TOFU

Tofu, also known as bean curd, is a vegetarian food made by coagulating soy milk (which is extracted from soaked, ground soybeans) and then pressing the resulting curds into soft white blocks. It is often consumed as a meat alternative and is very popular in Asian cuisines. Tofu is an amazingly versatile and healthy food which can be used in a variety of dishes.

Tofu is one of the world's most popular sources of high quality, low cost protein. For 2,000 years it has been a staple food throughout East and Southeast Asia, and today forms the protein backbone of the diets of more than one billion people.

Tofu contains ~11% protein, is rich in isoflavones and phytoestrogens (natural estrogen-like plant compounds which have a number of health benefits), low in saturated fats, easy to digest and entirely free of cholesterol. Simply put, it is an ideal diet food. Studies have also shown that tofu can help in preventing cancer, heart disease and other health problems.

TEMPEH​

Tempeh is a traditional soy product originating from Indonesia where it has been a staple food for many centuries. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form which is very similar to a firm vegetarian burger patty.

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With a meat-like texture and a satisfying mushroom-nutty flavour, tempeh can be served as a main ingredient in meals in place of meat. It is highly nutritious, containing about as much protein by weight as chicken and beef and nearly twice as much as in tofu. Tempeh is also free of cholesterol and contains only ~120-160 calories per 100 grams. 

Newly discovered in the West, tempeh is rapidly becoming an ideal food for vegetarians, vegans and healthy eaters.

Like tofu, tempeh is remarkably versatile. It can be used in nearly any type of cooking style for quick, easy and nutritious meals.