Both tofu and Tempeh are made from the soybean plant. Though similar to each other, there are some important differences. Tempeh is made from partially cooked and fermented whole soybeans which have been pressed into a cake or patty form. In contrast, tofu is made from soy milk curds which have been pressed into various forms. As a result, Tempeh offers higher amounts of protein and dietary fiber, as well as more vitamins, because the process used to make it preserves the whole bean. Because it is made using whole beans instead of milk from soybeans, Tempeh has a firmer texture and stronger flavor when compared to its more well-known cousin, tofu. In fact, Tempeh is closer to miso than it is to tofu.