If you go to your favorite search engine (google.com for instance) and put soy recipes in the search box, you will come up with an endless number of recipes.
I personally avoid soy-containing foods. There is a long list of problems for the "perfect" food that I think are substantiated in science. First among them are potent enzyme inhibitors that block the action of trapsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trapsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. (Rackis, Joseph J. et al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.)
Soybeans also contain goitrogens - substances that depress thyroid function. They are high in phytic acid and that's a substance that can block the uptake of essential minerals in the intestinal tract.
Soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistance to normal phytate-reducing techniques such as long, slow cooking.
Anyway, I find most of the same benefits in other legumes and without all the "bad" stuff associated with soybeans, so I use a lot of other legumes instead of soybeans. Nearly all soybeans are a product of genetic engineering and it is a huge milti billion dollary industry based upon "good-for-you" sales tactics used on the unwitting general public. Allergic reactions to soybeans are far more common than to other legumes.
Even worse than whole soybeans are the processed products which go through all kinds of chemical products. One article I read recently maintained that "With the exception of full-fat soy flour, all soybean products contain trace amounts of carcinogenic solvents." that have been used in the processing.
I can live nicely without soybeans and use the wonderful array of other legumes instead.