Seed Protein: Tofu, Tempeh, Seitan

Tofu, Tempeh, Seitan

When making these seed proteins from their whole seed, it is difficult to avoid being in awe of the miracle. Since these already transformed, processed seed protein ingredients are readily available, it isn’t necessary to make these foods from scratch. However, the information about how to do so is in the classroom.

Through cooking, we process soybeans, whole wheat and whole spelt. They go through several consecutively arranged cooking methods to create interesting and memorable “comfort food.”

This topic will apply combinations of 15 cooking methods with creative processes to further manipulate texture, flavor and taste.  Once these proteins are fully designed into a texture/color/taste/flavor profile, they are then ready to be incorporated tastefully into beautiful dishes with vegetables or grains, and/or sauces.

The information in this topic is valuable when inventing new, plant-based food products and menus designed to replace traditional animal protein dishes.


Making Tofu & Tempeh from the whole bean

Making Seitan from the whole grains


Creating dishes that focus on texture, color, taste

Placing these proteins into meal compositions

10 cooking methods for plant-based seed proteins