- 1 ¼ cups soft tofu
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- Blend all ingredients in a blender until well blended and smooth. Cover and chill at least 2 hours.
- Serve with a variety of fresh fruits.
Use as a dip for apples and fruit or stir into hot oatmeal!
Everyone is thinking pumpkin these days so I thought I would combine pumpkin and silken tofu for a yummy fall dip!
The beautiful thing about silken tofu is it is neutral in flavor and it blends so well with just about anything. Simply drain the tofu and transfer to a blender. Add pumpkin, puree for a bit, and then add the sugar, maple syrup, and spices. In a matter of minutes you have a fabulous fruit dip that tastes good, is heart healthy, has lots of fiber, and is a terrific dip for fruit. This treat is a great after-school snack and equally perfect for the fall entertaining season.
Hello from The Soyfoods Council test kitchen! We’ve been having some with fall foods and wanted to share the top three soyfoods we’re using right now.
TSP (Textured Soy Protein or Textured Vegetable Protein)
TSP / TVP is a versatile soyfood is fantastic in soups and stews. If you’re making a vegetarian chili, this stands in as a plant-based meat. If you’re feeding a big family of omnivores, adding TVP to ground beef, chicken or turkey will stretch the meal and is kind to your wallet!
We love steaming tempeh as a first step when preparing it. It makes it a bit less bitter and it absorbs marinades and sauces even better. Westsoy Tempeh is easy to find a mainstream and specialty grocery stores. Here’s our tempeh – steamed and then air fried – over salad. We’re hooked!
The holidays are sweeter with soy and we think these three recipes are the sweetest, yet:
Soy Cheesecake with Dried Cranberries, Almonds and White Chocolate
2 apples, such as Gala peeled, cored and cut into 3/4-inch pieces
1 cup fresh or thawed frozen cranberries
2 tablespoons sugar
1/2 cup fresh orange juice
1 teaspoon ground ginger
1 1/3 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons soybean oil
28 oz. soft silken tofu, drained, cubed
1½ cups sugar
8 oz. soy cream cheese
1/3 cup soymilk
¼ cup soy flour
1 tablespoon vanilla extract
¾ cup sliced almonds
¾ cup sweetened dried cranberries
¾ cup good-quality white chocolate morsels
Preheat oven to 325 with rack in the center. Place a large baking pan filled with one inch of water on the rack to preheat. Press a large sheet of foil around the base of a 9-inch springform pan with 2-inch high sides. Coat the inside of the pan with nonstick spray and set aside.
Compote-In a medium saucepan over medium heat, combine all the ingredients. Bring to a simmer and cook, stirring occasionally, until the apples are soft when pierced with a fork, about 15 minutes. Set aside.
Cheesecake-In a bowl, combine the graham cracker crumbs and sugar. Add the oil and stir to blend. Pour the crumbs into the prepared springform pan and press evenly over the bottom and about 1 inch up the sides of the pan; set aside.
In a food processor fitted with the steel blade, blend the tofu, sugar, cream cheese, soy milk, soy flour, and vanilla until smooth. Transfer filling to a large bowl, fold in the almonds, cranberries, and white chocolate morsels, then pour the filling into the crust. Smooth the top and place the springform pan inside the baking pan of water. Bake for 1 hour or until the filling is firm to the touch (do not overbake). Turn the oven off, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Cover with plastic wrap and chill for at least 8 hours or overnight.
To serve, release and remove the sides of the pan then use a thin-bladed knife dipped in hot water to slice the cake into 16 wedges. Serve with cranberry-apple compote.
Yield: 16 servings
Soy Chocolate Checkerboard Bombe
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup shortening
2 cups sugar, divided
1 tablespoon vanilla
5 egg whites, room temperature
2/3 cup buttermilk
2/3 cup soymilk, plain
1/3 unsweetened cocoa powder
1 tablespoon soymilk
7 ounces chocolate coating
9 ounces heavy cream
3 ounces white chocolate, melted
In a medium bowl, combine flour, baking powder and baking soda. In a large mixing bowl, add shortening, beat on medium for 30 seconds (to incorporate air). Add 1 2/3 cups sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk and soy milk. Beat after each addition just until combined.
In another medium mixing bowl, add egg whites, beat on medium until soft peaks form. Gradually add remaining sugar, beating on medium to high, until stiff peaks form. Gently fold half of the egg whites into batter mixture. Fold in the remaining egg whites into same mixture. Spoon half of batter (approx. 3 ¼ cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the tablespoon of milk.
For bombe shaped cakes, you will need 6 ounce dome silicone molds. Place batter into 2 different piping bags. Start by piping chocolate batter into the center of the mold. Next, pipe the white cake batter around the chocolate. Repeat this process on the next layer, but reverse the colors (white on top of previous chocolate layer and chocolate on top of the previous white layer). Limit yourself to 2 layers or the cake will rise above the dome mold.
Bake in 350˚F convection oven* for approximately 12 minutes or until it bounces back after you touch it (spongy). Cool. Trim bottoms off bombes so they are able to lay flat, set aside. To make ganache, in a medium bowl add coating chocolate, place over a pan of boiling water, stir until melted.
Remove from heat. Fold in heavy cream. Cool slightly. Coat bombes with ganache. Drizzle with melted white chocolate.
Yield: 16 bombes
Conventional oven, bake at 375˚ for 12-15 minutes.
1 cup butter, softened
1 cup firmly packed brown sugar
1 egg yolk
1 teaspoon vanilla
¼ teaspoon salt
1 1/2 cups all-purpose flour
½ cup soy flour
1-ounce bar milk chocolate, melted
¾ cup chopped soy nuts
Yield: approximately 2 ½ dozen
1st Place – Sesame Ginger Tofu Dressing by Chef Tag Grandgeorge, Le Jardin, Des Moines
2nd Place – Lemon Poppy Seed Dressing by Chef Lisa LaValle, Trellis, Des Moines
3rd Place – Spicy Toasted Sesame Tofu Dressing by Chef Patti Weidner, Hy-Vee, Des Moines
4th Place – Asian Inspired Tofu Vinaigrette by Chef Jacob Carnes, Goldfinch, Des Moines
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.