Soya products

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Miso paste

Soya bean curd (tofu)

Fermented bean curd

Soya sauce

Textured vegetable protein (TVP)

Soya milk

Soya beans are used far more in the form of by-products than as the beans themselves. Miso (fermented soya bean paste) is used as a flavouring for soups, sauces and stews. Low-fat. High in protein, carbohydrate, calcium, phosphorus and iron. Soya milk is available in liquid or dried form. It has a nutty taste and can add flavour to soups but is not very successful in tea or coffee. Mixed with yoghurt, it makes a splendidly refreshing lassi. Carob-flavoured varieties are also available. Low-fat. High in protein. Soy sauce is an essential ingredient of Oriental cookery, in which it is used to enhance virtually any savoury dish - usually sauces, rice, stews and soups. High in calcium, iron and vitamin B1. Tofu (soya bean curd) is available both fermented and unfermented. In recent years it has been acclaimed as the high-protein food. It has a rather bland flavour but is palatable when fried or mixed with other vegetables. Low-fat. High in protein, calcium, iron and copper. TVP, or textured vegetable protein, is made from processed soya beans. It resembles meat in texture and appearance and is therefore used as as meat substitute. High in protein, calcium, magnesium, phosphorus, iron, niacin, pantothenic acid, vitamins B1, B2 and B6. Yuba (dried bean curd strips) must be soaked before use. They make an unusual addition to braised vegetables.