Des Moines, IA, June 18, 2013 – When not working at one of Orchestrate’s four popular restaurants – Django, Centro, Zombie Burger and Gateway Market – Corporate Chef for Orchestrate Hospitality Scott Stroud can be found inventing new creations in Orchestrate’s test kitchen. Recently, Chef Stroud has been testing the limits of soy products in popular dishes.
Soy: A Versatile Food
“I like using soy because of its versatility,” explains Chef Stroud. “I can transform soy into whatever I want. One dish I can use it as a protein, the next as a starch, I can even use it as a vegetable, oil or flour. What other food can do that?”
Soy as a Healthy Alternative
Chef Stroud began his experimenting with soy as a reply to the demand of healthy alternatives on restaurant menus. “The phrase, ‘You can never trust a skinny chef’ isn’t true! It’s important to be health conscious. Yes, we can indulge in a delicious cheeseburger once in a while, but we should have healthier options as well. Soy is a delicious and simple alternative.”
Chef Stroud demonstrated soy as a salad, starch and meat with a Tofu Caprese, Tofu Risotto and Asian Orange Tofu, proving that soy can be easily and deliciously transformed.
Tofu Caprese- serves 2
3ea heirloom tomatoes
To taste salt and pepper
1T. Olive oil
1tt. Balsamic vinegar
1/3ea block tofu
1.) Dice 1/3 block tofu
2.) Marinate diced tofu in oil, vinegar, and seasonings at least 1hour.
3.) Toss with remaining ingredients and serve