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Looks like tofu, but it’s not. But tempeh is also made from soybeans. This Indonesian recipe inspired a British start-up, the Better Nature brand, which would like to use tempeh as a plant-based alternative to seafood.
It is an ingredient that vegans have included in their diet for a long time. Now, tempeh is gaining popularity as it is considered a staple in alternatives to animal food products. This paste, which shares a real resemblance with tofu, is even at the heart of innovations to replace fish and shellfish. The brand Better Nature aims, for example, to market its recipe by 2026.
Tempeh, what is it?
Before tasting this future vegetable fish, you have to start at the beginning, and find out what tempeh is. Available in the organic section, this recipe from Indonesia comes in the form of a slightly brown block. It can be confused with tofu, especially since tempeh is also made from soybeans. However, it is not the same thing.
In the case of tofu, which is of Chinese origin, it is soy milk which is curdled before being pressed to present itself in this form that we know, that is to say compact with a silky appearance. When it comes to tempeh, the manufacturing process is different. The recipe is the result of a fermentation that is activated by adding a mushroom to previously cooked and then crushed soybeans. In terms of taste, tempeh wins the battle against tofu thanks to a slight taste of nuts and its smoky notes. According to the brand Better Nature, the winner is also successful when it comes to evoking nutritional aspects. Tempeh contains more fiber, protein and iron than tofu.
You can follow the same cooking tips as for tofu when you want to accommodate tempeh. This marble-looking paste can be grilled to fit into a burger instead of a steak, but it can also be marinated before being grilled. For the cordon-bleu chefs who have a taste for culinary adventure, they can replace the meat of a bolognese by shredding the tempeh in the tomato base. We even spotted adaptations of our national beef bourguignon…
Given all these arguments, you are probably wondering why tempeh does not enjoy as much notoriety as tofu? Its cost is in fact higher, which has not helped to democratize it… The price per kilo exceeds 20 euros when tofu costs less than 10 euros per kilo in its natural and organic version.