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Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
In a tempeh vs. tofu showdown, tempeh is for sure the underdog. After years of neglect and vast under appreciation, tempeh is finally on its way to becoming a household staple. Tofu, on the other hand, has been our go-to for everything.From scrambled eggs to vegan ricotta, tofu has been our staple vegan protein for as long as I can remember.ofu is made from soymilk and has a protein content of about 12 grams per 4 ounce serving. Tempeh is made from whole soybeans, and consequently its protein content is almost double that of tofuâs at 22 grams per 4 ounce serving. Both proteins have B vitamins, iron, potassium, dietary fiber, and no cholesterol.