Commonly used soy foods and preparations
Tempeh: This firm, cultured soybean cake, native to Indonesia, is incubated with bacteria that act as a binding agent. It is rich in protein and B12 and is often sautéed or roasted.
Tofu: Originated in China, this product is made from curdled soy milk that is pressed to compact the curd and separate the whey. High in protein and calcium, this adaptable, cholesterol-free food can be baked, stir-fried, blended, and grilled.
Textured Soy Protein: This highly refined soy protein is very high in protein (90-95%) and low in carbohydrate. Mildly flavored, it is often used as a ground meat substitute in the United States.
Green Soybeans: Whole, unrefined green soybeans have a soft texture and mildly sweet flavor. Higher in protein, fiber, iron, and calcium than sweet corn, green beans, and peas, they are served steamed, simmered, boiled, or even grilled.
Soy Nut Butter: This blend of roasted soybeans, soy oil and sweeteners is high in protein, densely nutty, and contains less fat than peanut butter.
Miso: This seasoned, fermented soybean paste is made from soybean and a grain such as rice, plus salt and a mold culture. It is aged for one to three years, comes in different colors and strengths, and is used as a base for soup or stock, and to give depth and richness to dips, stews, and casseroles.
Soy Milk: Soaked, finely ground soy beans are strained to produce a fluid (milk). Soy milk is available in reduced fat and chocolate versions.
Soy Cheese: Made from soy milk, soy cheese is often flavored; cheese made with sodium caseinate melts.
Source: http://soyfoods.com/soyfoodsdescriptions/descriptions.html
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