Now That You Have Finally Gotten Into Tofu — Drop It For Tempeh

You’ll be glad you did

Courtesy of deadlyxdelish.

Just the other day, I was whipping up one of my specialties — tempeh pasta with red sauce. Pan-seared tempeh crumbles, sautéed green onion, any type of pasta, and marinara. It’s delicious and super easy.

As I handed my mom her bowl of sauce-covered noodles, she asked me what the meat substitute was.

“It’s tempeh” I answered. What came next was just evil.

“Oh, cool. That is like tofu, right?”

NO, MOM. It is NOT like tofu. I was furious. Tempeh is this beautiful fermented food crafted by the Gods themselves from soybeans. We humans are lucky to have it in the pantry. Tofu is just, well, tofu.

Here is why you should use tempeh instead of tofu indefinitely.

1. The Scrumptious Taste

I have heard that people do not like tempeh because it is bitter. In reality, they totally goofed on the cooking procedure. Similar to how plantains open up with a beautiful flavor after some heat, tempeh needs a little TLC.

First, take your brick of tempeh out of the package and give it a little hot water rinse. That's really all it needs since you are going to be then cooking it which will do wonders to it…