From soy milk and ice cream bars to tofu and tempeh, the variety of interesting and tasty soy products is almost endless. Tofu is one of the more adaptable soy products. It is made by filtering cooked, pureed soybeans.
Some varieties offer added calcium if they are made with a calcium-based coagulant.
To be sure, read the label for calcium content. The firmer varieties have had more of the water removed, are more nutrient dense, and work well as substitutes for meat in stir frys and combination dishes. Soft and silken tofu are good in creamy sauces and as substitutes for sour cream or mayonnaise in dips and spreads. They also work well in place of milk or cream in baked goods and desserts. If you're experimenting with soy foods, include them in your meals gradually.