Recipes For Tofu, Tempeh, Textured Soy Protein and Many Other Soyfoods
lthough interest in soyfoods is rising in the U.S., due partly to recent discoveries about the health benefits of soyfoods, the soybean has been cultivated in China for more than 5,000 years. And we have probably lost more recipes than can be found today. Nevertheless, we have many recipes for you here, and more to come every month through our newsletter.
Preparing meals with soyfoods is easy, delicious, and good for you, and there are literally thousands of recipes from which to choose. The recipes in this cookbook have been taste tested, generally require few cooking skills, and include nutrition information as well. If you have a question about a particular recipe, please send us a note, and we will try to get you an answer.
If you are like most Americans, you think that soyfoods are poor tasting and chalky. Newer flavoring technologies have allowed companies like Revival Soy to eliminate the soy flavor. So, if you are a "picky eater", we recommend you try Revival's products.
If you are unfamiliar with soyfoods, you may want to review our descriptions of soyfoods first. They include recipes for specific soyfoods. Or you might try our quick starters to enjoy the health benefits of soy with a minimum of fuss. Beyond that we have more recipes collected from a variety of sources, combined together here for your convenience.
We are always looking for new recipes and try to post new ones weekly. If you have one you think is particularly good, please send it to us for evaluation. Some of the best tasting soy recipes we've tried are found at www.RevivalSoy.com
(For new recipes every month, subscribe to our free monthly newsletter.)
Textured Soy Protein