Soy is a contentious character. Alongside gluten-free, sugar-free, nut-free and child-friendly recipes, soy-free recipes round out my most requested top 5 list. While soy products make for easy vegan cooking, so much debate surrounding GMO foods has led many away from the soy path. Fermented soy such as tempeh, tamari and miso are good; regular soy is bad. Or so the debate goes. For my two cents, I think moderation and common sense should prevail in such debates. Too much of anything is rarely good but we’ll all go pretty hungry if we run from every “bad” food. Today’s bad food may be tomorrow’s holy grail; the debate spins on a dime.
With that said, I am happy to have discovered chickpea tofu. Made from chickpea flour rather than soy, this tofu is smooth, creamy and delicious without the controversy.
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