Tofu – Miso – Soy Sauce

Soybeans ~  Tofu  +  Miso  +  Soy Sauce



Tofu is generally eaten as an alternative to animal proteins in vegan & vegetarian dishes. Soybeans and Tofu are high in plant protein, essential amino acids, iron, calcium, and antioxidants.   


Tofu is made from soybean milk – the beans are pressed to make soy milk, then the milk is coagulated to make curds, and the curds are pressed to form blocks of Tofu.


Tofu is controversial, from deforestation to GMOs and chemical, agricultural practices. There are also positive and negative health, cancer, hormones and anti-nutrient thoughts; depending on which studies you read, the information varies wildly. You decide if eating Tofu is right for you! If you like to eat Tofu, we have many great recipes for you.




Silken – as a dairy alternative in sauces, creams, desserts, bakes and blended recipes.

Soft  – used in miso soup & vegan scrambles.

Firm + Extra Firm – these can be cubed and will retain their shape during cooking are best for pan-searing, roasting, grilling and adding to curries and braises. You can press Tofu to remove more water content to create an ultra-firm texture.


Pan-sear – Tofu doesn’t have much flavour; it is very neutral – I like to cube Tofu, then coat it lightly in olive, coconut or sesame oil and pan-sear to brown on all sides before adding to any dishes.


Marinate – Tofu pairs well with a vast array of different flavours, from curry & harissa spices to satay-style sauces, soy and miso-style flavours—marinating, dusting Tofu with flavour before roasting, grilling or pan-searing.


STORE – in the refrigerator.



Miso is a traditional Japanese staple ingredient with a deep history. Miso is a fermented soybean paste mixed with koji-inoculated grains like rice, barley, legumes, + salt. Miso colours and flavours vary widely depending on the grains used, fermentation time, and other added ingredients.


Benefits – MISO is a fermented food, so it is beneficial to our gut-brain health & microbiome. Miso has both healthy prebiotic insoluble fibre + probiotic properties.


Misos flavour is umami, savoury, earthy, and salty with depth and a funky edge depending on the type;
Sweet miso = Light in colour and milder in flavour
Red Miso – Darker Miso = these tend to be richer, deeper and have a lot more funk.



HEALTH – if you are eating miso, your gut health is to “preserve beneficial bacteria”  spoon miso into hot water, or when you serve your dish – pour boiling water over or boiling miso will diminish the beneficial bacteria.


FLAVOUR – Miso is an umami-savoury flavour bomb – it adds depth and flavour to dishes and sauces. You can add miso in with the base ingredients, as it will allow the flavours to develop together or stir in as you add your spices & seasonings. Gochujang + miso are a match made in flavour spicy funk heaven! 


STORE – in the refrigerator.



It is brewed from fermented soybeans and often added wheat; traditional soy sauce has gluten. Tamari is the gluten-free version of soy sauce.




Soy sauce has a deep, rich, salty, umami flavour used for sauces and seasonings.


STORE – in the refrigerator.