>The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
>Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
>Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).
Post recipes and other tidbits relating to soy. Did you eat soy today? Post about it in here! Everything related to maximizing one's intake of soy and promoting soy culture is on-topic.
Pic related is today's lunch, a veritable cornucopia of soy (soyucopia?) consisting of:
>plain tofu
>soy sauce
>fried soy mince
>soy schnitzel
>a bowl of edamame
and finally, for desert
>soyghurt
naturally this feast was entirely vegan
finally, remember our motto here at /soy/:
<Where do you want to soy today?
>>29452this is not conducive to soymaxxing. please report to the nearest barcade for reeducation
>>29451>soy milkdamn! I knew I forgot something
>>29453hot
>>29462I love my legumes
I make curries with them, rice dishes
>>29491do you have any other tips on making gainz on soy
i have a question, on soy taste
there's someone who sells soy for even cheaper, i bought it and powdered it but it tasted like literal wood or wheat, flavourless, husk
i know soy chunks are waste products of soy but the one i buy has some sweetness to it and isn't fully bland
was this cheap soy being sold, a mixture of literal cardboard, adulterated?
>>29529>do you have any other tips on making gainz on soythis absolute unit probably has some tips:
https://en.wikipedia.org/wiki/Patrik_Baboumian>i know soy chunks are waste products of soy but the one i buy has some sweetness to it and isn't fully bland>was this cheap soy being sold, a mixture of literal cardboard, adulterated?no idea. soy doesn't taste much
>>29462Glad to see I'm not the only one here. Death to soyboys.
t. legumeboy
>>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.
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