July is Culinary Arts Month and we are #SoyInspired by chefs who use soyfoods in their recipe creations!
Today’s featured chef is Regina Ragone
What is your favorite way to prepare soyfoods?
One of the reasons I love soy is that it is an easy and budget-friendly source of protein so most of the time I prepare it very simply. I have to say my favorite way is to just cut up chunks of baked tofu and use it as a sald topping instead of cheese. It’s also great on sandwiches this way.
What tips do you have for preparing soyfoods?
I think the best way to prepare soy is to use it in a favorite recipe as a replacement for an animal protein.This way you are already using it in a way your family likes and is familiar with. I stir in baked tofu at the end of a stir fry, and use soy crumbles for chili and tacos.
Share your favorite recipe using a soyfood!
Makes 4 servings
1 1/2 cups wheat berries
1/2 lb broccoli crowns, cut into bite-size pieces
1 cup shelled edamame
1/2 cup light mayonnaise
1/3 cup 2% Greek yogurt
1/4 tablespoon parsley, chopped
2 tablespoons chopped dill
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon snipped chives
2 teaspoons country Dijon mustard
1 teaspoon sugar
1 teaspoon garlic
1 6 ounce bag baby spinach
1. Combine wheat berries and 4 cups water in a bowl. Soak overnight.
2. Drain and transfer to a large shallow pot. Add 4 1/2 cups lightly salted water and bring to a
boil over high heat. Cover and reduce heat to medium. Simmer 35 minutes.
3. Add broccoli and edamame to pot with wheat berries. Cover and cook 5 minutes. Drain and
rinse with cool water.
4. Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives,
mustard, sugar and 1/2 tsp of the garlic salt.
5. In a large bowl, combine spinach, wheat berry mixture and 3/4 cup of the dressing. Gently
toss. Season with remaining 1/2 tsp garlic salt and toss again. Refrigerate any leftover dressing
for another use.