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/

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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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