Tempeh and tofu are both nutritious. Tempeh provides more protein, fiber, iron and potassium per serving, while tofu contains more calcium and low in calories. Tofu provides a complete source of protein and it provides all amino acids which body needs to create muscle, hormones and antibodies. Where as tempeh contains isoflavanoids like phenolic acid, phytosterols which can lower cholesterol.
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Tempeh and tofu both are processed soy products. Tofu, which is more widespread, is made from coagulated soy milk pressed into solid white blocks. Tempeh is chewy and bears a nutty, taste, while tofu is more neutral and tends to absorb the flavors of the foods it's cooked with. Tempeh is high in fat where as tofu is low in fat and rich source of sodium.
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Tempeh and tofu originate from the same source, soy, but tempeh contains a higher content of protein, fiber, and vitamins, in addition to being less processed than tofu and therefore can be considered healthier.
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