The Soyfoods Council

Beer Baked Sweet Potato Fries, featuring miso

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Beer Baked Sweet Potato Fries
Red miso, the saltiest version of the nutritious soybean paste Japanese staple, has the most depth and boldness of flavor of miso varieties because it has been fermented the longest time. The miso in this recipe removes the need for salt and adds an umami element to the creamy baked potatoes.
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Ingredients
  1. 2 large white sweet potatoes, cut into wedges
  2. 1 bottle of beer (IPA)
  3. 1 teaspoon red miso
  4. 2 tablespoon avocado oil
  5. 1/2 teaspoon hot curry powder
  6. 1/2 teaspoon cumin
  7. 3/4 teaspoon cinnamon
  8. Sea salt, to taste
Instructions
  1. Wash and cut sweet potatoes. Place in a shallow baking dish.
  2. Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.
  3. Pre-heat oven at 450 for 15 minutes.
  4. Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon.
  5. Place sweet potato wedges in one layer on a baking sheet, lined with foil.
  6. Bake for 45 minutes.
  7. Salt to taste.
Notes
  1. Yield: Serves 4
The Soyfoods Council https://thesoyfoodscouncil.com/

Edamame with Cranberries, Feta and Basil

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Edamame with Cranberries, Feta, and Basil
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Ingredients
  1. 1 - 16 ounce bag frozen shelled edamame
  2. ½ cup dried cranberries
  3. ¼ cup fresh basil leaves, cut into thin strips
  4. 2 tablespoons olive oil
  5. 1/8 teaspoon freshly ground black pepper
  6. ½ cup crumbled feta cheese
Instructions
  1. Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
  2. Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.
The Soyfoods Council https://thesoyfoodscouncil.com/

Roasted Balsamic Sweet Potatoes and Tofu

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Roasted Balsamic Sweet Potatoes and Tofu
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Ingredients
  1. 1/2 cup balsamic vinegar
  2. 1 tbsp brown sugar
  3. 3 sweet potatoes, peeled and chopped
  4. 1 package firm or extra firm tofu
Instructions
  1. Preheat oven to 400F.
  2. Remove tofu from package and pat dry.
  3. Cut into 3/4 inch cubes.
  4. Cook vinegar and sugar in non-reactive saucepan over low heat until slightly thickened. Place potatoes and tofu in a large bowl and coat with vinegar mixture.
  5. Gently mix, making sure to coat everything evenly.
  6. Spread potatoes and tofu onto a baking sheet in a single layer.
  7. Bake in preheated oven for 40 minutes, flipping halfway through.
Adapted from Mix it Up
Adapted from Mix it Up
The Soyfoods Council https://thesoyfoodscouncil.com/

Chipotle Corn Casserole with Tofu and Soymilk

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Chipotle Corn Casserole with Tofu and Soymilk
Serves 12
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Ingredients
  1. 1 cup soft silken tofu
  2. 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced
  3. 1-15 ounce can corn, cream-style
  4. 1-16 ounce bag frozen sweet corn, thawed
  5. ½ cup plain soymilk
  6. ¼ cup butter, melted
  7. ½ cup egg substitute
  8. 2 Tablespoons granulated sugar
  9. 1 cup shredded cheddar cheese
  10. 1 -8.5 ounce box corn muffin mix
  11. 1 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350° F and grease a 9x13 inch pan.
  2. In a medium sized mixing bowl add tofu, whisk until smooth.
  3. Add all ingredients except corn mix.
  4. Stir until well mixed.
  5. Add the corn muffin mix, stir until combined.
  6. Pour into 9x13 pan.
  7. Sprinkle with 1 cup shredded cheese.
  8. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean.
  9. Serve immediately.
The Soyfoods Council https://thesoyfoodscouncil.com/
Chipotle Corn Casserole

O’Brien Potato Bake

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O’Brien Potato Bake
Serves 8
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Ingredients
  1. 3 Tbsp. oil
  2. 2 cups frozen hash browns (cube style)
  3. 1 cup chopped onions
  4. 1 red or green bell pepper, chopped
  5. ½ cup dry TVP, rehydrated with 1 Tbsp. steak sauce and 6 Tbsp boiling water
  6. 1 ¼ tsp. salt
  7. ½ tsp. pepper
  8. 8 eggs
  9. 2 Tbsp. milk
  10. ¼ cup chopped fresh parsley, divided
  11. 1 cup shredded sharp cheddar cheese, divided
Instructions
  1. Preheat oven to 325. Coat a 9” square baking dish with cooking spray.
  2. Heat oil in a 10” nonstick skillet over medium heat.
  3. Add hash brown, onion, bell pepper, and the rehydrated TVP.
  4. Stirring occasionally, cook for about 15 minutes, until potatoes are browning and no longer frozen.
  5. Remove from heat and stir in salt and pepper.
  6. Pour into the prepared baking dish.
  7. Beat together the eggs, milk, 2 Tbsp. of the parsley and ¾ cup of the cheese.
  8. Pour the egg mixture over the hash brown mixture.
  9. Top with the remaining shredded cheese.
  10. Bake uncovered for 25-30 minutes, until the eggs are set.
  11. Sprinkle with the remaining parsley and cut into 8 pieces to serve
Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
The Soyfoods Council https://thesoyfoodscouncil.com/

Elegant Spinach Squares

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Elegant Spinach Squares
Serves 18
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Ingredients
  1. 1 cup less 2 Tbsp. all-purpose flour
  2. 2 Tbsp. Soy flour
  3. 1 tsp. Salt
  4. 1 tsp. baking powder
  5. 2 eggs beaten
  6. 1 cup plain soymilk
  7. 3 Tbsp butter or margarine, melted
  8. ¼ cup TVP, rehydrated with 2 Tbsp. water and 1 Tbsp. vegetarian Worcestershire sauce
  9. 8 oz. meltable cheddar- style soy cheese
  10. 1 small onion, chopped
  11. 1 pkg. (10 oz.) Frozen chopped spinach, thawed and drained well
Instructions
  1. Preheat oven to 325˚. Lightly coat a 9” x13” baking dish with cooking spray and set aside.
  2. Combine the all-purpose flour, soy flour, salt and baking powder in a mixing bowl.
  3. Stir in the eggs, soymilk, butter or margarine, rehydrated TVP, soy cheese, onion and spinach.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 30-35 minutes, until the edges are golden brown and the center is firm to the touch.
  6. Remove from the oven and let sit 5 minutes before cutting into the squares to serve.
Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
The Soyfoods Council https://thesoyfoodscouncil.com/

French Onion Hash Brown Bake

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French Onion Hash Brown Bake
Serves 10
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Ingredients
  1. 1 cup diced yellow onion
  2. ¾ tablespoon butter
  3. 1 teaspoon olive oil
  4. 4 ½ cups frozen hash browns, thawed
  5. 14 grams French onion soup mix (half of a packet)
  6. 1 can healthy request cream of mushroom soup
  7. ¾ cup soft silken tofu
  8. 2 teaspoons minced garlic
  9. 1 cup shredded Colby jack cheese
  10. 1 cup shredded Swiss cheese
Instructions
  1. Preheat oven to 350° Fahrenheit and grease a 3 quart baking dish.
  2. Add the diced onion, butter and olive oil to a small sauce pan and sauté until caramelized.
  3. In a large bowl combine the hash browns, French onion soup mix, cream of mushroom soup, soft silken tofu, minced garlic, Colby jack cheese, and a half cup of the Swiss cheese until well incorporated.
  4. Place the hash brown mixture in the greased 3 quart baking dish, top with the remaining Swiss cheese and cover with foil.
  5. Bake at 375° Fahrenheit for thirty-five minutes with the foil on. After thirty-five minutes, remove the foil, and bake until the cheese is slightly golden and bubbly.
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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