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Writer's pictureSoyfoodscouncil

Soyfoods Add Plant Protein to Fresh-from-the-Garden Produce

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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