Whether you're an omnivore, vegan, vegetarian or carnivore, chances are you've consumed soy at some point in your life. Even the most avid avoider of so-called "health foods" has undoubtedly eaten his or her fair share of the legume without even realizing it.

This is due to the fact that soy is one of the most inconspicuous ingredients out there. Soy, from the "soya" or "soybean," comes in many different forms. The soybean's seed is comprised of almost 20 per cent oil, making it one of the main components of products labeled "vegetable oil," which is used in countless processed and fast foods. Soya sauce, of course, is another popular form of soybeans, and it is found in sushi restaurants everywhere. Soybeans are also boiled and served in their green pods under the Japanese name "edamame."

The soybean is perhaps most well-known for its use as an alternative to meat and dairy products, such as soy milk, soy cheese, soy ice cream and, of course, tofu. A processed form of tofu aptly named "textured vegetable protein" is an example of what makes the soybean so exceptional. TVP is capable of imitating the tastes and textures of meat, making it ideal for use in vegan and vegetarian dishes. When properly prepared, soy has the ability to mimic the consistency and appearance of everything from chicken to cream cheese, all without harming a single animal. Soy products also often contain the same amount of protein found in meat. Therefore, with vitamin and mineral fortification, vegan soy products are now just as (if not more) nutritious as meat products, giving you all the goodness without all the nasty fat and cholesterol.

Aside from the soybean's outstanding nutritional value, it is also arguably the most economically friendly protein out there. Because of the natural density at which soybeans grow, they are able to produce up to 15 times more protein per acre than land designated for meat production. Soybeans can also be grown organically, with no need for pesticides or the use of artificial fertilizers, giving all the nature-lovers out there a reason to chow down on their Tofurky this Thanksgiving.

So, looking to give tofu a try after all? Just remember: raw tofu by itself is relatively flavourless. Luckily, this provides the opportunity for its use in almost any recipe, as it will absorb and retain the flavour of any sauce or seasoning it is baked, fried, stewed or soaked in. Softer forms of tofu can also be purchased for use in drinks and desserts that are both creamy and low-calorie. Some tofu can even be processed to imitate the flavour and texture of exceedingly non-vegan foods like bacon. Thanks to the soybean, everyone can enjoy all the taste of a B.L.T. without the actual "B."

And that's the truth ... not B.S.