A bean to suit every taste

The soya bean is a versatile legume that can be used as a source of protein, oil or as a milk alternative.

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In eastern Asia and south-eastern Asia soya beans have been consumed as a protein and dairy alternative for more than 2 000 years and is becoming increasingly popular among Western consumers, especially vegetarians and vegans. In this edition of Farm Fare we take a closer look at this little wonder bean and the versatile products made from it.

Small but power-packed

Soya beans are small packages of dynamite. It is one of the few meat alternatives with a complete protein profile that contains all the necessary amino acids. Soya beans contain a magnitude of minerals, including magnesium, potassium, iron, manganese, phosphorus and zinc.

They also contain B-vitamins, high amounts of folate (vitamin B9), which is one of the most important vitamins, and vitamin K. These beans are also a great source of dietary fibre.

Soya as protein

Tofu: This soya product is a high-protein, plant-based food product that is often used by vegans and vegetarians as a meat replacement. It is also known as bean curd as it is made by coagulating soya milk and pressing it into solid blocks. Tofu is available in various degrees of softness. Silken and soft tofu make a fantastic substitute for eggs in recipes and can be used to make a tofu scramble (as a scrambled egg replacement) or omelettes. It can also be used in dips and desserts that are usually made from dairy. Firm or extra-firm tofu is ideal for stir-fries and stews because it holds its shape.

Tempeh: