Silky Lemon Tofu Pudding

1-10 ounce jar Lemon curd

1-12 ounce silken firm tofu box

Garnish with raspberries (or fruit of choice) 


In a blender, add lemon curd and tofu. Blend until smooth.

When ready to serve-

Add lemon mixture to individual graham cracker crust shells


Layer in parfait glass with whipping cream or soy whip

Garnish with raspberries or fruit of choice and small mint leaf.


Yield: 8-10 servings

Silky Lemon Tofu Pudding.jpg

If You’re Confused About Endocrine Disruptors, Here’s Why Soy Isn’t One

Media Contact: 

Linda Funk

Executive Director

The Soyfoods Council




Ankeny, Iowa, April 21, 2021—Although soyfoods have been an important part of traditional Asian diets for centuries,  many U.S. consumers have misconceptions about them. Most notable is the myth that soyfoods are endocrine disruptors—a term that refers to natural or man-made chemicals that may interfere with or mimic the body’s hormones. However, according to a comprehensive technical review authored by an international team of experts, overwhelming evidence shows that this is not the case. This technical review, which was recently published in the journal Critical Reviews in Food Science and Nutrition, examined hundreds of human studies.

Concerns about the safety of soyfoods have arisen in part because soy is a uniquely rich source of isoflavones, naturally occurring plant compounds classified as phytoestrogens or plant estrogens. Speculation arose that these phytoestrogens could function as endocrine disruptors. Among the numerous adverse effects that have been linked with endocrine disruptors are an increased risk for infertility, hormone sensitive cancers and thyroid disruption. 

In most instances, endocrine disruptors have earned that classification based on the results of animal research, as conducting human research is not feasible. However, as was laid out in the above-referenced review, soy has been the subject of hundreds of clinical studies that attest to the safety of consuming soyfoods. Health agencies around the world have reached this conclusion. For example, in 2017, after extensively reviewing the scientific literature, the U.S. Food and Drug Association (FDA) rejected all safety concerns about soyfoods. Similarly, the European Food Safety Authority (EFSA) and the Permanent Senate Commission on Food Safety of the German Research Foundation (SKLM) concluded that the isoflavones in soybeans don’t adversely affect the three organs they evaluated, the breast, thyroid and endometrium.

Breast cancer and soy: The position of the American Cancer Society, the American Institute for Cancer Research, the Canadian Cancer Society and the World Cancer Research Fund International is that breast cancer patients can safely consume soyfoods. Population studies actually show that consuming soy after a diagnosis of breast cancer reduces recurrence and improves survival.

  Male feminization: The estrogen-like effects of soybean isoflavones have led to concerns that soy feminizes men. However, a statistical analysis of clinical studies involving nearly 2,000 men, found that even large amounts of soy have no effect on testosterone or estrogen levels in men. And, as was evaluated in the technical review, studies show soy has no effect on sperm or semen metrics.

Thyroid function and soy: A  2019 statistical analysis of clinical studies found that soy has no effect on the two main thyroid hormones, thyroxine (T4)  and triiodothyronine (T3). In 2015, the EFSA concluded that isoflavones don’t affect the thyroid in pre- or postmenopausal women (men were not evaluated).  A similar conclusion was reached by the SKLM three years later.

The technical review focused entirely on safety concerns, research published over the past 30 years attests to the nutritional and health attributes of soyfoods. Soyfoods provide high-quality protein and healthy fat and have been linked with reduced risks of several chronic diseases including breast cancer, heart disease and osteoporosis.

If you’re looking for ways to incorporate more soyfoods and  high-quality plant protein into your diet, The Soyfoods Council  can help. Its new digital cookbook, Really Fast, Really Easy, Really Good: Plant-based recipes made with shelf-stable soyfoods contains ideas such as Party Time Roasted Black Soybeans, Pasta Primavera with Edamame, Silky Lemon Tofu Pudding and  Pomegranate-Cherry Vanilla Soy Smoothies. Visit The Soyfoods Council website to download your free copy:

The Soyfoods Council website also provides cooking tips, research updates on soyfoods and health, and resource information about ways to incorporate more plant protein into your diet.


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.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

Kathy Gunst, Food Journalist and Chef of NPR’s “Here and Now,” Shares a Spicy Miso Caramel Sauce Recipe


Kathy Gunst, Food Journalist and Resident Chef of NPR’s “Here and Now,” Shares a Spicy Miso Caramel Sauce Recipe



            Ankeny, Iowa, November 24, 2020—If you’ve been looking for homemade holiday food gift ideas this year, look no further. Food journalist Kathy Gunst, Resident Chef of NPR’s Here and Now, shares her homemade recipe for a specialty caramel sauce, and you’ll note that miso makes it merrier. “I give a lot of food gifts,” she says, “I love spending time in the kitchen thinking about food gifts for people.” Examples of past gifts she’s given include simple salad dressings, jellies, chutneys and tomato sauces made with ingredients from her garden. This year, Gunst will be giving jars of Miso Caramel Sauce. Even better, she is sharing a spicy variation of her recipe with The Soyfoods Council. Miso is soybean paste fermented with rice, barley or other grains. It comes in white, yellow or red varieties and adds a blast of flavor, along with approximately 2 grams of protein, to sweet and savory recipes.           

            “In a given year, I develop hundreds of recipes between my radio work, newspapers and magazines and cookbooks. When I developed Miso Caramel Sauce, I said ‘Okay, this is my favorite of the year.’ Then I started experimenting with different flavors,” Gunst says.

            She recommends presenting the gift in a Mason-style jar, tied with a piece of ribbon or raffia. She usually prints out the recipe and pastes it onto a card with a hole punched in it so that it can be tied to the jar.  Miso Caramel Sauce, she says, is a simple recipe to make, and will keep for at least a week in the refrigerator. “When you provide the recipe,  you are giving something concrete as well as a gift that keeps on giving—saying ‘If you like this, you can make it yourself.’”

            Gunst says there is no end to the flavor variations you can add to Miso Caramel Sauce.

To create Spicy Miso Caramel Sauce, she adds a chile pepper in a piece of cheesecloth tied with kitchen string.  You can also make the sauce using fresh ginger or a cinnamon stick.  For Ginger Miso Caramel Sauce, for example, tie a one-inch piece of peeled fresh ginger in cheesecloth and let it simmer in the pan along with the caramel ingredients. After cooking, remove the ginger.

            Gunst explains that she adds the miso to her  recipe at the end of cooking. Miso  adds to caramel what it always adds to foods—umami or meaty depth of flavor. “Miso’s earthiness is unexpected in caramel sauce, but not weird at all. It is a seamless fusion that just ups all the other flavors without lessening the sweetness. Miso balances the caramel sauce with its savory flavor. With Spicy Miso Caramel Sauce, you have the flavors of sweet, savory, umami and chile pepper heat. ”

            When Gunst first started experimenting with the role that miso plays in sweet foods, she added a teaspoon of very light miso paste to the filling for an apple and pear pie. “That pie was incredible,” she says. She keeps four or five different miso types in her refrigerator. “When  I don’t want a dish to be overwhelmed by miso, I go with lighter or white miso, such as in salad dressings. I use darker  or red miso —it is more aged—when I am making heartier dishes where there is nothing delicate.”

            Spicy Miso Caramel Sauce is simple to make. Kathy Gunst starts with her basic caramel recipe and adds the flavor of chile pepper. For this recipe, you will need cheesecloth; look for cheesecloth made for cooking at your local supermarket, Target, Walmart or online at Amazon.

            Here’s how to make one cup of Spicy Miso Caramel Sauce:

            ¾ cup heavy cream

            3 tablespoons unsalted butter

            ¾ cup white sugar

            2 tablespoons water

            1 chile pepper tied in a piece of cheesecloth

            2 tablespoons of white or light miso paste

            ¼ teaspoon of vanilla extract


            In a medium saucepan, heat cream and butter over moderate heat until just bubbling.

            In another medium saucepan mix sugar and water with a soft spatula. Place over medium heat and cook without stirring for 5 minutes. Swirl the pan from side to side occasionally to keep caramel moving and prevent clumping up. Once the mixture turns amber color, remove it from the heat.

Carefully add warm butter and cream mixture. It will bubble up: No fear. Whisk cream into the sugar caramel over a low heat; whisk until smooth. The heat will lift up any caramel sticking to the  bottom or sides of the pan. Whisk miso and vanilla into the caramel until smooth and cook for a minute or two to make sure sauce is smooth and warmed through. Serve warm, at room temperature, or chilled.

            “I like giving food gifts every year, but this year even more so. As we go into winter lockdown and the pandemic numbers rise even higher, the idea of comfort food takes on a whole new meaning,” Gunst says. “We are almost at the one-year mark of the pandemic and it is really hard on so many levels spending this much time at home, in quarantine. We need to give ourselves a break. These are unprecedented times, so if you feel like eating miso caramel on toast for breakfast, don't judge yourself and just enjoy.”

            She suggests various other ways of enjoying Spicy Miso Caramel Sauce: Drizzle the sauce over apple or pear slices, enjoy it on pancakes and French toast, or serve it as an accompaniment to pumpkin pie or a topping for vanilla ice cream. Try adding a bit of it to roasted butternut squash or sweet potatoes.

            In addition to creating memorable recipes, Kathy Gunst is a James Beard Award-winning magazine and newspaper food journalist, and the author of 16 cookbooks.  The latest one is Rage Baking: The Transformative Power of Flour, Fury and Women’s Voices (Tiller Press/ Simon and Schuster, 2020) by Katherine Alford and Kathy Gunst.

            The Soyfoods Council website offers other soyfoods ideas that make great holiday gifts. You can also download a free copy of the digital cookbook, Really Fast, Really Easy, Really Good with gift- worthy recipes such as Honeyed Soynuts, D.I.Y. Granola and Wonderful Sour Cream Cookies.  Visit to access the cookbook collection of recipes.  The Soyfoods Council website also offers resource information and research about soyfoods and health


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.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.