Fermentation can also reduce antinutrient content. For this reason, the nutrients found in fermented, probiotic soy foods — such as miso, tempeh, tamari, and natto — tend to be more easily ...

Wait, flavoured and aged tofu? Yes, but we’ll get to ... because the hulled soybeans are left whole before being fermented with an edible mould, then shaped into firm cakes.

Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

This high protein vegan mac and cheese recipe features gochujang, sesame tofu, and lots of creamy plant-based cheese ...

Cynthia Sass is a nutritionist and registered dietitian with master's degrees in both nutrition science and public health. Frequently seen on national TV, she's Health's contributing nutrition ...