Soy Recipes

Made from soybeans, homemade tofu is an inexpensive and nourishing, protein-rich food. Low in fat, tofu is versatile and also offers numerous health advantages – from being rich in phytonutrients to being a great food alternative to those with milk allergies.

Fermented rice, also known as Tapai, is a fermented food made from inoculating a carbohydrate with a starter culture. The resulting paste has a sour and sweet taste and is often eaten directly as food or used in traditional East and Southeast Asian fermented rice recipes.

Enjoy soups, marinades and traditional miso sauces without the soy. Chickpeas and brown rice koji give this miso a sweet, nutty flavor. When making miso, it is recommended that all ingredients be measured by weight.

Tofu on its own is not a cultured product. This recipe uses lacto-fermentation to create a pungent, spicy condiment that can be used in many ways. Try it in salad dressings or in stir fry.

Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Traditional tempeh has a rich smoky flavor and aroma with a firm, nutty texture. It is a great source of protein and vitamin B-12.

This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden.

Miso is a delicious, pungent, thick paste that is used to flavor soups, sauces, and other savory dishes.

This tempeh is mild, sweet and nutty. It is a delicious solution for those looking for an alternative to soy.

These delicious, meatless tacos will have even the most avid meat eater asking for seconds!