Soy

• Soybeans are often used to make tofu, a versatile ingredient that absorbs flavors well and can be stir-fried, baked, or added to soups. Tofu recipes are a fantastic way to create satisfying vegetarian and vegan meals.
• Soybeans can be processed into soy milk, a dairy-free alternative that can be enjoyed on its own or used in smoothies, coffee, and baking. Making your own soy milk is easier than you think.
• Fermented soybeans are used to produce soy sauce, a staple condiment in Asian cuisine, adding a savory and umami flavor to dishes. Discover how soy sauce enhances your favorite recipes.
• Soybeans are the key ingredient in tempeh, a fermented soybean cake with a firm texture and nutty flavor, which can be grilled, pan-fried, or crumbled into salads. Learn to cook tempeh for a healthy and delicious meal.
• Roasted soybeans make a crunchy and healthy snack or can be added to salads for extra texture and protein. Looking for healthy snack ideas? Try roasted soy beans!
• Soybeans can be used to produce miso paste, a fermented soybean paste used as a flavoring agent or ingredient in miso soup and other savory dishes. Use miso for a boost of flavor.

• Excellent source of plant-based protein, essential for muscle building and repair.
• Rich in isoflavones, which may help reduce the risk of certain cancers and improve bone health.
• Contains fiber, promoting healthy digestion and gut health.
• May help lower bad (LDL) cholesterol levels, supporting heart health.
• Provides essential amino acids that the body cannot produce on its own.
• Good source of iron, important for energy production and preventing anemia.

Soy products vary in storage requirements. Unopened shelf-stable soy milk and tofu can be stored at room temperature until the expiration date. Once opened, refrigerate immediately and use within 5-7 days. Fresh tofu should be submerged in water, changed daily, and refrigerated; it will last up to a week. Cooked soy foods should be stored in airtight containers in the refrigerator and consumed within 3-4 days. Soybeans can be stored in a cool, dry place for long-term storage.