What is the difference between tofu tempeh and seitan

You can buy it ready-to-cook, or buy dried wheat gluten and mix it with water yourself. One thing to note is that most store-bought seitan is seasoned with salt and other ingredients, so beware of the sodium content before cooking. Cooking tip: Because of its dense, slightly spongy texture, seitan makes a great meat substitute. Use it in place of beef in fajitas or cheesesteaks or in place of chicken in stir-fries.

If you want a lower-calorie option that will take on whatever flavor you add, tofu is your best best. She started her career as a restaurant line cook, then became a food editor at BuzzFeed, and later the features editor at SELF.

Follow her on Twitter christinejbyrne and on Instagram xtinebyrne for lots of breakfast photos, outdoorsy things, and really cute videos of her dog, Boss. Your email address will not be published. Tempeh is similar to tofu in that it is made from soybeans, but it can also be produced with other beans or legumes. The beans or legumes are cooked, fermented, and pressed into dense blocks. Tofu is the most flexible out of the group, cooking-wise.

This is because it comes in a variety of textures depending how much water is pressed out and is pretty bland. Tempeh offers a stronger nutty flavor and is more dense and higher in fiber and protein than tofu. You can even crisp your tofu by tossing it in cornstarch no deep frying needed.

Just find the right kind you personally enjoy and add it your dish! Unlike tofu and tempeh, seitan is derived from wheat gluten.

The product is made by washing dough made from wheat flour until all the starch has been removed, resulting in a sticky mass that can be manipulated and shaped. Tempeh originates from Indonesia, and is specifically said to come from Java. Tofu, on the other hand, has been consumed for thousands of years and is believed to have originated in China, where the soybean product slowly spread throughout Asia before making its way stateside.

Like tofu, seitan also came to the states by way of China. Seitan has been made and consumed for thousands of years, allegedly due to Buddhist teachings that encouraged followers to subscribe to a plant-based diet. The flavor is vaguely nutty and savory, similar to mushrooms, though a lot can be done to it -- like sauces and grilling -- to coax out deeper notes.

Tofu is not quite as flavorful, but makes for a wonderful base. Depending on the type of tofu you buy, the texture can be different. Even so, the firmest tofu available is still much softer than tempeh and can crumble. Softer tofus are pudding-like, and fried cubes can be spongy. Manatita, there is something here for everyone, right? Yes for some gluten is a problem; my Godson is gluten-intolerant, so I understand. I have written about quinoa and it is my favorite plant-based protein, but for those who desire something "meaty" these three can come to the rescue.

I have never tried any of these foods, but your explanations are interesting and makes me want to try it. Tofu is natural for me, but I like to mix it with other plant proteins and quorn.

This is purely because so many things can cause us problems now, according to the experts, including Tofu. Seitan is gluten? Not good for those who wish to avoid wheat, but the others like Quinoa and tempeh I like.

When I started eating Tofu X number of years ago, I used the white blocks, but for some time now, I have been buying the light brown pieces. They call them saute, no? Brenda, I knew this would not be everyone's cup of tea, but there are a growing number of people who are trying to introduce more plant-based foods into their diet. Thanks for stopping by; have a great week. Thanks, sis. Yes, tofu is much like zucchini in that regard--no flavor of its own but plays well with others. You make an excellent point about non-GMO.

Once upon a time ago, I was a vegetarian for about three years. I made tofu scrambled eggs quite often. I still occasionally cook with it.

One night I made tofu tacos. Neither my son nor I could tell that it wasn't ground beef. One bit of warning though: buy certified organic, non-GMO tofu. Soy is America's number one GMO product. Good morning Bill, and I already knew that you and tofu are not on speaking terms. I'll bet Bev will like the other two and out of love you might even give them a try, right? Thank you Ann. It's a shame that seitan is so tasty, but is literally a lump of gluten.

If you can find tempeh the soy bean cake you might find that more to your liking. I won't go near tofu, my friend. Hopefully the other two are more appealing to me. I will pass this on to Bev since she likes tofu, and probably would like the other two.

So for my wife, I thank you!!! Very interesting, Linda. I've often wondered about these sort of foods though I've never heard of Seitan and got confused. You've set it all out clearly, as always, and now I'm tempted to try some, though I'm fairly traditional in my eating.

I also have to keep to gluten and dairy free with some of my family, so it's a balance!