Super Soy, Tremendous Tofu

In 1999, 155.10 million metric tons of soybeans were produced in the world.  27.56 million tons were used to feed livestock, 9 million metric tons for industry and only 6.08 million metric tons were used in the production of edible products.  In the same year the United States Food and Drug Administration announced that food containing soy protein may reduce the risk of coronary heart disease.  From there the use of soy protein took a dramatic upturn and people throughout the world began to experience the healthful and delicious benefits of the humble soybean.

You can find soy protein in many alternative products from imitation turkey to imitation cheese, but do these products carry the same benefits or are they simply another processed food we should consume only in limited amounts?

For centuries the Asian people have used the soybean as a major protein source.  Converted into products like tofu and tempeh, it provided an array of nutrients and kept the Asian people one of the healthiest populations.  But what do you do with it and how do you prepare it to ensure the nutrients are intact?

Soy products come in all shapes, tastes, sizes and appearance.  The following are some of the products available. 

The Healing Kitchen Cooking Studio will be hosting Super Soy, Tremendous Tofu through Nanaimo Parks, Recreation and Culture on October 22, 2008. 

The Basics:

Tofu-This delicious food product is one of the most nutritious, versatile and inexpensive foods available. For less than two to three dollars a pound you can create a meal rich in protein, calcium, iron, and some B vitamins.
This little known and sometimes maligned food product is made by curdling the white milk produced by grinding, cooking, and straining soybeans. It can be used in a variety of dishes, either as the centerpiece or as a hidden nutrient-rich addition. It picks up the flavour of items it is cooked with, so it can be cleverly disguised, camouflaged, and morphed into wonderful and tasty dishes.
There are many different textures and consistencies of tofu. This can cause a great deal of confusion to a person only just getting to know this product. In the lecture, Super Soy, Tremendous Tofu I go into depth on the varieties and suggested uses of tofu. If you would like to hear more about this nutritious food click the buy now button above and follow the directions.

Tempeh-An Indonesian food that is a great source of protein and enzymes. It is a fermented soy bean product with a chewy, meaty texture. It is usually made into a patty or square cake form and purchased in the frozen food section. Try using it the same as you would tofu.

Miso-A Japanese paste made from fermenting soy beans with certain grains. It comes in several flavours. This subtle difference in flavours is achieved by fermenting it with different grains: wheat, brown rice, or barley are the most common. Its wonderful full-bodied flavour is great for soups and stews. The fermenting process varies, with the resulting products having different properties. The longer the soybeans are fermented, the darker and richer the flavour. If you like a milder soy flavour, try the light miso; if you want a stronger flavour go for the dark. FYI: Make sure the miso is added after the cooking process, otherwise the digestive and antibacterial enzymes present will be destroyed.