The Soyfoods Council

Pumpkin Tofu Fruit Dip

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Pumpkin Tofu Fruit Dip
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Ingredients
  1. 1/2 cup silken tofu
  2. 1/2 cup 100 pumpkin puree
  3. 1/4 cup fat free greek yogurt
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon allspice
  7. 1 tablespoon honey
  8. 2 tablespoons warm water
  9. 1 sliced apple
  10. 1 sliced pear
  11. 1 tablespoon sliced almonds
Instructions
  1. Blend first 8 ingredients together in a blender and pour into a bowl.
  2. Sprinkle almonds on top of dip.
  3. Enjoy with sliced apples and pears.
Adapted from Lori Walker Nutrition
Adapted from Lori Walker Nutrition
The Soyfoods Council https://thesoyfoodscouncil.com/

Creamy Cilantro Lime Dressing

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Creamy Cilantro Lime Dressing
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Ingredients
  1. 7 ounces silken tofu
  2. 2 tablespoons rice wine vinegar
  3. 1 teaspoon sesame oil
  4. 2 teaspoons cilantro
  5. 1/4 teaspoon sugar
  6. 1/2 lime
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Place tofu, rice wine vinegar, sesame oil, cilantro, and sugar in the bowl of small food processor. Juice half a lime and add lime juice to the food processor. Blend together. Add salt and pepper to taste.
  2. Store in the refrigerator 3-5 days.
The Soyfoods Council https://thesoyfoodscouncil.com/

Cocoa Cupcakes

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Cocoa Cupcakes
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Ingredients
  1. 1 package extra firm silken tofu, drained
  2. 1/2 cup light vanilla soy milk
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 1/4 cup all-pupose flour
  6. 1 1/4 cup whole wheat pastry flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 teaspoon Kosher salt
  10. 3/4 cup cocoa powder
  11. 1 cup sugar
  12. 3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes)
Instructions
  1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.
  2. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.
  3. In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.
  4. Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.
  5. Spoon batter into muffin tins, only filling up cups to 75% of full capacity.
  6. Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature.
Notes
  1. Make 48 mini cupcakes or 18 regular cupcakes.
  2. Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein
The Soyfoods Council https://thesoyfoodscouncil.com/
*Recipe created by Jenna Braddock at Fresh Food Perspectives

Grilled Tofu BLT Sandwich

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Grilled Tofu BLT Sandwich
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Ingredients
  1. 1 pound block extra-firm tofu, drained
  2. 1/4 cup olive oil
  3. 1 teaspoon smoked paprika
  4. 2 tablespoons reduced sodium soy sauce
  5. 2 avocados
  6. 2 beefsteak tomatoes
  7. 8 Romaine or red leaf lettuce leaves
  8. 1/3 cup mustard
  9. 16 slices whole grain or sourdough bread
Instructions
  1. After draining tofu, wrap in dish towel, put in a bowl and place in refrigerator for 30 minutes.
  2. While tofu is chilling, whisk olive oil and smoked paprika in small saucepan over medium-low heat. Heat for about 15 minutes, stirring occasionally. Let cool.
  3. Whisk 3 tablespoons of smoked paprika infused oil (saving 1 tablespoon for grilling) with 3 tablespoons soy sauce, set aside.
  4. Take tofu out of refrigerator and slice into 24 pieces (about 1/8th-inch thick.) Place tofu slices in baking dish. Pour the paprika oil/soy sauce mix over tofu. Flip the pieces to make sure they are evenly coated. Cover with plastic wrap and let marinate for at least 30 minutes in refrigerator.
  5. To make "tofu bacon", use remaining 1 tablespoon paprika oil in grill pan over medium heat. Grill tofu slices in batches, about 4-5 minutes per side (until tofu is slightly crisp.)
  6. Once tofu slices are done, start to assemble sandwiches. For each sandwich, place 3 pieces of tofu bacon on bread slice, top with a few slices of avocado, a few slices of tomato, a lettuce leaf and about 2 teaspoons of mustard spread on the other piece of bread. You'll have enough ingredients for eight sandwiches. You can store tofu bacon in refrigerator for a few days and reheat in microwave.
Adapted from Teaspoon Of Spice
Adapted from Teaspoon Of Spice
The Soyfoods Council https://thesoyfoodscouncil.com/

Tofu Panko Pamesan

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Tofu Panko Pamesan
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Ingredients
  1. 14oz package of Extra Firm Tofu
  2. 1 egg
  3. 1 cup panko bread crumbs
  4. ½ teaspoon Italian seasoning
  5. ½-¾ cup marinara sauce (preferably low sodium)
  6. ½ cup 2% shredded mozzarella cheese
  7. nonstick cooking spray
Instructions
  1. Preheat oven to 400F.
  2. Line baking sheet with foil and spray with cooking spray, set aside.
  3. Drain water from tofu and blot with paper towels.
  4. Slice tofu into 4 even slices lengthwise so they are large, thin rectangles.
  5. Continue to blot each slice with paper towels until they are almost dry.
  6. Place panko crumbs and Italian seasoning onto a large plate.
  7. Beat egg, dip each slice into egg and then into breadcrumbs.
  8. Place each slice onto baking sheet and spray tops with cooking spray.
  9. Bake for 10-12 minutes until panko is lightly browned.
  10. Add 2-3 tablespoons of sauce to each piece and top with approx. 2 tablespoons of cheese. Bake for additional 5 minutes until cheese melts. Serve with a garnish of fresh basil.
The Soyfoods Council https://thesoyfoodscouncil.com/

Zucchini Lasagna with Tofu Ricotta

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Zucchini Lasagna with Tofu Ricotta
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Ingredients
  1. 2 large zucchini, cut in half and then sliced lengthwise into 1/4 inch thick flat slices
  2. 1- 16 oz package Tofu, extra firm, drained
  3. 1/2 cup cashews, unsalted
  4. 1/4 cup pistachios, unsalted
  5. 4 medium tomatoes
  6. 1 cup sun dried tomatoes, soaked in warm water until soft
  7. 1 date
  8. 1/4 cup fresh parsley
  9. 3 cups fresh basil
  10. 1 large lemon
  11. 1 garlic bulb, roasted (see picture below); plus 2 cloves
  12. Olive oil
  13. 1/2 tablespoon cayenne pepper
  14. Salt and pepper
  15. Quinoa, boiled as per directions (optional)
Prep the pesto, marinara sauce and tofu ricotta first; all of which will need a food processor or blender
  1. Marinara: Food process all tomatoes, date, parsley, remaining basil, cayenne, 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside.
  2. Pesto: In food processor, blend together 2 garlic cloves, 2 cups basil, pistachios, juice of half the lemon and 1/3 cup olive oil. Salt and pepper to taste. Set aside.
  3. Tofu: Food process tofu, cashews, juice of remaining 1/2 lemon, remaining 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside.
  4. Preheat oven to 375.
  5. Lay out zucchini slices and lightly coat each side with olive oil - about 2-3 tablespoons. Season with pepper. Bake for 15 minutes, or until slightly soft but still with bite.
  6. While zucchini are cooking, gently heat marinara and tofu ricotta. I prefer to use the stove, but a microwave works as well.
  7. To plate: Layer 2 slices of cooked zucchini, spread on tofu ricotta and marinara. Layer again with zucchini and repeat for as many layers as you desire.
  8. Lastly, top with pesto and extra pistachios for garnish.
Adapted from The Fresh Beet
Adapted from The Fresh Beet
The Soyfoods Council https://thesoyfoodscouncil.com/

Vegan Dark Chocolate Truffles

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Vegan Dark Chocolate Truffles
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Ingredients
  1. 1 package of drained silken tofu (you will only use ¾ of the package)
  2. 10oz dark chocolate chips
  3. 3 Tbsp pure maple syrup
  4. 1 tsp vanilla extract
  5. ½ – 1c shredded unsweetened coconut for rolling. You could also use cocoa powder or a cinnamon sugar blend to coat your truffles if coconut isn’t your thing.
Instructions
  1. Place tofu, chocolate chips, maple syrup and vanilla in a high speed blender and blend on high until the chocolate is no longer gritty and the mixture is smooth. My Vitamix does a stellar job with this, but if you don’t have a blender that gets the job done, you can always melt the chocolate in a double broiler or in the microwave, and then incorporate it into the tofu in the blender to ensure it’s smooth.
  2. Refrigerate the chocolate tofu mixture for 4 hours or overnight (especially if you used hot, melted chocolate). This will solidify the mixture, making it an ideal texture to roll into truffles.
  3. Spread coconut onto a plate or shallow bowl. Make sure your hands are clean and cool (warm hands = melting chocolate!). Scoop out tablespoon-sized scoops of the chocolate mixture and using your hands, roll into truffle balls. Drop the truffle into the coconut and gently roll to coat the outside. Set aside and repeat with the remaining chocolate mixture. Serve immediately or keep refrigerated.
The Soyfoods Council https://thesoyfoodscouncil.com/
Janel Funk
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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.

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