Soy vs. Tofu — What's the Difference?

Protein derived from the beans of an Asian plant, used as a replacement for animal protein in certain foods; soya

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu.

The widely cultivated plant of the pea family which produces soya beans

A protein-rich food coagulated from an extract of soybeans.

The soybean.

A protein-rich food made from curdled soy milk.

Soy sauce.

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A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.

Cheeselike food made of curdled soybean milk

Soybeans, or the protein derived from them.

A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soybeans), or beans and meal, to long fermentation and then long digestion in salt and water.

The soybean.

A source of oil; used for forage and soil improvement and as food

Erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

Thin sauce made of fermented soy beans

Most highly proteinaceous vegetable crop known