Soybean, a kind of legume, is somewhat controversial, and there are many different theories regarding the pros and cons of consuming Soy and its products. Traditional Indian cuisine seldom made use of fermented Soy products and its only since past few years, that Soy products are used in form of   tempeh, tofu, soy milk, Soya sauce etc thanks to the food going global. Probably the only way that Sindhis used Soy was in form of Textured vegetable protein (TVP, or Nutrella, also known as Soyabean wadhi/ badi, and soyabean nandi or granules). Soybean as beans, often known as “meat without bones”,…