What are the differences between soy and tofu?

soy plant is cultivated for its protein edamame pods that contain soybeans. Soy beans, complete protein, can be cooked and eaten separately. Tofu is one type of product made of soy. Tofu has become a popular substitute for meat in western cuisine in a number of Asian cuisine for its health benefits and can be prepared in many ways. Despite their differences, soy and tofu produce products that become more popular every day.

The soy plant is appreciated for many soy and tofu foods that are made of it. Soy sauce, soy milk and fermented bean cake called tempeh are increasingly available in food stores. Many people with sensitivity to cow's milk will find soy -based yogurt, ice cream and spread a good replacement. Miso, a paste made of fermented soybeans, can be used to flavor sandwiches or add to soups for nutritional support.

sold in a variety of textures, tofu is almost tasteless in itself, butIt can inherit all kinds of flavors by absorbing them from marinades, herbs and stronger food cooked. Silken Tofu is the smallest and used to produce soy bandages, smoothies and tofu mayonnaise. Fixed and special solid blocks of tofu can be cut and fried, mixed as eggs, boiled soups or baked into Casseroles. Extra solid tofu, which was marinated in a combination of oil, liquid smoke or other spices, sliced ​​into thin and fried produce vegetarian "bacon".

Since more and more people are buying and eating products of soy and tofu, manufacturers will return by introducing new types of food. Tofu with chocolate and berry flavor began to appear in grocery stores. It can be whipped into a foam or pudding without milk, which contains less calories and fat than those of milk and sugar. The puree with dessert with strawberries, raspberries, bananas or mango results in an easy and healthy "milk cocktail".

cooling is essential for tofu that is purchased wrapped in water and sealed in nádobách. While tofu has a relatively long shelf live, once it is open, it should be eaten within three or four days. Some foods also carry tofu fixed fastened that can be kept on the shelf until it is ready for use.

versatility is a huge advantage of soy plant and refers to production as soy beans in cooking. Beans and plant material are used to produce ink, cleaning of solvents and soaps. Women who use soybean cosmetics say they are softer than many of their chemically -based counterparts. Beans and plant fibers are also used in the production of fabric. Given the extent of soy and tofu products, it is clear that these healthy meat substitutes, which were once considered exotic, have become acquainted with many domestic chefs.