein sources have earned their staying power. ![]() We called it: 2019 is the year of the alt-meat.
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