When the weather gets cool, it’s time to turn up the heat on your menu. Soyfoods and chilies make a great pairing for warming winter dishes—South-of-the-Border specialties that range from appetizers to salads and entrees. The Soyfoods Council offers a selection of recipes that fit the demands of today’s nutrition-conscious consumers.
For an appetizer or small plate offering, try the recipe for Tostadas of Ancho Spiced Potatoes, Warm Corn Salsa, Fresh Goat Cheese and Tofu Jerky. The spice comes from dried ancho chilies, jalapeños and poblano peppers. The recipe features tofu jerky, made with super- firm tofu that has been marinated in a mixture of soy sauce, maple syrup, Worcestershire sauce, ancho chili powder and black pepper. The tofu is fried until golden brown, and then sliced into thin julienne strips and baked.
Entrée ideas include Vegetarian Pepper Bowls, pairing frozen soy protein crumbles and edamame with chopped Anaheim chilies, served with brown rice.
The Soyfoods Council also offers a versatile recipe that can be adapted for tacos, taco salad or taco burgers. It features TSP (textured soy protein) and jalapeños, combined with taco seasoning mix, fat-free refried beans, chopped peppers and onions.
Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for more chili-rich ideas for chilly weather menus.
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.