Two Easy Ways to Add a Protein Boost to This Year’s Just-Picked Garden Vegetables
- soyfoodscouncil
- 18 minutes ago
- 3 min read
FOR IMMEDIATE RELEASE
Linda Funk
Executive Director
The Soyfoods Council
Photos Available Upon Request
Ankeny, Iowa, July 16,, 2025— Gardeners and other fans of fresh seasonal fruits and vegetables look forward to this bountiful time of year. Also, it’s easy to combine fresh produce with protein for plant-forward eating. Numerous trend reports have found that protein is the top macronutrient that consumers are seeking today. With protein consumption on the rise, the Soyfoods Council reminds consumers that soy is a high-quality, complete plant protein. It easily fits into various lifestyles, budgets and eating preferences. For example, A cup of shelled frozen edamame provides 18 grams of cholesterol-free complete protein.
A 2025 survey from the International Food Information Council reports that 35% of Americans have increased their protein intake in the last year. However, 79% of those survey respondents in “Americans’ Perceptions of Protein” were unaware or unsure of how much protein they should consumeeach day. Currently, the Recommended Daily Allowance is 54-73 grams per day for adults weighing 150 to 200 pounds. That amount increases for more active people and can differ for those managing health conditions.
Protein-rich recipes that complement just-picked fruits and vegetables can be found on the Soyfoods Council website at www.thesoyfoodscounil.com. Ideas include dips, snacks, soups and sauces.
Zucchini Dippers are a fresh take on breaded and baked zucchini fries for a snack or side dish. The recipe makes 5 to 6 servings and offers 14 grams of protein per ¼ cup serving. The secret is in the TSP (textured soy protein, also known as TVP or textured vegetable protein) that is added to the breading for a protein punch. TSP itself typically 11 to 13 grams of soy protein per serving.
Make the breading mix in a food processer with toasted bread, TSP, Italian seasoning, onion powder, garlic powder, salt, black pepper and Parmesan cheese. (This breading can also be used for other vegetables such as eggplant and cauliflower.) Slice a large zucchini into 4” sticks resembling french fries. Dip zucchini sticks in egg, then lightly coat in flour. Add flour-coated zucchini back to the eggs, and then dip in breading mix. Press the breading into the zucchini before adding them to a baking sheet coated with nonstick spray. Bake at 400°F for 10 minutes, then flip zucchini and bake for another 10 minutes.
Fresh Dill Dip uses dill, parsley and chives from the garden and honors all kinds of raw vegetables. The dip complements everything from radishes and bell peppers to cucumbers and carrotsMake it in a food processor. Its creaminess comes from silken tofu, plain Greek yogurt and soy buttermilk. Did you know you can make soy buttermilk for dips by adding ½ Tablespoon white vinegar to ½ cup original plain soymilk? Each ¼ cup serving of silken tofu provides 8.5 grams of protein, while a 1-cup serving of soymilk offers 7 to 8 grams protein. Enjoy their versatility in this and other dips.
Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for additional fresh, family-friendly summer recipes. 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 provides 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 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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