Tempeh versus Tofu? While tofu is a vegan’s friend and a fantastic healthy meat alternative, did you know that tempeh has more protein and fiber than tofu? 15.4 grams in just a half cup! It’s a little more exotic and mysterious so some shy away from using this slightly sweet, chewy meat substitute, but once you try it and start using it in your dishes you will fall head over heels for tempeh. If you are a vegan, vegetarian or just trying to limit your meat intake, tempeh is a fantastic alternative to tofu and meat.
With Thanksgiving coming up in just a few weeks, tempeh is a kind of sexy turkey alternative 😉 You can even top some tempeh with cranberry sauce for a festive treat that every one will enjoy! This week I made a Balsamic Tempeh that was so so yummy. And I only used 7 ingredients. It’s simple, vegan, flavorful and in less than 30 minutes this dish was on the table!
Tempeh versus Tofu
This non-GMO, less processed alternative to tofu is made from fermented cooked soybeans with a special kind of mold. Don’t let that fool you…it actually has a really mild earthy taste. And it is a probiotic winner! It’s flavor makes this a really versatile soy product. The texture is pretty close to a veggie burger patty. You can crumble it, add it to veggies, make tacos, use it in soups, sauces, and even sweets!
The protein, fiber, calcium and iron found in tempeh make this a must have in your kitchen! There are so many vitamins and minerals found in this little fermented soy patty. And the proteins are more digestible than tofu because of the fermentation process.
Balsamic Tempeh Recipe
Prep and Cook Time: 30 minutes
1 package tempeh
1/4 cup olive oil
1/4 cup maple syrup
2 T tamari
4 T balsamic vinegar
2 T thyme
3 cloves garlic, minced
low sodium vegan chicken salt
Break tempeh into chunks and combine with olive oil.
In a small bowl, whisk together maple syrup, tamari, balsamic vinegar, thyme and garlic.
Add tempeh to the marinade and toss to coat.
Heat large pan over medium high heat. Add marinated to tempeh and cook for 5-8 minutes on each side, until golden brown and a little crispy.
Pour remaining marinade over tempeh and cook over low heat for another 5 minutes.
Sprinkle with low sodium vegan chicken salt.
I like to serve this on top of a bed of cauliflower rice and steamed broccoli.
Mama on the Glow