The Soyfoods Council

2017 Soy Salad Dressing Competition Recipes!

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The Soyfoods Council and the Iowa Restaurant Association returned to the Iowa State Fair with Mori-Nu tofu to create healthy, soy-inspired, salad dressings with local chefs! 

1st Place – Sesame Ginger Tofu Dressing by Chef Tag Grandgeorge, Le Jardin, Des Moines
2nd Place – Lemon Poppy Seed Dressing by Chef Lisa LaValle, Trellis, Des Moines
3rd Place – Spicy Toasted Sesame Tofu Dressing by Chef Patti Weidner, Hy-Vee, Des Moines
4th Place – Asian Inspired Tofu Vinaigrette by Chef Jacob Carnes, Goldfinch, Des Moines

Spicy Toasted Sesame Tofu Dressing by Chef Patti Weidner, Hy-Vee, Des Moines

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Spicy Toasted Sesame Tofu Dressing
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Ingredients
  1. 1-12 ounce package Mori-Nu Soft Silken Tofu
  2. ½ cup rice vinegar
  3. 2 cloves of peeled minced garlic
  4. ⅓ cup coarsely chopped fresh cilantro
  5. ¼ cup thinly sliced green onion including tops
  6. 2 tablespoons honey
  7. 1 teaspoon ponzu
  8. 1 teaspoon Kombucha (fermented tea blend)
  9. 1 teaspoon soybean oil
  10. 1 teaspoons Asian (toasted) sesame oil
  11. 2 teaspoons low sodium soy sauce
  12. 1 teaspoon hot chili flakes
Instructions
  1. Drain tofu for 5 minutes.
  2. In a blender or food processor combine all ingredients and blend until smooth.
  3. Serve immediately over shredded cabbage salad.
Notes
  1. This creamy dressing tastes as smooth and rich as one made with mayonnaise, but is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing.
Yield
  1. 2 ½ - 3 cups
The Soyfoods Council http://thesoyfoodscouncil.com/
 

Lemon Poppy Seed Dressing by Chef Lisa LaValle, Trellis, Des Moines

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Lemon Poppy Seed Dressing
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Ingredients
  1. 4-12 ounce packages Mori-Nu Soft Silken Tofu
  2. 1 cup heavy mayonnaise
  3. ½ cup Dijon mustard
  4. ½ cup brown sugar
  5. ½ cup lemon juice (bottled)
  6. Zest and juice of 1 lemon
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  9. ½ cup soybean oil
  10. ¼ cup poppy seeds (add last)
Instructions
  1. Combine first 8 ingredients in a medium mixing bowl. Blend to puree with a hand wand or in a blender.
  2. Blend until smooth. While hand whisking, slowly add soybean oil and poppy seeds.
  3. Serve immediately over a Mann’s Arcadian Harvest salad blend or greens of your choice.
Yield
  1. Approximately 8 cups.
The Soyfoods Council http://thesoyfoodscouncil.com/

Here’s a great way to try TVP!

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We recently learned about the TVP Sampler from Harmony House

and had to give it a try. 

We tried the beefish bits in a simple, store-bought pasta sauce for a TVP Bolognese.

Great texture and flavor! 

If you’re looking to stretch meat to lower your grocery costs and to add heart-healthy protein to your meals, TVP is a great addition to your pantry! 

Related: What’s TVP.

 

Soy protein lowers blood pressure

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For the past 20 years health agencies around the world, including the Food and Drug Administration, have acknowledged the contribution that soyfoods can make to reducing risk of coronary heart disease because soy protein directly lowers blood cholesterol levels.

Research also suggests that soy protein lowers blood pressure although this benefit of soy hasn’t received nearly the attention that the cholesterol-lowering effects of soy protein have. Perhaps this will change with the publication a new statistical analysis of 12 clinical trials involving over 1,500 postmenopausal women.

When all women were included in the analysis, soy protein significantly lowered systolic blood pressure by a little more than 3 points (mmHg) and diastolic blood pressure by about 1 point. However, when the researchers sub-analyzed the results, they found something quite interesting. In those studies that intervened with at least 25 grams of soy protein, systolic blood pressure decreased by almost 5 points and diastolic blood pressure by nearly 2 points. So the key is to consume at least 25 grams of soy protein per day.

Blood pressure is major risk factor for heart attacks and stroke. Reducing blood pressure by the amount that soy protein was found to do in this analysis could potentially reduce risk of developing coronary heart disease and stroke by as much as 10%. Furthermore, the cholesterol-lowering effects of soy protein will provide additional protection against these crippling diseases.

Tempeh Rice Bowl Recipe | Asian Breakfast Bowl

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We are big fans of the Instant Pot for making quick and easy meals. 

Try this simple “one pot” meal for a quick and easy Asian-style breakfast bowl (it’s great for lunch or dinner, too). 

Tempeh Rice Bowl
Serves 4
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Ingredients
  1. 1 teaspoon sesame oil
  2. 1/2 cup diced onion
  3. 1/2 cup diced carrot
  4. 1 tablespoon white miso
  5. 1 8-ounce package tempeh
  6. 1 cup brown rice
  7. 1 3/4 cup water
  8. 2 cups tightly packed leafy greens, such as baby spinach, Swiss chard and/or arugula
  9. Crushed peanuts, for garnish
  10. Splash of tamari or soy sauce, for serving (optional)
Instructions
  1. Set the Instant Pot on the saute function, using the adjust button to increase to more heat. Add the sesame oil, onion, and carrot and saute for about three minutes. Add the miso and continue sauteeing until the miso becomes creamy and mixed well with the vegetables. Add the tempeh, crumbling with your fingers as you remove it from the package. Using a spoon crumble the tempeh while sauteeing. Do this for about 8 minutes. The tempeh should begin to resemble small beans (or meat crumbles). Add the brown rice and water. Turn the saute function off. Cover the Instant Pot, move the steam valve to sealing, press manual (high pressure) and adjust the time to 22 minutes. Allow for a natural release.
  2. Remove the lid. Stir in two cups of leafy greens. Prop the lid on the top of the pot, without sealing, for just a few minutes to allow the greens to slightly wilt.
  3. Serve in a bowl with crushed peanuts and a splash of tamari or soy sauce (if using).
Notes
  1. For a vegetarian version serve with a fried egg on top and meat lovers can add cooked chicken or shrimp.
The Soyfoods Council http://thesoyfoodscouncil.com/

Creamy Apple Vinaigrette with Baby Spinach, Candied Walnuts, Green Apple and Goat Cheese

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Creamy Apple Vinaigrette with Baby Spinach, Candied Walnuts, Green Apple and Goat Cheese

Dressing Ingredients:

1 pound Mori-Nu soft silken tofu

½ cup apple juice

½ cup plus apple cider vinegar

2 teaspoons white onion, minced

1 tablespoon brown sugar

2 teaspoons sugar

2 teaspoon salt

½ teaspoon white pepper

¾ cup soybean oil

Salad Ingredients:

16 ounces baby spinach

1 cup candied walnuts

2 green apples, diced

6 ounces goat cheese, crumbles

Directions for Dressing:

Add first 8 ingredients to food processor or blender. Blend until smooth. Slowly add oil to mixture and blend until smooth and mixture has thickened. Refrigerate for 4 hours or overnight so the flavors can meld.

Directions for Salad:

Add ingredients for salad into serving bowl. Top with dressing. Enjoy

Yield: 10 servings

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.

CONNECT WITH US

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