Soya
- Soya is a good source of protein and low fat.
- Can be used to produce milk, dairy replacements products, as well
as to replace the texture and bulk of meat, usually in the form of textured
vegetable protein.
- Is usually the basis for many meat substitutes.
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Tofu
- Manufactured by a process similar to cheese making, but from soya milk.
- Very good source of protein, calcium and low fat.
- Able to take on flavours well — great for marinating. Can be used for stir–fries, kebabs, salads and just about anything savoury.
- Tofu also is available in a silken form which is used for desserts, sauces or flans.
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Quorn
- Not made from soya but is a mycoprotein. Made from the fermentation of a fungus, mixed with egg white.
- Usually found as chunks, mince, fillets, burgers or sausages.
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