![]() ![]() Seitan – Highest protein content of the 3, and a strong amino acid profile. ![]() More caloric dense than tofu, which could make it a better option than tofu for gaining weight. Tempeh – Fermented, and may digest better than tofu if it’s giving you stomach problems.Better amino acid profile than tempeh (comparable to seitan). Tofu – Fewest calories per serving, so good if limiting calories.There’s nothing major between them, but there are some differences (aside from taste) that may make one better than another in a certain situation: Objectively, tempeh, seitan, and tofu are great plant-based protein sources. ![]() All that means is that you should eat other sources of complementary protein throughout the day to get enough of those essential amino acids. However, tofu and tempeh are quite low in methionine, while seitan in low in lysine. Tempeh, tofu, and seitan all have reasonably good amino acid profiles. I’ve written detailed posts on the best vegan sources of methionine, and the best vegan sources of lysine if you need help with those. However, I highlighted the biggest limiting amino acids of each because a few are quite low.įor tempeh and tofu it’s methionine. While for seitan the limiting essential acid is lysine. It won’t take much more than a few servings to exceed 100% of your RDA for most essential amino acids. Overall, they all have solid amino acid profiles. Note that all the data for each food is in terms of the percent of the RDA per 100 calories.įor tofu, this would be just over 1 serving, while for tempeh it would be about 0.5 servings, and about a quarter of a serving for vital wheat gluten, as we looked at above in this post. As long as you don’t add too much sugar, I’d say that seitan is generally healthy for you. Some people cannot tolerate it at all, so obviously seitan is not a good food for them.īut if you don’t have any gluten sensitivity, vital wheat gluten is just protein (and we’ll look at the quality later), and whether or not seitan is good for you will depend on the recipe you use.įor the most part, recipes consist of nutritional yeast (arguably healthy) and spices. Yes, that gluten, the protein from wheat. The only required ingredient in seitan is vital wheat gluten. This is one question I’d like to address before moving on because it’s so common if you’ve never heard of seitan. Here’s the simplest seitan recipe that I’ve used, once you’re used to making it, you can make fancier things like seitan “brisket”. It’s a lot easier than making your own tofu or tempeh. However, most people make their own seitan. Seitan on the other hand won’t be called “seitan”, but many mock meats in the vegan/tofu section of stores have meat substitutes that are made from vital wheat gluten (the main requirement of being called seitan). The difference is that tofu and tempeh are easy to find in grocery stores. Most similar to real meat (think a chewy chicken breast).ĭepends on the seitan recipe you use, is very versatile.Īll 3 of these foods need to be prepared. Some people like adding sauce to it, some don’t. Firmness depends on the one you buy.īland, no real flavor (seasoning is important)Ī bit nutty and sour. ![]()
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