Five Reasons to Celebrate National Soyfoods Month in April
Ankeny, Iowa, March 25, 2011— April is National Soyfoods Month, which makes it the ideal time for exploring the flavor, texture, healthy profile, versatility and convenience of soyfoods. Ingredients such as soymilk, edamame, tofu and textured vegetable protein fit your budget and your cooking style.
To help you celebrate this season of soy, The Soyfoods Council offers a variety of recipes on its website at www.thesoyfoodscouncil.com. As more Americans explore plant-based protein, they’re attracted by the nutrition profile and versatility of soyfoods. One serving of soyfoods can provide approximately 7 to15 grams of heart-healthy protein. Options range from frozen fresh edamame and canned soybeans to a variety of tofu styles, soymilk, and soy-based veggie burgers. Soy flour adds nutrition to baking recipes, while Textured Vegetable Protein enhances toppings, chili and more. For protein with crunch, soy nuts are a great snack, and can be added to your favorite cookie or trail mix recipes.
Here are five reasons to check out soyfoods at your favorite grocery store.
1. Taste: The mild taste of soyfoods makes them an adaptable ingredient. Add a protein boost to desserts like Guilt Free Brownies with the addition of canned soybeans and soy flour. No Fuss Cupcakes start with cake mix and feature silken tofu that replaces the oil and one of the eggs normally used to prepare a cake mix.
2. Texture: Whether you want smooth, chewy, creamy or crunchy, there’s a soyfood to help you achieve your recipe goals. Silken tofu is ideal for salad dressings and smoothies because of its smooth, creamy texture. The many available textures of tofu—soft, firm and extra firm—make it a great choice for appetizers like Sun-Dried Tomato Tofu dip.
3. Health and nutrition: Soyfoods can play a role in healthful lifestyles. They offer protein, and may help protect against heart disease. They are low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. Soyfoods also have a direct cholesterol-lowering effect, and contain isoflavones that may directly improve the health of the arteries as well. It’s simple to cook with soyfoods, and easy to adapt your favorite recipes, such as Three Bean Chili, to include soyfoods.
4. Versatility: Soyfoods ingredients lend themselves to beverages, appetizers, entrees, side dishes and desserts. Enjoy fresh grilled asparagus with Tofu-Tamari dressing, or complement Crusty Citrus Pork Chops with Edamame Walnut Salad.
5. Convenience: You’ll find simple recipes for dips and salad dressings on the Soyfoods Council website. Ranch Tofu Dip with fresh vegetables or Edamame Dip with Pita Crisps are quick, deliciously simple ideas for entertaining.
Maybe we’re biased, but we think tofu, edamame, soymilk and other soy ingredients should be in every kitchen. Soyfoods Month in April is an ideal time to begin experimenting with versatile soyfoods ingredients. Visit the Soyfoods Council website at www.thesoyfoodscouncil.com for more soyfoods recipe ideas, information and inspiration. Let us know what you create!
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.
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The Soyfoods Council