soybean

  • Make Even Better Tempeh by Steaming It First

    Make Even Better Tempeh by Steaming It First

    As much as I love tofu, I have to admit that tempeh might be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s a little less versatile, its rubbly texture and funky, nutty flavour are both delicious and unique. There’s simply no substitute.


  • I’m Obsessed With Air Fried Tofu

    I’m Obsessed With Air Fried Tofu

    Many years ago, I took a break from studying chemistry in Gainesville, Florida to hang out with my brother who was teaching maths in Athens, Georgia. It was the late-ish 2000s, Dottie Alexander was still in of Montreal, and Michael Stipe’s vegetarian restaurant, The Grit, was very popular.