Soy milk in the context of "Soybean"

Tofu (Japanese: 豆腐, Hepburn: Tōfu; Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) or bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm. It originated in China and has been consumed for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute.

Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m/ 1000 kcal) and emits some of the lowest amount of greenhouse gas emissions (1.6 kg CO₂/ 100 g protein).

Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored (e.g., vanilla).

As of 2021, there were about 17 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use.

A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated.

Milkshakes originated in the United States around the turn of the 20th century and gained widespread popularity after the introduction of electric blenders in the following decades. During this period, ice cream shops became popular social gathering spots for young people, and milkshakes came to symbolize the simplicity and innocence of youth culture.

Tofu skin, yuba, fupi, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, typically heated to 80–90 °C (176–194 °F), in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products.

Tofu skin's use was first documented in written records in China in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine.

A press cake or oil cake is the solid matter remaining after pressing something to extract the liquids. Their most common use is in animal feed.

Some foods whose processing creates press cakes are olives for olive oil (pomace), peanuts for peanut oil, coconut flesh for coconut cream and milk (sapal), grapes for wine (pomace), apples for cider (pomace), mustard cake, and soybeans for soy milk (used to make tofu) (this is called soy pulp) or oil. Other common press cakes come from flax seed (linseed), cottonseed, and sunflower seeds. However, some specific kinds may be toxic, and are rather used as fertilizer; for example, cottonseed contains a toxic pigment, gossypol, that must be removed before processing.

Pea milk (also known as pea protein beverage) is a type of plant milk. It is made using pea protein extracted from yellow peas, usually in combination with water, sunflower oil, micronutrients added for food fortification, thickeners, and phosphates. Commercial pea milk typically comes in sweetened, unsweetened, vanilla and chocolate flavors. It is marketed as a more environmentally-friendly alternative to almond milk and a non-GMO alternative to soy milk. It is a suitable product for people with soy allergies.

Like other plant milks, pea milk is perceived to be environmentally sustainable and requires less water than the production of dairy milk. There is currently limited information on the total carbon emissions and water consumption of producing ready-to-drink pea milk. Plain pea milk is described to have an off-white colour, a creamy texture, and a thick consistency. Unsweetened pea milk in particular is noted for having a savoury, "pea-like" flavour.