The Soyfoods Council

Tiramisu Shots

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Tiramisu Shots
Serves 5
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Ingredients
  1. 1/2 cup chocolate coated espresso beans
  2. 1 (12-ounce) package firm silken tofu
  3. 1/4 cup strong brewed espresso
  4. 1/4 cup sugar
  5. 1/8 teaspoon salt
  6. 1/2 Tablespoon lemon juice
  7. 10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses)
  8. Espresso or Kahlua (optional)
  9. Cocoa powder to garnish
  10. Chocolate coated espresso beans to garnish
Instructions
  1. In food processor, grind chocolate coated espresso beans until finely ground. Add tofu, espresso, sugar, lemon juice and salt. Blend until smooth and reserve. Place a sponge cake circle in the bottom of each glass. Drizzle cake with a few drops of espresso or Kahlua. Spoon several tablespoons of coffee- tofu mixture over cake. Place another sponge cake circle on top of the coffee tofu mixture. Spoon remaining coffee- tofu mixture into shot, to reach almost to the top of the shot
  2. containers. Chill for at least 30 minutes. To serve, sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean.
To serve
  1. Sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. Delish!
The Soyfoods Council http://thesoyfoodscouncil.com/

Tofu Pumpkin Pie

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Tofu Pumpkin Pie
Yields 8
Serving soyfoods at Thanksgiving makes it easy to provide new holiday specialties and better-for-you versions of old favorites. Soy is a versatile plant-based protein, cholesterol-free and easy to incorporate into recipes. Not only do soyfoods enhance your meal with flavorful recipes, they are low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. Soyfoods are ideal for everything from dips to dressings and desserts. One serving of soyfoods—including ingredients like soymilk, tofu, soynuts and edamame—offers 7 to 15 grams of high-quality protein.
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Ingredients
  1. 12 ounce box extra firm silken tofu
  2. 15 ounce can pumpkin
  3. 2 tablespoons soybean (vegetable) oil
  4. 2 tablespoons dark molasses
  5. 3/4 cup granulated sugar
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground ginger
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon vanilla
  10. 1/4 teaspoon ground nutmeg
  11. Dash ground cloves
  12. 9-inch unbaked piecrust
  13. Non-dairy whipped topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
  3. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended.
  4. Pour into unbaked crust. Bake in a 350° oven 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours.
  5. Serve topped with whipped topping. Refrigerate leftovers.
The Soyfoods Council http://thesoyfoodscouncil.com/

Cocoa Cupcakes

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Cocoa Cupcakes
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Ingredients
  1. 1 package extra firm silken tofu, drained
  2. 1/2 cup light vanilla soy milk
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 1/4 cup all-pupose flour
  6. 1 1/4 cup whole wheat pastry flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 teaspoon Kosher salt
  10. 3/4 cup cocoa powder
  11. 1 cup sugar
  12. 3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes)
Instructions
  1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.
  2. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.
  3. In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.
  4. Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.
  5. Spoon batter into muffin tins, only filling up cups to 75% of full capacity.
  6. Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature.
Notes
  1. Make 48 mini cupcakes or 18 regular cupcakes.
  2. Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein
The Soyfoods Council http://thesoyfoodscouncil.com/
*Recipe created by Jenna Braddock at Fresh Food Perspectives

Vegan Dark Chocolate Truffles

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Vegan Dark Chocolate Truffles
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Ingredients
  1. 1 package of drained silken tofu (you will only use ¾ of the package)
  2. 10oz dark chocolate chips
  3. 3 Tbsp pure maple syrup
  4. 1 tsp vanilla extract
  5. ½ – 1c shredded unsweetened coconut for rolling. You could also use cocoa powder or a cinnamon sugar blend to coat your truffles if coconut isn’t your thing.
Instructions
  1. Place tofu, chocolate chips, maple syrup and vanilla in a high speed blender and blend on high until the chocolate is no longer gritty and the mixture is smooth. My Vitamix does a stellar job with this, but if you don’t have a blender that gets the job done, you can always melt the chocolate in a double broiler or in the microwave, and then incorporate it into the tofu in the blender to ensure it’s smooth.
  2. Refrigerate the chocolate tofu mixture for 4 hours or overnight (especially if you used hot, melted chocolate). This will solidify the mixture, making it an ideal texture to roll into truffles.
  3. Spread coconut onto a plate or shallow bowl. Make sure your hands are clean and cool (warm hands = melting chocolate!). Scoop out tablespoon-sized scoops of the chocolate mixture and using your hands, roll into truffle balls. Drop the truffle into the coconut and gently roll to coat the outside. Set aside and repeat with the remaining chocolate mixture. Serve immediately or keep refrigerated.
The Soyfoods Council http://thesoyfoodscouncil.com/
Janel Funk
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Pumpkin Pie Parfait

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Pumpkin Pie Parfait
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Ingredients
  1. 1 lb silken tofu, drained
  2. 1 (15oz) can pure pumpkin *NOT pumpkin pie filling
  3. 1/2 cup confectioners sugar
  4. 1 tablespoon pure maple syrup (Please, use the real stuff. No Mrs Buttersworth in this recipe!)
  5. 1 teaspoon pure vanilla extract
  6. 1 tablespoon pumpkin pie spice
  7. Graham crackers or Graham "sticks" as pictured
Instructions
  1. Add all of the ingredients to a food processor and puree until smooth.
  2. Next, in a clear glass bowl or cup, crush graham crackers or "sticks".
  3. Then, begin to layer pumpkin filling and graham crackers into a glass. Note: one serving of these Honey Graham Sticks was 14 Sticks, I used 5 in the bottom of the glass, 5 in the middle layer and 4 crushed on top. You can use your favorite variety of graham crackers, but for portion control- stick to one serving or less.
The Soyfoods Council http://thesoyfoodscouncil.com/
to view blog post click here

Tofu Chocolate and Pumpkin Coconut Pudding

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Tofu Chocolate and Pumpkin Coconut Pudding
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Ingredients
  1. 1 12.3 oz. box Mori-Nu Silken Lite Tofu, Firm
  2. 1 15 oz. can pumpkin pie filling (no sugar added)
  3. 1/3 cup plus 1 tablespoon light agave syrup
  4. 1 tablespoon pumpkin pie spice
  5. 1/4 teaspoon ground ginger
  6. 1/8 teaspoon Chinese Five Spice (optional)
  7. 1/4 cup coconut flour
  8. 1/4 - 1/3 cup coconut cream (Put a can of coconut milk in refrigerator for 1-2 days. Open, scoop out coconut cream from top of can.)
  9. 1 1/2 tablespoon unsweetened cocoa powder
Instructions
  1. In a blender, combine tofu and pumpkin pie filling on medium speed until well-blended, stopping and scraping down sides with spatula as needed. Add 1/3 cup agave syrup (reserve the 1 tablespoon for later), spices, and coconut flour. Blend until well combined. If too thick, pour into a mixing bowl and stir vigorously with a wire whisk for a minute or two until thoroughly combined.
  2. CHOCOLATE PUDDING: Scoop half of mixture into a small mixing bowl. With a wire whisk, stir in cocoa powder and agave syrup, mixing well. PUMPKIN COCONUT PUDDING: To the other half of mixture, add 1/4 - 1/3 cup coconut cream and beat with a whisk until incorporated. Add more if you want a stronger coconut flavor. Cover both bowls with plastic wrap and chill for at least 1 hour to firm up.
  3. PREPARE TOPPINGS: Before serving, toast unsweetened flaked coconut in a skillet over medium heat until golden, stirring every so often to prevent burning. Remove from heat and let cool. Thinly slice bananas, and have about 1/4 cup chocolate chips handy for decorating. Remove puddings from refrigerator.
  4. Set out six serving dishes. Starting with chocolate or pumpkin-coconut pudding, layer pudding alternately with toppings, finishing with a sprinkle of toasted coconut. Serve immediately and enjoy!
The Soyfoods Council http://thesoyfoodscouncil.com/
To view the blog post click here

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.