Since Ayah is vegetarian, and I eat a mostly plant-based diet, soy is a great way for both of us to find protein.
Soy can be found in many shapes and forms: soy milk, tofu, soy yoghurt and soy nuts. Personally I prefer to use fermented soy for the most part: like tempeh, soy sauce and miso paste!
The soybean is a species of legume native to East Asia and it can produce at least twice as much protein per acre as any other major vegetable or grain crop, 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.
Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a ‘complete’ protein profile. … Soy protein products can replace animal-based foodswhich also have complete proteins but tend to contain more fat, especially saturated fatwithout requiring major adjustments elsewhere in the diet. 
There are mixed emotions about the health value of soy. Unfermented soy (tofu, soy milk) can carry an array of potent chemical toxins. It’s important to choose organic over Genetically Modified soy for this reason.
My personal reasons for choosing mostly fermented soy (I enjoy forms of tofu on occasion) is to avoid soy phytoestrogens. Let’s just say I’ve got a whole lot of estrogen as it is, so I don’t feel a need to add too much more to my body.
As someone who grew up eating a lot of Asian food, I don’t fear a few chunks of tofu in my miso soup and I love to whip up a batch of tofu noodles.
At healthy, tasty, cheap we believe in everything in moderation! This is a food loving, body loving, judgment free zone!
So whether you’re vegetarian, vegan, flexitarian or simply a soy loving soulstress, we hope you’ll join us for some tempting soy treats this week!
What are your thoughts on soy?