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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 ...
Meat substitutes represent around 11% of the world's meat and substitutes market in 2020. As shown in the graph, this market share is different from region to region. [48] From 2013 to 2021, the world average price of meat substitutes fell continuously, by an overall 33%. The only exception was a 0.3% increase in 2020, compared to 2019.
Soy [14] protein can also be used as a low cost and high nutrition extender in comminuted meat and poultry products, and in tuna salads. [ 15 ] [ 16 ] Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products.
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Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean
Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. [68] The films are collected and dried into yellowish sheets known as "soy milk skin" ( 腐皮 , fǔpí in Chinese; 湯葉 , yuba in Japanese).
Try it in a Cream of Onion Soup or Chicken Noodle Soup (consider making a version with leftover turkey meat instead of shredded chicken), or make a turkey pot pie with the stock and meat.
Best Food Gifts for Christmas Kelly Fields’ Southern Brunch Box. Start Christmas morning on the right foot with a brunch courtesy of Kelly Fields, one of the South’s most acclaimed chefs.