Okay, so soy products rival dairy for protein, but what about calcium? (Good question.) Many soy products are calcium-fortified, since manufacturers of soy milk and tofu know that people use those products as others use milk and cheese. Check the label to make sure.

Q: I know that it’s a good idea to add more soy to my diet, but I don’t like the taste of tofu. Do you have any suggestions?

A: Soymilk, TVP (textured vegetable protein), tempeh and miso are all fairly easy to find these days.

There are also products on the market that, if you weren’t told, you might never know were made of soy: frozen desserts that use tofu and natural thickeners to achieve an ice-creamy texture; barbecued and smoked tofu products that can taste like cuts of meat or smoked cheeses; soy “meats” that look like slices of bologna, hot dogs or ground beef; soy slices that are flavored like cheeses, and melt like them, too; even a sprinkleable soy “Parmesan”!

Some folks are put off by tofu’s taste, or rather by its lack of taste. But its blandness makes it a great backdrop for flavors imparted by herbs, spices, sauces and dressings. Long marinating helps impart flavor, and the way you slice or cube the tofu can help present as much surface area to the sauce or marinade as possible.

Other people have issues with its texture, but tofu is available in a wide range, from the custardy silken tofu to the toothy extra-firm. The softer the tofu, the smoother it will be in a purée; the firmer it is, the better it is for cutlets and sandwiches. Some recipes direct you to drain and press the tofu to get an even chewier feel. Breading and then frying or baking the tofu can also give it an appealing texture — crisp on the outside, but tender on the inside.

For some great soy recipes, check out The Whole Soy Cookbook, 175 delicious, nutritious, easy-to-prepare Recipes featuring tofu, tempeh, and various forms of nature’s healthiest Bean by Patricia Greenberg.

Soy Milk Blog-

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Disclaimer: No medical doctor has reviewed the contents of this website/ blog. This website/blog was development for the purpose of providing a central place for lactose intolerant individuals to come to share basic information and personal insight. It is advised that you check with your physician or medical advisor before acting upon anything learned from this site.