During National Soyfoods Month, discover how easy it is to cater to customers with special dietary concerns—vegetarians, vegans, and those following gluten-free diets—while offering menu items with mainstream appeal. Soyfoods make it simple for more Americans to enjoy plant-based protein, and The Soyfoods Council provides foodservice operators with a selection of recipes for breakfast, lunch and dinner menus.
Soyfood ingredients include a selection of tofu styles, frozen or fresh edamame, soymilk, soy yogurt and canned soybeans. Other choices range from soy flour that adds nutrition to baking recipes to Textured Vegetable Protein (TVP) that enhances fruit crisps, chili and more. For protein with crunch, soy nuts are a great snack, and can be added to cookies or trail mix. In fact, one serving of soyfoods can provide approximately 7 to15 grams of heart-healthy protein.
Broaden your breakfast menu with items such as TSP Breakfast Gravy for biscuits, made with Textured Soy Protein (TSP) rather than sausage. The TSP is flavored with sage, marjoram, thyme, brown sugar, salt and black pepper, and incorporated into a gravy made with butter, flour and milk.
Lunch menu ideas include the Grilled Tofu BLT Sandwich. Make your own tofu “bacon” with extra-firm tofu marinated in low-sodium soy sauce, smoked paprika-infused olive oil. Grill the tofu slices and assemble the sandwich with avocados, beefsteak tomatoes, Romaine or red leaf lettuce and mustard on whole grain bread. Baked Eggplant with Tofu Ricotta features house-made tofu ricotta. It’s made with extra-firm silken tofu, mashed and mixed with honey or agave nectar, apple cider vinegar and salt. The eggplant stacks can be served as appetizers or salads.
Gluten-free recipes include Chicken and Noodle Toss, Curried Corn and Pepper Chowder, and Gluten-Free Refrigerator Cookies. Curried Corn and Pepper Chowder starts with vegetable stock and features the flavors of bell pepper, corn, shallots, curry powder, unflavored soymilk and shredded cheddar. Chicken and Noodle Toss highlights fettuccine-shaped tofu shirataki noodles, frozen edamame, cooked chicken, Portobello mushrooms, bell peppers and a sauce combining Parmesan cheese, butter, cream cheese and lowfat milk.
For dessert menus, consider Gluten-Free Refrigerator Cookies. They’re made with soy flour, sugar, baking powder, salt, water, soy oil and lemon or almond extract. The cookies are frosted with lemon glaze.
For complete recipes and resources including the free brochure, How to Eat and Live Gluten-Free, visit The Soyfoods Council website. You’ll find health and nutrition information, instructional videos and cooking tips on the website, too. Bookmark the site and visit it often: www.thesoyfoodscouncil.com.
About The Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.