Linda Funk
Executive Director
The Soyfoods Council
515.491.8636
Photos included
Ankeny, Iowa, October 1, 2024—The Soyfoods Council is your go-to source for one-bowl meal
ideas that fit into busy fall schedules. Soy is an affordable, high-quality, plant protein that can stand alone
or complement animal-based proteins. Soyfoods such as tofu and edamame are complete proteins that
provide all nine essential amino acids the body needs for nutrition. Best of all, soyfoods are versatile
ingredients for creating craveable snacks, meals and desserts.
Turkey and Tofu Chili is an easy-to-make meal on the stove top or in an Instant Pot. You can
make it quickly when you need to, or slowly simmer it in a slow cooker while you’re out and about. The
chili ingredients incorporate water-packed firm tofu, ground turkey, frozen shelled edamame, and
garbanzo beans, with diced red bell pepper, tomatoes and onion. The chili is cooked in a liquid base of
unsweetened soymilk and tomato sauce, and seasoned with chili powder, cumin, paprika, cayenne, hot
sauce, Worchestershire sauce and tomato paste.
Mapo Tofu with Soy Crumbles or Ground Pork is another one-pot wonder. This spin on the
traditional Sichuan cuisine favorite is served over brown rice. The optional addition of versatile miso
sauce gives it a boost. (Brush the sauce on roasted fall vegetables, salmon or chicken, too.) Combine
cooked ground pork or soy crumbles with garlic and ginger in a skillet. Add chicken broth that has been
thickened with cornstarch and flavored with a quarter cup each of soy sauce and chili sauce. Bring to a
boil and cook for one minute, then add bite-sized pieces of one bell pepper. Add lightly-browned air-fried
water-packed tofu before serving over brown rice. If desired, add two Tablespoons of miso sauce.
To make Multi-Purpose Miso Sauce, simmer 1 cup miso, I cup mirin (rice wine), ½ cup sake
and 2 Tbsp. honey or sugar for 20 minutes. Store it in an airtight container in the refrigerator.
Turkey and Smoky Tofu Butternut Squash Soup is a quick soup made with shredded roasted
turkey breast from the deli counter, silken tofu and smoked tofu, peeled and diced butternut squash
(frozen squash works well) and unsweetened soymilk. A pinch of cinnamon adds an extra dimension to
the fall flavors.
For these complete recipes from the free new digital cookbook Just Add Soy, visit The Soyfoods
Council website at www.thesoyfoodscouncil.com. The website also provides soy cooking tips, other free
digital cookbooks to download, updates on soyfoods and your health, and a wide range of easy recipes to
simplify your life.
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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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