Quick answer
Tempeh (Level 1) edges out tofu (Level 2) as it uses whole soybeans fermented with Rhizopus mold, while tofu requires an extra step of making soy milk and coagulating it. Both are excellent minimally processed plant proteins.
Processing levels can vary significantly between brands and specific products within each category. Always check the ingredient list of the specific product you are considering. Use our product search to look up exact processing scores. These comparisons evaluate processing level and ingredient composition only. They do not account for taste, price, convenience, cultural significance, or individual dietary needs.
How do they compare by the numbers?
Sample products from each
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Frequently asked questions
Is tempeh less processed than tofu?
Slightly, in our analysis. Tempeh ferments whole soybeans, while tofu requires the extra steps of making soy milk and coagulating it. Plain versions of both rank among the simpler products in our database; flavored and pre-seasoned versions score higher.
Are tofu and tempeh considered whole foods?
Plain tofu and tempeh are traditional soy products made with a handful of ingredients, and both score in the lower processing levels in our analysis. Marinated, baked, or flavored varieties add ingredients that raise their scores.