(Not) Just Tofu

<p>I didn't like how any of the existing tofu or soy milk mods worked, so I decided to make my own, which is mostly accurate to how tofu and soy milk are made in real life, using in game mechanics.&nbsp;</p> <p><span style="text-decoration: underline;"><strong>How to Tofu:</strong></span></p> <p>Soak soybeans in a barrel of water to make them workable and unlock some of their nutrients. These can be used in a meal immediately to get a little more nutrition than raw soybeans. Grind soaked soybeans in the quern and then press them to get raw soy milk and okara (soybean pulp). Okara has a bit of nutrition left in it and can be added to meals, or used for compost or animal feed. Raw soy milk must be boiled before it is drinkable.</p> <p>You can curdle soy milk with something acidic, like a pickled vegetable or a very low pH fruit juice, to create soy curds, which can be used as a cheese substitute. Soy curds can then be pressed to produce dense soy protein blocks called tofu. These tofu blocks can be used as a meat substitute in meals, and can be pickled like a vegetable to increase longevity. The leftover whey from pressing soy curds can also be drank or used as a soup broth.</p> <p><span style="text-decoration: underline;"><strong>Nutrition:</strong></span><strong>&nbsp;</strong>&nbsp;</p> <p>Okara and tofu provide protein nutrition, while soy milk, soy curds, and soy whey will provide dairy. This isn't exactly realistic, but I wanted a somewhat balanced vegan way to acquire dairy. Soy dairy products last a very short amount of time and are a lot less filling per serving compared to animal dairy products, so it seemed fair to me. If you don't like it, you can change the nutrition class in the jsons yourself.&nbsp;</p> <p>While tofu counts as a meat for meat stew, it counts as a vegetable for soup, allowing you to make a soup with just tofu and up to 3 slots of it.</p> <p>For more and better options to utilize everything this mod adds, combine with my other mod <a href="https://mods.vintagestory.at/mealrevariation">Variations on a Meal - Revaried</a>.</p> <p><span style="text-decoration: underline;"><strong>Miso:</strong></span></p> <p>Miso can be made by boiling rice, rye, or spelt with a soybean product and salt to create a soy-grain mash. Ferment the mash in a barrel for 14 days to create miso paste, which can be added to meat stew, scrambled eggs, or porridge as a vegetable, or boiled with water to make miso broth, which can be used as a base for soup in place of water.&nbsp;</p> <p>While miso can be made from unprocessed soybeans, you can also use the leftover okara from pressing soy milk! Miso paste or broth gives protein satiety in a meal, so you can convert some of your grain into even more vegan protein for your meals. Miso paste lasts way longer than okara too, because of the salt and fermentation. Making miso from unprocessed soybeans will also net you a bit more satiety than the raw inputs do and is more suitable for bulk production for lots of soups rather than just as an incidental bonus. Survival goods, luxuries, and commodities traders will buy miso paste.</p> <p><span style="text-decoration: underline;"><strong>Soy Sauce:</strong></span></p> <p>Soy sauce is made by fermenting the soy-grain mash in brine instead of on its own. Soy sauce gives the same protein satiety as miso, but because it's so salty, it can only be used as a topping (0.2L) or diluted in half with water to make soy broth. It also lasts much longer because of the high salt content, a whole 365 days just like cured meats. Survival goods, luxuries, and commodities traders will buy jugs of soy sauce.</p> <p><span style="text-decoration: underline;"><strong>Peanut Milk:&nbsp;</strong></span></p> <p>Peanut milk is made just like soy milk, but you can drink it straight out of the press instead of needing to boil it first. Peanut mash is not palatable like okara is, but you can still feed it to animals or throw it in the compost bin. Peanut milk cannot be refined into peanut curds or peanut tofu. It gives slightly less dairy satiety than soy milk. Just like soybeans, soaking peanuts also slightly increases their nutritional value.</p> <p><span style="text-decoration: underline;"><strong>New - Walnut and Sunflower Milk!:</strong></span></p> <p>Also made like soy and peanut milk. The mash from these is not palatable either but still makes good animal feed. Like peanut milk, they cannot be turned into curds or tofu, and are drinkable straight from the press. They give even less satiety than peanut milk but are more easily obtainable in cold climates than peanuts and soybeans are. You can put soaked walnuts into meals as a vegetable too, but not the soaked sunflower flour. It takes 128 walnuts or sunflower flour per 10 liters of plant milk instead of 32 for peanuts and soybeans.</p> <p><span style="text-decoration: underline;"><strong>New - Tempeh!:</strong></span></p> <p>Soybeans can be cooked in the cooking pot to produce cooked soybeans, which can then be wrapped up in a rush mat with an edible mushroom and left to ripen on a cellar shelf to produce tempeh! Okara can also be used instead to make a weaker okara tempeh. The ripened tempeh can then be cut into slices like cheese and used in meals, or eaten on its own. It does not multiply the amount of nutrition as much as the tofu or miso making process does, but tempeh is much more filling for an individual meal. Good for filling your whole stomach! It doesn't last very long, so use it quickly.</p> <p><span style="text-decoration: underline;"><strong>New - Natto!:</strong></span></p> <p>By taking your cooked soybeans and instead letting them ferment in a barrel, you can produce natto, which are soybeans stuck together with sticky strands formed by bacteria. This can be eaten on its own, or served on top of rice with an optional topping of soy sauce in a brand new natto meal.</p> <p>&nbsp;</p> <div class="spoiler"> <div class="spoiler-toggle">Mod Compatibility</div> <