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Silken tofu may be used to replace cheese in certain dishes, such as lasagna. [91] Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries. Tofu and soy protein can be industrially processed to match the textures and flavors of cheese, pudding, eggs, bacon, and similar products.
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...
Tofu, made from soy/soybeans. Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil. [7] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats. [8] Ganmodoki – a traditional Japanese tofu based dish similar to ...
Tofu Banh Mi. In this meat-free Vietnamese classic, the pressed tofu will marinade twice: once quickly before cooking so it doesn’t soak up too much liquid, and again after it’s cooked to ...
A tempeh burger Chinese style tofu from Buddhist cuisine is prepared as an alternative to meat. Two slices of vegetarian bacon. A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [1] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
cheese [9] Brachybacterium alimentarium: bacterium: cheese [9] nol Brachybacterium tyrofermentans: bacterium: cheese [9] Brachybacterium tyrofermentans: bacterium: cheese [9] Brevibacterium aurantiacum: bacterium: cheese [2] Brevibacterium casei: bacterium: cheese (smear-ripened) [2] [4] Brevibacterium linens: bacterium
Like rice bowls, curries, tacos and stir-fries.
Combinations that contain high amounts of all the essential amino acids include rice and beans, corn and beans, and hummus and whole-wheat pita. [93] In 2012, the United States Department of Agriculture stated that soy protein (tofu) may replace meat protein in the National School Lunch Program. [21]