Shelf Stable Staples: How To Make Soy Milk & Tofu
I was scrolling through social media and saw my friend Will making soy milk and tofu out of dried soy beans. Naturally, I thought this was something many people could benefit from with the current social distancing situation. I’m sure many people picked up dried soybeans at the grocery store but aren’t sure how to use them. Here are a few ways you can use up shelf stable staples like soybeans while staying safe at home.
What are the benefits of soybeans?
Soybeans and soy-based foods offer a great sustainable source of plant-based protein and vitamins and minerals! Plant-based proteins such as soy are also a more budget friendly option than conventional meat and animal sources of protein. In addition to a great protein source, soy based foods can help you meet your fiber needs which is helpful in maintaining gut and cardiovascular health. The benefits of soyfoods are endless! Did you know they also contain a phytonutrient known as isoflavones which can help support the health of pre and postmenopausal women?
Interview with Will: Where did you learn how to use dried soybeans?
Growing up I’ve always enjoyed being in the kitchen and learning how to cook and gaining recipes from my friends and family. Among the variety of ingredients I grew up cooking with, smelling and tasting, taking the time and preparing ingredients to make a dish was not the norm. So how exactly did making tofu become a habit for myself? It all started 3 years ago when I moved to South Florida to attend Nova Southeastern University College of Dental Medicine. Everything originally started as a way to eat healthier and cook my own meals from home to bring to school. As a break from the high demands of dental school, my creative and meditative outlet was cooking. And no I don’t mean frozen pizzas, microwavable meals, and canned spaghetti. I enjoy starting from raw ingredients to the finished product. So why tofu? Because there are so many amazing things you can do with soybeans, not just making tofu. Besides tofu and soy milk, you can make veggie patties, soup, stir-fry dishes, sachi, fermented tofu, tempeh, and nato.
How To Make Soy Milk:
Once you learn the basics on how to make soymilk, you will start searching for answers on how to make almond milk, oat milk, rice milk, and other non-dairy possibilities. You’ll be surprised that the process is very simple and basically the same. When you buy soybeans, they usually come dehydrated. This is amazing because you can store them for a very long time until you need them.
If you were to move on to make tofu, you need to check the temperature to make sure the milk stays between 150-170F. If you are stopping there and want just the milk, then no worries. Adjust the milk to your taste.
How To Make Tofu:
I hope you enjoyed the recipes! Let me know how you used the shelf-stable dried soybeans in your pantry in the comments below!
Will Thothong Semtner Bio: I am currently in my 4th year at Nova Southeastern University College of Dental Medicine DMD candidate Class of 2021. I am in the process of applying for a 2 year residency in Pediatric Dentistry after Dental school. When I’m not in the kitchen, I enjoy reading, watching Netflix and training for marathons.
Resources:
If you have any questions or want additional tips on how to support you and your family’s health during this stressful time, I’m here to help! I offer a complimentary 15-minute phone call to help you navigate food and nutrition without stress, guilt, or shame. Click here to schedule a time to chat with me! And don’t forget to wash your hands with soap and water thoroughly for at least 20 seconds!