Resource - Soybean

Description

Soybean seeds.

Characteristics

Used by Food Process

• Make Soy Sprouts from Soybeans
• Make Okara and Soymilk from Soybeans
• Make Tofu from Soybeans, Water, and Epsom Salt (large batch)
• Make Tofu from Soybeans, Water, and Vinegar (large batch)
• Make Soymilk and Tofu from Soybeans, Water, and Epsom Salt
• Make Soymilk and Tofu from Soybeans, Water, and Vinegar
• Process Soybean into Soy Flour
• Make Tempeh from Soybeans
• Make Tempeh from half Soybeans and half Okara
• Make Tofu and Tempeh from Soybeans and Vinegar (large batch)
• Make Tofu and Tempeh from Soybeans and Epsom Salt (large batch)
• Make Tofu, Soymilk, and Tempeh from Soybeans and Vinegar
• Make Tofu, Soymilk, and Tempeh from Soybeans and Epsom Salt
• Expel Soybean Oil from Soybean
• Make Veggie Patty from Veg, Tofu and Spice
• Make Veggie Patty from Veg, Tempeh and Spice
• Make Veggie Patty from Veg, Okara and Spice
• Make Soy Sauce by Fermentation
• Make Miso by Fermentation