Soy protein has tremendous nutritional properties and can be found down almost every aisle of the supermarket. Soy protein is often added to baked goods, breads, pastas, meat, poultry and fish products, and milk blends. It's naturally low in saturated fat and contains no cholesterol. Tofu has a custard-like consistency and absorbs the flavors of other ingredients in recipes. Tofu can be used as an additive or main ingredient.
Soy milk is produced by grinding dehulled soybeans, mixing with water and cooking.
The finished product is then filtered and sweetened. Soy milk provides a good source of thiamine, protein, iron, phosphorous, potassium and magnesium. Soy milk is also low in saturated fat and cholesterol-free. Soy milk can be used in place of cow's milk in any recipe. MISO Miso is fermented soybean paste.