Enjoy Minimally Processed Soyfoods at Your Summer Cookouts
- soyfoodscouncil
- 14 minutes ago
- 3 min read
Linda Funk
Executive Director
The Soyfoods Council
Ankeny, Iowa, June 18, 2025—Currently, 79% of American shoppersconsider whether a food is processed before buying it, according to results of a recent survey from the International Food Information Council. There are several levels of processing. For those who are looking for convenient, minimally processed foods, soy makes a lot of sense. The Soyfoods Council offers summer recipe ideas for cookouts, featuring minimally processed choices like tofu, tempeh, edamame and miso.
The U.S. Department of Agriculture defines processed foods as any raw agricultural commodity altered from its original state. The alteration can be as minimal as basicprocessing— such as washing, milling, cutting, chopping, heating, pasteurizing, canning, freezing, drying, dehydrating, mixing or packaging.
According to the Academy of Nutrition and Dietetics, processed foods rank from minimally processed to ultra-processed foods (UPF). While definitions vary, examples of minimally processed foods can include frozen fruits and vegetables, dried beans (including soybeans), and soy-foods such as tofu, tempeh, edamame and miso. Here are some easy ideas for adding minimally processed soy foods to your diet.
• Edamame (fresh green soybeans) are available shelled or in the pod. Edamame adds soy protein to vegetable dishes such as salads, baked beans, and simple appetizers. Packaged frozen edamame contains just one ingredient: Soybeans. A cup of shelled frozen edamame provides 18 grams of cholesterol-free complete protein.
Steamed edamame in the pod is a convenient finger food appetizer, while shelled edamame can be added to fresh salads or your family’s favorite version of three-bean salad. The Soyfoods Council offers a recipe for Edamame Bean Saladfeaturing canned green beans, yellow wax beans and canned black soybeans.
• Tofu—water-packed or silken—is made from pressed soymilk curds. It has been a traditional Asian soyfood for approximately 2,000 years. Tofu offers about 8 grams of protein per serving. For contemporary home cooks, it’s a versatile ingredient for everything from dips and dressings to grilled foods. Orange Tahini Grilled Tofu calls for sliced extra-firm silken tofu that’s marinated and then grilled. Marinade ingredients include tahini, fresh orange juice and orange zest, white wine vinegar and reduced sodium soy sauce, all seasoned with za’atar, fresh ginger and black pepper.
• Tempeh is made from cooked whole soybeans, fermentedwith a culture. Some varieties of tempeh contain only three ingredients: soybeans, water and a culture. Tempeh has been around since the 1600s and is a traditional fermented food in Indonesia. It provides 18 grams of high-quality protein per serving. Brush tempeh with barbecue sauce and simply grill it, or create summer fare such as Tempeh Burritos. Make the filling with sauteed onion slices and canned black soybeans in a south-of-the-border seasoned sauce.
• Miso paste is another traditional Asian soyfood, made from fermented cooked soybeans. Miso has three ingredients: soybeans, koji (fermentation culture) and salt. Miso paste adds savory umami notes to barbecue bastes, marinades, salad dressings and even desserts. Miso offers approximately 2 grams of protein per Tablespoon, along with the nutrition benefits of probiotics (the live beneficial bacteria found in fermented foods). If you’re looking for a condiment with health benefits, consider this traditional Japanese seasoning. Make Miso Sauceby combining 1 cup red miso with 1 cup mirin (sweet Japanese cooking wine), ½ cup sake (Japanese rice wine) and 1 Tbsp. honey in a saucepan. Bring to a boil them simmer it for 20 minutes. Enjoy Miso Sauce on grilled meats, chicken, seafood or vegetables.
Visit The Soyfoods Council website at www.thesoyfoodscouncil.com to find these and other summer recipe ideas for cookouts. Download in the free digital cookbooks: Just Add Soy, Easy Snackable Soy, and Really Fast, Really Easy, Really Good. The website is frequently updated with recipes and the latest information on soyfoods and your health.
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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 arecommitted 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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