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Tommy Fello doesn’t just celebrate National Soyfoods Month in April. He lives it, all year long. The owner of the 125-seat Tommy’s Restaurant in the Coventry Road neighborhood of Cleveland Heights, OH, has been in business since 1972, and offers soyfoods on the menu seven days a week. It’s a broad menu, little unchanged from the restaurant’s early years, where meat items continue to coexist with vegan and vegetarian options.
Tommy Fello estimates, “About 75% of our sales are vegan or vegetarian items.” He explains that one goal of the restaurant is for people to come in as a family and have each person get something they want. “We fell into a niche where we could grow and prosper. We have our customers to thank for it.”…
April is National Soyfoods Month, the ideal time for getting acquainted with foods such as TSP (texturized soy protein) and tofu. If you’re already enjoying soyfoods like edamame, soymilk, soy nuts and soy yogurt on a regular basis, you’ll be delighted to learn that soyfoods offer a host of health and nutrition benefits.
Mark Messina, PhD., leading soy expert and executive director of the Soy Nutrition Institute, says, “Soyfoods provide ample amounts of protein and are low in saturated fat. There is also research indicating that soyfoods provide health benefits independent of their nutrient content. For example, there is evidence suggesting that soy may reduce the risk of prostate cancer and is protective against breast cancer if consumed during childhood and/or adolescence.”…
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….
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.