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Vegan at Heart

30 Missions

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Mission #21:
Tempeh and Tofu

Dear Vegan at Heart,

Today’s mission is to read about what to do with tempeh and tofu.

So we know that legumes, nuts, and quinoa are great sources of protein. Now let’s read about tempeh and tofu!

1.) Set your timer to 5 minutes.

2.) Read the following info and recipe ideas:

Tofu: bean curd produced by coagulating soy milk and pressing the resulting curds. The brilliant thing about tofu is that it takes on the taste and texture of whatever it’s cooked in. Adding to its versatility is the fact that it comes in soft/silken, firm, and extra firm. Soft or silken tofu is ideal for dressings, soups, smoothies, and desserts. Firm and Extra firm tofu are perfect for scrambling, marinating, braising and sautéing.

This recipe for tofu is the highest-rated recipe on vegweb!
General Tao’s Tofu

An amazing Caesar salad recipe that uses silken tofu

Tempeh: fermented, cracked soybeans that have a meatier texture than tofu. Tempeh is also less processed, so it’s even healthier for you than tofu and is digested more easily. Tempeh is toothsome and tasty when marinated. You really do have to prepare it correctly or it will have sort of a skunky flavor. If you’re going to use it in a salad or sandwich filling that doesn’t require further cooking, steam it for 20 min. If you’re going to further cook it (sauté or stir-fry, for example), steam it for 10-15 mins. If you’re going to bake it for 20 min. or more at 350 or more degrees, no steaming required.

Try your hand at Super Easy BBQ Tempeh

This is a hearty, protein-laden recipe for Tempeh Chili con Frijoles

3.) If any of these recipes look good to you, add the ingredients to your shopping list!

;-) Marisa


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