The Soyfoods Council

Edamame Salad with Raspberry Vinaigrette

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Edamame Salad with Raspberry Vinaigrette
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Edamame Salad Ingredients
  1. 6 cups freshly chopped greens, washed and dried
  2. ½ cup sliced radish
  3. 1 medium julienne-cut red onion
  4. 3 julienne-cut carrots
  5. 2 cups halved grape tomatoes
  6. 2 cups shelled edamame, blanched
  7. Tofu Croutons
  8. Raspberry Vinaigrette
Tofu Croutons Ingredients
  1. 12 ounces firm water-packed tofu, drained, cut medium-dice
  2. 1/2 cup soy sauce
  3. 1 1/2 cup water
  4. 2 Tablespoons Ranch Dressing powdered seasoning mix
  5. ¾ cup Corn Starch
  6. vegetable oil for deep fat frying
Raspberry Vinaigrette Ingredients
  1. 1/2 cup raspberry vinegar
  2. 1/4 cup fresh raspberries
  3. 1/4 cup honey
  4. 1/2 cup soy oil
  5. 1/4 cup extra-virgin olive oil
  6. 1/2 cup fresh basil leaves, chiffonade
  7. Salt and black pepper, to taste
Edamame Salad Directions
  1. In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.
Tofu Croutons Directions
  1. In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain.
  2. In a medium mixing bowl add corn starch, add tofu, toss lightly.
  3. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain.
  4. Serve immediately, sprinkle on salad.
Raspberry Vinaigrette Directions
  1. In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.
Notes
  1. Yield: 8-10 servings
The Soyfoods Council https://thesoyfoodscouncil.com/

Southwestern Chopped Chicken Salad

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Southwestern Chopped Chicken Salad
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Dressing
  1. 2 tablespoons Silken Tofu
  2. ½ teaspoon Dijon Mustard
  3. 2 tablespoons cider vinegar
  4. ½ teaspoon salt
  5. Dash of liquid smoke
  6. ¼ teaspoon Worcestershire sauce
  7. 2 tablespoons barbeque sauce
  8. ½ teaspoon lemon juice
  9. ¼ teaspoon turmeric
  10. ¼ teaspoon paprika
  11. 1 cup mayonnaise
Salad
  1. 8 cups chopped greens
  2. ½ cup edamame
  3. ¼ cup diced tofu
  4. 2 tomatoes, diced
  5. 2 avocados, peeled and diced
  6. ¼ cup cheddar cheese
  7. ¼ cup black olives
  8. ¼ cup bacon, fried and crispy
  9. ½ cup pineapple
  10. 2 cups rotisserie chicken, cooked
Directions For Dressing
  1. In a blender, add all ingredients except mayonnaise, purée until smooth.
  2. Add mayonnaise, pulse to combine. Set aside.
Directions For Salad
  1. On a cutting board, separately chop all ingredients.
  2. In a large salad bowl, add all ingredients.
  3. Directly before serving, toss with dressing.
Notes
  1. Yield: 8 servings
The Soyfoods Council https://thesoyfoodscouncil.com/

Creamy Miso Slaw with Sesame Encrusted Ahi Tuna

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Creamy Miso Slaw with Sesame Encrusted Ahi Tuna
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Dressing
  1. 1—12.3 ounce box silken tofu, cubed
  2. ¾ cup ponzu sauce
  3. 3 tablespoons white miso
  4. 2 tablespoons garlic chili paste
  5. 2 tablespoons water
  6. 1 tablespoon soy sauce
  7. 1 teaspoon sesame oil
  8. 1 teaspoon fresh ginger, minced
  9. 2 garlic cloves, minced
  10. Salt to taste
Slaw
  1. 1 head Napa Cabbed, finely shredded
  2. ¼ head red cabbage, finely shredded
  3. 6 scallion, cut on bias
  4. 1 red pepper, julienned
  5. ½ bunch cilantro, minced
  6. ½ bag shredded carrots, cut in half
Tuna
  1. 1/4 cup black sesame seed
  2. 1/2 cup white sesame seeds
  3. 4- 6oz Ahi tuna steaks, 1 inch thick
  4. Kosher salt & freshly ground black pepper
  5. 2 tablespoons grapeseed oil
Directions For Dressing
  1. In a blender, add cubed miso.
  2. In a large mixing bowl, add ponzu, miso, garlic chili paste, water, soy sauce, sesame oil, ginger and garlic; mix with a spoon to combine ingredients.
  3. Add mixture to blender.
  4. Blend until well combined.
  5. In a mesh strainer set over a bowl, pour dressing to strain.
  6. Season with salt to taste.
Directions For Slaw
  1. In a large salad bowl, combine all ingredients.
  2. Add 1-1 ½ cups of dressing. Mix well.
Directions For Tuna
  1. In a shallow dish, combine the two types of sesame seeds, stir to mix.
  2. On a large plate, season the tuna with salt and pepper.
  3. Dredge in sesame seeds, coat tuna evenly.
  4. In a nonstick pan, over medium heat, warm the oil until smoking.
  5. Arrange tuna in the pan.
  6. Cook until the white sesame seeds start to turn golden underneath.
  7. Carefully turn the tuna over.
  8. Cook for about 1 minute.
  9. Transfer the tuna to a cutting board.
  10. Cut into 1/4 inch thick slices.
The Soyfoods Council https://thesoyfoodscouncil.com/

Edamame Corn Salad on top of Lettuce

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Edamame Corn Salad on top of Lettuce
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Edamame-Corn Relish Ingredients
  1. 1 -16 ounce bag frozen sweet corn
  2. 1 -16 ounce bag frozen shelled edamame
  3. ¼ each red onion, diced
  4. 2 each Roma tomatoes, diced
  5. 1 medium cucumber, peeled and diced
  6. 2 teaspoons garlic, minced
  7. ½ cup red wine vinegar
  8. ½ cup vegetable oil
  9. 1 tablespoon salt
  10. 2 teaspoons black pepper
Red Wine Vinaigrette Ingredients
  1. 3 cloves garlic, minced
  2. 1 teaspoon dried oregano
  3. 1 each shallot
  4. 1 teaspoon dried basil
  5. ½ cup red wine vinegar
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
  8. 1 1/3 cup vegetable oil
Lettuce Mix Ingredients
  1. 4 cups chopped romaine
  2. 4 cups chopped iceberg
Instructions
  1. Preheat oven to 400˚F.
  2. On a baking sheet add sweet corn and edamame, place on oven for 10-12 mintues or until corn starts to brown. Remove from oven, cool.
  3. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl add red wine vinegar, vegetable oil, salt and pepper, mix together.
  4. Add to corn mixture, toss to mix. Set aside.
For the vinaigrette
  1. in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper.
  2. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing.
To serve
  1. In a large bowl add lettuce, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately.
Notes
  1. Yield: 6-8 servings
The Soyfoods Council https://thesoyfoodscouncil.com/

Spicy Toasted Sesame Tofu Dressing by Chef Patti Weidner, Hy-Vee, Des Moines

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Spicy Toasted Sesame Tofu Dressing
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Ingredients
  1. 1-12 ounce package Mori-Nu Soft Silken Tofu
  2. ½ cup rice vinegar
  3. 2 cloves of peeled minced garlic
  4. ⅓ cup coarsely chopped fresh cilantro
  5. ¼ cup thinly sliced green onion including tops
  6. 2 tablespoons honey
  7. 1 teaspoon ponzu
  8. 1 teaspoon Kombucha (fermented tea blend)
  9. 1 teaspoon soybean oil
  10. 1 teaspoons Asian (toasted) sesame oil
  11. 2 teaspoons low sodium soy sauce
  12. 1 teaspoon hot chili flakes
Instructions
  1. Drain tofu for 5 minutes.
  2. In a blender or food processor combine all ingredients and blend until smooth.
  3. Serve immediately over shredded cabbage salad.
Notes
  1. This creamy dressing tastes as smooth and rich as one made with mayonnaise, but is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing.
Yield
  1. 2 ½ - 3 cups
The Soyfoods Council https://thesoyfoodscouncil.com/
 

Lemon Poppy Seed Dressing by Chef Lisa LaValle, Trellis, Des Moines

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Lemon Poppy Seed Dressing
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Ingredients
  1. 4-12 ounce packages Mori-Nu Soft Silken Tofu
  2. 1 cup heavy mayonnaise
  3. ½ cup Dijon mustard
  4. ½ cup brown sugar
  5. ½ cup lemon juice (bottled)
  6. Zest and juice of 1 lemon
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  9. ½ cup soybean oil
  10. ¼ cup poppy seeds (add last)
Instructions
  1. Combine first 8 ingredients in a medium mixing bowl. Blend to puree with a hand wand or in a blender.
  2. Blend until smooth. While hand whisking, slowly add soybean oil and poppy seeds.
  3. Serve immediately over a Mann’s Arcadian Harvest salad blend or greens of your choice.
Yield
  1. Approximately 8 cups.
The Soyfoods Council https://thesoyfoodscouncil.com/

Sesame Ginger Tofu Dressing

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Sesame Ginger Tofu Dressing
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Dressing Ingredients
  1. 2 ½ cups soybean oil
  2. ¼ cup rice wine vinegar
  3. ½ cup white vinegar
  4. ¾ cup sugar
  5. 1 tablespoon ground ginger
  6. 1 tablespoon ground mustard
  7. 1 tablespoon onion powder
  8. 1 teaspoon garlic powder
  9. 1 teaspoon chili powder
  10. 1 teaspoon salt
  11. 1 teaspoon black pepper
  12. 6 ounces Mori-Nu Soft Silken Tofu, drained well
Salad Ingredients
  1. Kale, candied walnuts, roasted sweet potatoes, bacon
Directions for Dressing
  1. In a mixing bowl, combine the vinegars. Add sugar and whisk occasionally until completely dissolved (10-15 minutes).
  2. Add remaining dry ingredients and tofu to mixing bowl containing vinegar/sugar combination.
  3. While blending, slowly add oil to emulsify.
  4. Serve immediately over kale salad garnished with candied walnuts, roasted sweet potatoes and bacon.
Notes
  1. This dressing will store in refrigeration for up to 10 days. Dressing will separate, shake well before use.
  2. Use the dressing to taste for a variety of salad combinations!
Yield
  1. 4 cups (16 2-ounce servings)
The Soyfoods Council https://thesoyfoodscouncil.com/

ABOUT

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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