Glossary of Vegetarian Cooking

Tofu - From ground, cooked soybeans, in which the curds are drained and pressed, similarly done as in cheese-making; it has a bland, nutty flavor of what it is cooked with or in; may be firm or soft.

Tempeh - a fermented soy bean cake, similar in texture to soft tofu, though with a slightly nutty flavor.

Seitan - a protein-rich meat substitute made from wheat gluten; it has a firm texture that is chewy and meat-like; also called "wheat meat"; it picks up the flavors that it is cooked in or with; can be found in cakes or tubs.

Miso - a fermented soybean paste that comes in many flavors; its flavor is influenced by the amount of salt, amount of aging, and koji (mold cultivated in barley, rice, or soybean); can be used in many different menu items, soups, salads, entrees, and dips; it is high in protein and B vitamins.

Textured Vegetable Protein - typically found in powdered form, this is produced grinding soybeans and extruding then to obtain just the protein; appears as a flour and easily prepared by mixing with water; may also be found in flaked or in frozen form; make sure to use low fat version - it is basically defatted soy flour.

Edamame - Japanese name for soybeans; may be fresh or fresh-frozen; may be eaten in the pod or out of the pod; generally steamed or boiled as an appetizer in Japanese restaurants.Tofu - From ground, cooked soybeans, in which the curds are drained and pressed, similarly done as in cheese-making; it has a bland, nutty flavor of what it is cooked with or in; may be firm or soft.

Source: The Eating Smart Cookbook