Soy Healthy Food Guide

Peak season: Fresh soybeans (edamame) are in season in the summer and early fall.

We’ve been sold on the idea that travel is no longer a luxury. It’s a staple, like soymilk.

—James Morris

Soyfoods aren’t just for vegetarians anymore. With so many soy options and so many health reasons to include soyfoods in your diet, there’s every reason to enjoy them.

According to a 2005 study by the U.S. Soybean Board, 30 percent of Americans consume soyfoods or beverages at least once a month. Tofu is an economical, low-fat and cholesterol-free protein source. And consuming 25 grams of soy protein a day, such as that in tofu or soymilk, may help reduce risk of heart disease.

For those Americans who still avoid tofu, there are several other soy-based options. Try tempeh—a soybean loaf with a heartier texture than tofu. Soymilk works deliciously in breakfast smoothies or nondairy “milkshakes.” Add edamame (fresh soybeans) to salads and stir-fries. Roasted soy nuts can be used in trail mix or eaten on their own as a crunchy snack. Or, if you’re not ready to make any large soy additions, use it to flavor food—soy sauce and miso give the dark, earthy flavors so familiar in Asian cuisine.