Media Contact:
Linda Funk
Executive Director
The Soyfoods Council
515.491.8636
Photos Included
Ankeny, Iowa, July 25, 2024— Eating more healthfully is easier when fresh fruits and
vegetables are in season. Apples, tomatoes, bell peppers, salad greens, corn and carrots offer
numerous ways to express your creativity, especially when you combine them with soyfoods like
tofu, edamame and soymilk. The Soyfoods Council offers simple ideas for creating seasonal
soups, sauces and salads. Soy not only complements fresh fruits and vegetables, it also offers a
convenient way to add 7 to 8 grams of cholesterol-free plant protein to your recipes.
According to the International Food Information Council’s 2024 Food and Health Survey,
71% of consumers are now trying to eat more protein. The reasons they give are tied to wanting
more energy, healthy aging, weight management, and digestive health. Soyfoods address all
those priorities. Visit The Soyfoods Council website for frequent updates on new research about
ways that soyfoods can have a positive influence on your health. You’ll find plant-forward
recipes such as the following.
Creamy Apple Vinaigrette with baby spinach, candied walnuts, green apples and
goat cheese: The salad’s name almost says it all. However, the flavor and texture of the tofu-
based salad dressing are what set this seasonal salad apart. It’s made in a food processor or
blender. Combine a pound of soft silken tofu with apple juice, apple cider vinegar, minced white
onions, brown sugar, granulated sugar, salt and white pepper. Blend until smooth, then add ¾ cup
soybean oil (vegetable oil). Blend until smooth and refrigerate the dressing for at least 4 hours to
allow flavors to meld.
Edamame, Carrot and Potato Soup: This soup combines sauteed leeks, carrots,
potatoes and frozen shelled edamame simmered in chicken broth. Add soft silken tofu and puree
the cooked soup. Serve soup warm, or chilled.
Curried Corn and Pepper Chowder is a soymilk-and-vegetable-stock-based soup that
highlights fresh corn and red and green bell peppers. Curry powder and shredded cheddar add
flavor to this hearty soup.
For detailed recipes and more recipe ideas, such as Zucchini Lasagna with Tofu
Ricotta, featuring fresh tomatoes and zucchini, visit The Soyfoods Council website at
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About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have
been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers
are committed to sustainable farming practices and partner with the USDA to implement
conservation programs. Soyfoods may play a significant role as a source of protein that
minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein
sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and
funded by Iowa soybean farmers, providing a complete resource to increase awareness of
soyfoods, educate and inform media, healthcare professionals, consumers and the retail and
foodservice markets about the many benefits of Soyfoods.
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