The Soyfoods Council

Maple Pumpkin Cheesecake Tart

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Maple Pumpkin Cheesecake Tart
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Crust Ingredients
  1. 2 cups graham crumbs
  2. ½ cup soy nuts – roasted / salted
  3. ½ cup butter
  4. ¾ teaspoon salt
  5. ¼ cup sugar
Filling Ingredients
  1. 8 ounces cream cheese
  2. 2 Tablespoons maple syrup
  3. 2 teaspoons vanilla
  4. 1 cup sugar
  5. 1 cup canned pumpkin
  6. ⅛ teaspoon ground clove
  7. 1 teaspoon Saigon cinnamon, ground
  8. Dash of cardamom, ground
  9. ½ teaspoon freshly ground nutmeg
  10. 4 medium eggs
  11. ¼ teaspoon salt
Topping Ingredients
  1. 1 cup whipping cream mixed with 2 tablespoons maple syrup for topping
  2. 16 ounces silken tofu
Instructions
  1. Preheat oven to 325 degrees.
  2. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs.
  3. Press into small tart pans or larger tart pans.
  4. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake.
  5. Bake in over for 4 minutes.
  6. Remove and cool.
  7. Use the food processor to mix the cream cheese and the next 11 ingredients.
  8. When adding the eggs add them one at a time.
  9. Process until blended.
  10. Pour into the crumb lined pans.
  11. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set.
  12. Cool before removing bottom of the pan.
  13. Refrigerate for 4 hours.
The Soyfoods Council http://thesoyfoodscouncil.com/

Pumpkin Tofu Fruit Dip

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Pumpkin Tofu Fruit Dip
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Ingredients
  1. 1/2 cup silken tofu
  2. 1/2 cup 100 pumpkin puree
  3. 1/4 cup fat free greek yogurt
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon allspice
  7. 1 tablespoon honey
  8. 2 tablespoons warm water
  9. 1 sliced apple
  10. 1 sliced pear
  11. 1 tablespoon sliced almonds
Instructions
  1. Blend first 8 ingredients together in a blender and pour into a bowl.
  2. Sprinkle almonds on top of dip.
  3. Enjoy with sliced apples and pears.
Adapted from Lori Walker Nutrition
Adapted from Lori Walker Nutrition
The Soyfoods Council http://thesoyfoodscouncil.com/

Edamame Salad with Raspberry Vinaigrette

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Edamame Salad with Raspberry Vinaigrette
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Edamame Salad Ingredients
  1. 6 cups freshly chopped greens, washed and dried
  2. ½ cup sliced radish
  3. 1 medium julienne-cut red onion
  4. 3 julienne-cut carrots
  5. 2 cups halved grape tomatoes
  6. 2 cups shelled edamame, blanched
  7. Tofu Croutons
  8. Raspberry Vinaigrette
Tofu Croutons Ingredients
  1. 12 ounces firm water-packed tofu, drained, cut medium-dice
  2. 1/2 cup soy sauce
  3. 1 1/2 cup water
  4. 2 Tablespoons Ranch Dressing powdered seasoning mix
  5. ¾ cup Corn Starch
  6. vegetable oil for deep fat frying
Raspberry Vinaigrette Ingredients
  1. 1/2 cup raspberry vinegar
  2. 1/4 cup fresh raspberries
  3. 1/4 cup honey
  4. 1/2 cup soy oil
  5. 1/4 cup extra-virgin olive oil
  6. 1/2 cup fresh basil leaves, chiffonade
  7. Salt and black pepper, to taste
Edamame Salad Directions
  1. In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.
Tofu Croutons Directions
  1. In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain.
  2. In a medium mixing bowl add corn starch, add tofu, toss lightly.
  3. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain.
  4. Serve immediately, sprinkle on salad.
Raspberry Vinaigrette Directions
  1. In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.
Notes
  1. Yield: 8-10 servings
The Soyfoods Council http://thesoyfoodscouncil.com/

Tofu Fudge Drop cookies

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Tofu Fudge Drop cookies
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Ingredients
  1. ½ pound silken tofu
  2. ½ cup soybean oil
  3. 1½ cups sugar
  4. 1 tablespoon vanilla
  5. ½ cup cocoa powder
  6. 1 tablespoon soymilk
  7. 3 cups flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend silken tofu and soybean oil in blender until smooth, then pour into medium mixing bowl.
  3. Add sugar, vanilla, cocoa powder, and soymilk to tofu mixture.
  4. In a separate bowl, mix together flour, salt and baking soda.
  5. Add dry ingredients to wet ingredients. Mix well. The dough should be fairly stiff.
  6. Roll into 1½ inch balls.
  7. Roll in sugar until coated.
  8. Place on cookie sheet 1½ inches apart.
  9. Bake for 12 to 13 minutes.
  10. Cool on a wire rack.
Notes
  1. Yield: 36 cookies
The Soyfoods Council http://thesoyfoodscouncil.com/

Toffee Bars

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Toffee Bars
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup firmly packed brown sugar
  3. 1 egg yolk
  4. 1 teaspoon vanilla
  5. ¼ teaspoon salt
  6. 1 1/2 cups all purpose flour
  7. ½ cup soy flour
  8. 2 to 4 4-ounce milk chocolate bars (2 to 3 large bars) bars milk chocolate, melted
  9. ¾ cup chopped soy nuts
Instructions
  1. Preheat oven to 325°F.
  2. In large mixing bowl, cream butter until light.
  3. Add sugar, egg yolk, vanilla and salt and beat until well blended.
  4. Add all-purpose flour and soy flour and mix well.
  5. Spread evenly in a lightly greased 10-x15-x2-inch pan.
  6. Bake at 325 degrees for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes.
  7. Spread with melted chocolate.
  8. Sprinkle with chopped nuts.
  9. Cool completely. Cut into bars.
Notes
  1. Makes about 4 dozen bars
The Soyfoods Council http://thesoyfoodscouncil.com/

Holiday Apricot Oatmeal Soy Cookies

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Holiday Apricot Oatmeal Soy Cookies
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Ingredients
  1. 1 cup butter
  2. 1 cup brown sugar
  3. ½ cup sugar
  4. 2 large eggs
  5. 1 cup flour
  6. ½ cup soy flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1 teaspoon almond extract
  10. ½ teaspoon salt
  11. 1 ½ cups oatmeal
  12. 1 ½ cups Texturized Soy Protein
  13. 1 cup chopped dried apricots
  14. ¾ cup dried cranberries
  15. ¾ cup coconut
  16. ¾ slivered almonds, toasted
Instructions
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, beat butter and sugars until creamy.
  3. Add next 7 ingredients and mix until just blended.
  4. Stir in remaining ingredients until blended.
  5. Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.
  6. Bake 14-15 minutes or until tops are golden brown.
  7. Cool cookies on wire racks.
Notes
  1. Yield: approx 4 ½ dozen cookies
The Soyfoods Council http://thesoyfoodscouncil.com/

Creamy Cilantro Lime Dressing

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Creamy Cilantro Lime Dressing
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Ingredients
  1. 7 ounces silken tofu
  2. 2 tablespoons rice wine vinegar
  3. 1 teaspoon sesame oil
  4. 2 teaspoons cilantro
  5. 1/4 teaspoon sugar
  6. 1/2 lime
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Place tofu, rice wine vinegar, sesame oil, cilantro, and sugar in the bowl of small food processor. Juice half a lime and add lime juice to the food processor. Blend together. Add salt and pepper to taste.
  2. Store in the refrigerator 3-5 days.
The Soyfoods Council http://thesoyfoodscouncil.com/

ABOUT

The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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The Soyfoods Council is your resource for information about soyfoods including how easy and delicious they are to prepare and consume.