Hemp Tofu: The Review!

Hemp Tofu: The Review!I finally got a chance to try the new soy-free hemp tofu from Tempt.

Soy gets a bad rep in the food world, and not all of it is deserved. My friend Tanya Sitton did a great piece on soy and health for Eat Drink Better, and I hope you’ll give it a read. She looks at some of the critiques about soy and does some good, old-fashion debunking.

Soy-free tofu is something I’ve been interested in for a long time. Ever since making tofu with my girlfriends, I’ve wondered about making it from beans other than soy.

More about tofu: Making Tofu from Scratch, Chickpea-Based Tofu Alternative

I don’t think that soy deserves the vitriol it gets in the media, but I’m partial to the idea of “everything in moderation.” The thing is, I’m also partial to tofu. Dave and I probably go through three to five blocks of the stuff every week, and now that Darrol is doing finger food, we buy even more. Cubed tofu is one of my little guy’s favorite things!

Hemp Tofu and Avocado

Hemp Tofu Review

I bought the Chimichurry seasoned Hemp Tofu from Tempt, and to test it out I had it for lunch. I prepared it super simply, just like I would a soy-based seasoned tofu: sliced into pieces with a side of sriracha-avocado salad.

You guys, I wanted so badly to try this and fall instantly in love. I love tofu, and I love hemp’s nutritional superpowers. I had visions of stir fries running through my head. Tempt’s hemp tofu was kind of a let-down, though.

I think that calling this product tofu does it a disservice. It’s texturally a lot more like tempeh, but I think calling it a mini hemp loaf would be more accurate. It has a grainy texture that I wouldn’t have minded if I hadn’t been expecting smooth, creamy tofu.

Hemp Tofu Ingredients

Here’s a shot of the ingredients and nutritional info for the hemp tofu.

Wondering what gellan gum is? Read my piece on that ingredient at Eat Drink Better!

My friend Elena from Vegan ESP commented on Facebook when I mentioned picking up this tofu. She said she’d tried a different variety, and found it bland. I thought this chimichurri flavor was pretty nonexistant in the block that I picked up. It tasted a lot better after I doused it in balsamic vinegar and nooch:

Hemp Tofu with Balsamic and Nooch

Honestly, I’m not sure that I’d buy hemp tofu again. It’s kind of pricey, and I’m not worried about the amount of tofu that I’m eating right now.

Have any of you guys tried Tempt’s Hemp Tofu? Did you like it? How did you prepare it?

 

14 comments on “Hemp Tofu: The Review!
  1. I am not supposed to eat soy because it is goitrogenic, (along with cabbage/broc/kale family and some other vegs!) so I quit being a veg, after a quarter century! But I don’t like meat that much so am having problems being a flexitarian. Loved tempeh though, better than tofu (nutty taste!) so will look for/special order this @ my local small city coop. (No whole foods in most of this state). I read that it *is* very crumbly and to work with that, instead of expecting it to be smooth.

    Also, something to consider – high content of omega3s that are not available in many veg forms, other than also pricey chia or flax seeds and purslane (verdolagas in Espanol).

    Also, 90% of soy is GMO, just like corn, so if one has concerns about that, this might another reaon for further exploring.

  2. Thanks for posting about this! I tried the plain hemp tofu this morning and pan fried it without oil (didn’t stick to the pan, I assume because of the oils naturally present in it?). I added garlic powder, chili powder, turmeric, cayenne, some italian seasoning, a tiny squeeze of lemon juice, a dash or two of red wine vinegar, and sea salt. I wish I’d thought of nooch… that would have added a little something too. I tasted as I added spices and such and that’s why I ended up adding such random stuff. I kept thinking, “Nope, needs way more flavor.” Plain it’s not very tasty (the tang you taste is from the cultures in it, I imagine). After all my additions though, I liked it and ate more than I planned on. I’ll totally eat it again. Next time I want to try pressing the water out like you would for tofu, weighing it down between towels to absorb the water. I like a firm texture.

    • Ooh I would love to hear how it goes with the water pressed out. I’m still a little wary, since it was expensive and I wasn’t crazy about it.

  3. I’m vegan and totally allergic to soy so I am SO EXCITED that this product is now available! I am going to try and make lasagna with it, using it to make the “tofu” ricotta that we all know so well. That’s the only place I really miss tofu, so I’m hoping it does the job well!

  4. Well just pan fried it “burnt really” seemed to have better texture. I added it to a salad. It is very much like tempeh but a little tastier I think.
    The marinade is kinda a joke but nice try. I’m wondering what baking will do. I’ll do half the chorizo in the oven and report back.

  5. Thanks for the review–it’s always nice to get honesty, but specific reasons for the opinion are also a huge plus!

    I actually saw this in my Whole Foods for the first time this morning and considered trying it, but passed. I have heard mixed reviews about it (even before yours!), especially the texture, and so even though I feel like at this point I’d be prepared for it, I’m not sure I’d totally be able to shake the expectation of smooth tofu texture. Like you, I’m not concerned about the amount of tofu I’m currently eating so I don’t feel much of a need to make a switch.

  6. its kind of a mushy tempeh. i took a while to like Tempeh as well. the different texture and taste and then cooking it my way made it more acceptable and now i can eat it mostly any way it is served. not raw though

    i made it into a curried version with oil to crisp it up and the scramble. i preferred the curried version with the crispy edges of the ones that did not fall apart, also because there was enough spice to mask the taste. the texture was not as bothersome then. in the scramble, the texture and the taste were quite apparent. i might end up liking it more and more if i cook with it. hubbs loved it, but then he loves a lot of questionable tastes:) we ordered some veggie fajitas and he gulped the whole thing down. i was like the veggies are mushy and all taste of mushrooms even with largely cauliflower and peppers in them, the black beans were stale, the rice was bland. i had chips and salsa:)

    • That makes sense. I will try frying it until it’s crispy if I cook it again. I agree – it has a lot more in common with tempeh.

  7. I can totally see what you’re saying about the texture not meeting tofu expectations. I haven’t tried it, but in the pictures, it looks like tempeh. I love tofu too and eat it several times a week. After reading your review, I don’t think I’ll be adding hemp tofu to the mix!

    • I’m glad that I’m not the only one who had problems with the texture. It felt like I was being overly picky, but tofu is all about texture for me!

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