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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.
Tofu may win the soy popularity contest, but tempeh claims victory in the protein department: It's made from soy beans instead of soy milk, which is why it has nearly double the amount (about 16 grams per 1/2 cup, compared to 10 grams in tofu). It's easy to make, too: Here are five ways you can customize it to your liking.