Soy Foods

Posted on 17 November 2020

Soy Foods

Tofu comes in different consistencies; extra firm to soft. Firm is best for stir-frying or grilling, while soft tofu works best in dishes like lasagna. Some tofu is high in calcium, depending on how it is made. Check the nutrition facts label.
Tempeh, made from cooked and slightly fermented soybeans, is high in protein and has a nutty flavour. You can find it in your supermarket's refrigerated or frozen sections or in health food stores.
Miso is a paste made from fermented soybeans and a grain like rice or barley. Its salty, savory flavour makes miso a popular base for soups.
Storage
If you purchase the boxed shelf-stable tofu, once opened you need to refrigerate it. Keep refrigerated tofu in a container covered with water and change the water every day or two to keep tofu fresh for up to a week.
In the refrigerator, tempeh keeps up to ten days. Frozen tofu and tempeh last for several months. Miso will keep in the refrigerator for several months.

PREPARATION IDEAS:
Tofu can be stir-fried, grilled, added to stews and soups, and used in mixed dishes like lasagna.
Add tempeh to chili and pasta sauce or grill a slice.
Silken tofu makes the smoothest salad dressing and smoothies.
Use miso in soups, sauces and in marinades for meats and fish. Keep in mind it is high in sodium.

Author: Manuela Boyle
Tags: Resources Diets & Recipes

Associations

  • The Institute for Functional Medicine
  • Society for Integrative Oncology
  • American Society of Clinical Oncology
  • Australasian Integrative Medicine Association
  • Naturopaths and Herbalists Association of Australia
  • British Naturopathic Association

Disclaimer: Manuela Boyle is not a registered medical practitioner or specialist medical oncologist. Manuela Boyle is a general health service provider who is not legally required to be registered under National Health Practitioner regulation law. She practises under the national Code of Conduct that sets standards to general health service providers who are not regulated by the Australian Health Practitioner Regulation Agency.

Manuela Boyle is an accredited member of the following professional organisations:
NHAA (Naturopaths & Herbalists Association of Australia), SIO (Society of Integrative Oncology) USA, AIMA (Australasian Integrative Medical Association), IFM (Institute of Functional Medicine) USA