Tofu, Tempeh and Seitan

By Bruno Wüthrich

Tofu, Tempeh and Seitan: Here in the West, people are still reluctant to embrace these valuable protein suppliers, saying that their products »taste like rubber.«
However, if prepared properly, these soy and grain products can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.
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• Language: English
• Publisher: Books on Demand
• Release date: Feb 13, 2020
• ISBN: 9783749477180

Bruno Wüthrich

The author is a trained chef who has worked in many different gourmet restaurants, including a position as the Chef de Cuisine in the »Schultheissenstube« of the Hotel Schweizerhof in Bern (17 GM points). He has acquired much of his expertise in various restaurants in Paris, Tokyo and Moscow. He has worked as a teacher and technical instructor at the Hotel & Gastro Formation Bern, where his job involved training chefs and restaurant managers. As a member of the Swiss culinary art team, of the »Cercle des Chefs de Cuisine Berne«, he has received countless awards, including a gold medal at the Culinary Olympics in Erfurt, Germany. In 2013, his restaurant in Spiez Castle was presented with the »Thunersee Stern« award as restaurant of the year.

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Tofu, Tempeh and Seitan – Exotic no Longer

Tofu, tempeh and seitan are generally considered to be meat substitutes, which is why we fail to use these products to their full potential. The taste of meat is something I truly enjoy and in my opinion, it cannot simply be replaced with these products.

In pure nutritional terms, proteins from animal meats are of higher quality. However, by deliberately selecting certain combinations of plant-based proteins, you can match the level of protein quality in meats or even exceed it. For example, legumes and potatoes will give you an excellent protein combination. Tofu, tempeh and seitan are also quite low in saturated fatty acids, which are thought to be one of the underlying causes of lifestyle diseases. Not to mention that plant-based protein has a much better ecological foot-print than animal protein.

I often hear »Tofu tastes like cardboard!« And I agree! But only when the product is used and prepared incorrectly. It often comes down to using the wrong spices. Tofu, tempeh and seitan originated in Asia, which means they are from a completely different cultural area. This has to be taken into account when preparing them.

I started becoming interested in tofu, seitan and tempeh during my professional training as a chef. My interest was purely theoretical at the time (since, after all, tofu »tastes like cardboard«). About 25 years ago, I started to experiment with these ingredients for culinary art exhibitions and came to appreciate their taste and possibilities.

On a lengthy trip through Japan and China, I learned to love these foods. One experience in particular is still very easy to recall, even after almost 30 years: Sitting on tatami mats in the Golden Pavilion of Kyoto, Japan, getting lost in the tranquility and beauty of my surroundings and enjoying a traditional monk’s dish with silken tofu. Ever since, I have loved a nice tofu dish just as much as a perfectly cooked roast beef! Tofu, tempeh and seitan are no longer »exotic« items on my own personal menu. European and Far Eastern dishes can be combined to form a delicious and flavorful cuisine that captures the best of both cultural