>>29450Thread reads like /pol/ seething, but whatever, soy products are pretty neat. Tofu is incredibly versatile. Western stores usually only have "firm tofu" which is not easy to work with unless you're doing stir fry.
Other tofu preparations are great to add to a lot of meals, even when they have meat. For example, you can make a nice meat soup broth with a ton of veggies and meat pieces, then add soy/tofu balls (the ones that you buy dry and have to hydrate to use) and the balls are like sponges that will soak up the broth. You can also use tofu as a texture. It also keeps way better than meat. Sometimes I'm running out of meat, but I have an emergency ration of tofu to increase the protein content of whatever I cook.
Also good for salads, for example. Its so versatile, honestly. If you're scared about girl hormones or whatever, then just buy estrogen blockers or testosterone, or better yet, actually read scientific studies on the matter and drop the idiocy.
Soy sauce, both light and dark are absolutely essential if you're a home cook and strive for easy, quick, impromptu, and delicious meals.
Soy milk is meh.
Edamames are nice. I like to put tajin (a Mexican powder candy) on it and maybe some soy sauce, then cook that shit for a bit. Maybe a lil drip of seasame oil too.
Chinese cuisine, which is largely not vegetarian, has tons and tons of tofu preparations and tofu presentations.