Soy far, soy good
August 19, 2016 5:06 PM   Subscribe

So I have a thrift store soy milk maker and one thing led to another and now I have a 60 lb. sack of dried soy beans. What can I do, besides soy milk? Tofu is an easy answer, but what else?
posted by Shepherd to Food & Drink (8 answers total) 3 users marked this as a favorite
Best answer: When it gets to be oven weather again, soy nuts, a.k.a. Dry-roasted soy beans. Season as you like.

Then, soy nut butter.

They'll also work as a dried bean in any good slow-cooker (or dutch oven) bean stew type situation where they can be cooked low and slow for 6-8 hours.
posted by mandolin conspiracy at 5:16 PM on August 19, 2016

Best answer: You can actually do a lot of desserts with soft,mild tofu. Making soft tofu would be a good start, because from there you can make blancmange, chocolate pudding, tofu ice cream... it's a lactose intolerant's dream! Most people forget that tofu is so versatile.

Also gonna second the suggestion for soy butter.

If you're really adventurous, try Natto. It's a love it or hate it food, but it's worth a shot!
posted by InkDrinker at 5:20 PM on August 19, 2016

Best answer: Tempeh. I have eaten and enjoyed it, but never made it myself.
posted by Bruce H. at 7:01 PM on August 19, 2016 [1 favorite]

My friend's mom uses them as some sort of facial exfoliant.
posted by bookworm4125 at 7:57 PM on August 19, 2016

So what is left over when you make soy milk? Because TVP was originally a way to use the leftover solids from soy processing, and that sounds fun and tasty, if you're in to the more industrial/physical/chemical side of soy.
posted by SaltySalticid at 9:47 PM on August 19, 2016

Seconding tempeh! It's so satisfying to make--much more flavorful and nutty than the store bought kind, and way cheaper. Plus it freezes well. I use the recipe in Wild Fermentation by Sandor Katz, which is much like this one.
posted by zem at 8:54 AM on August 20, 2016

Response by poster: So what is left over when you make soy milk?

The leftover pulpy stuff is called okara, and we already use it for a bunch of foods (made some fun funky "fish" burgers last week), but more okara = more interesting stuff for us to do with it, too.
posted by Shepherd at 10:47 AM on August 21, 2016

Tofu misozuke!
posted by aniola at 7:35 AM on April 13, 2017

« Older Signing out of iCloud for domestic abuse survivor   |   Thanksgiving in Miami Newer »
This thread is closed to new comments.