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1 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions 1 small onion, diced 1 cup celery, chopped   ½ cup oil ¾ cup vinegar 1/2 cup sugar    In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigerate until ready to serve.  Yield: 10 servings

Ingredients: 1 cup plain soymilk 1 tablespoon white vinegar ½ cup soft silken tofu ½ cup plain Greek yogurt 1 packet Ranch dressing mix (3 tablespoons)   Directions: In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk).   In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until smooth.   Refrigerate for at least 30 minutes. Serve with vegetables or over salad. Store in air-tight container in refrigerator for up to 1 week.     Yield: 1¾ cups Serving Size: 2 tablespoons       Another Variation   1 packet of ranch dressing 1 cup soymilk 1 cup silken tofu   In a medium bowl, add all ingredients, blend. Serve as salad dressing or vegetable dip.

Ankeny, Iowa, April 14, 2026— May kicks off the season for outdoor gatherings. The Soyfoods Council offers easy, crowd-pleasing recipes for backyard barbecues, garden parties and picnics. Versatile side dishes such as Edamame Bean Salad offer a burst of high-quality soy protein. Did you know that soybeans are higher in protein than other beans (~35% vs. ~27%)? For burgers on the grill, extend ground beef or turkey by adding frozen soy crumbles or moistened TVP granules to serve a crowd. TVP (textured vegetable protein) may also be labeled in the grocery store as TSP or textured soy protein. It’s a budget-friendly, fiber-rich, zero fat food that offers approximately 11 to 13 grams of protein per ¼ cup serving. Soy protein is a complete plant protein containing all the essential amino acids in amounts needed by the body. For appetizers, consider fresh vegetables with Buttermilk Ranch Dressing and Dip made with plain soy milk and silken tofu. Elevate the dessert experience with easy-to-transport cookies. You can find the recipes mentioned below in the free, downloadable cookbooks available on The Soyfoods Council website. Edamame Bean Salad features frozen, shelled edamameand a can of black soybeans paired with one can each of green beans and yellow wax beans. Add diced onion and celery. The easy dressing is made by simmering ½ cup soybean oil (often labeled as vegetable oil), ¾ cup vinegar and ½ cup sugar in a saucepan.   Buttermilk Ranch Dressing and Dip is made in moments in a food processor. Combine a cup of plain soymilk with ½ cup soft silken tofu, ½ cup plain Greek yogurt, 1 Tablespoon white vinegar and a packet (3 Tablespoons) of Ranch Dressing mix. One cup of soy milk adds approximately 7 grams of protein to recipes, while a half-cup of silken tofu can provide approximately 4-5 grams of protein, depending on the brand. ​Cookies are a perennial dessert favorite. If you’re looking for low-sugar, high fiber options, try Lightly Sweet Date, Oatmeal and Textured Soy Protein Cookies. With just ¼ cup brown sugar and only 1/3 cup flour per batch, the cookies incorporate the sweetness of pitted dates. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for complete, illustrated recipes. You’ll also find nutrition details about soy foods, shopping and cooking tips, and the latest research on the health benefits of soy foods. # 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.

1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soymilk, divided 8 oz. soft silken tofu, drained ½ cup chocolate syrup ½ cup sugar 1 tsp. vanilla 1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of chocolate soymilk. 2 In a blender container, add tofu and remaining 1 cup soymilk; blend until smooth. Add gelatin-soymilk mixture, chocolate syrup, sugar and vanilla; blend. 3 Place in ice cream freezer container. Freeze according to manufacturer’s directions. 4 Place in another container; cover, and freeze. Remove from freezer about 5 minutes before serving. 5 Serve with a drizzle of Miso Caramel Sauce. Miso Carmel Sauce 3⁄4 cup heavy cream 3 Tbsp. unsalted butter 3⁄4 cup white sugar 2 Tbsp. water 2 Tbsp. white miso 1⁄4 tsp. vanilla extract 1 In a medium saucepan heat the cream and butter over moderate heat until just bubbling. 2 In another medium saucepan mix the 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. 3 When mixture turns an amber color, remove from heat. 4 Very carefully add the warm butter/cream mixture; it will bubble up. No fear. Whisk cream into sugar caramel over a low heat; whisk until smooth. 5 Add miso and vanilla into caramel and again whisk until smooth. Cook over low heat for 1-2 minutes to make sure the sauce is smooth and warmed through. Serve warm, at room temperature, or chilled.

Adapted from traditional recipes     1-1/3 cups frozen raspberries (one 10-ounce package), thawed 2 Tbsp. powdered sugar 1½ tsp. vanilla extract ¼ cup powdered sugar 1 cup heavy (whipping) cream 1 cup soft silken tofu   For berries: Smash berries and 2 Tbsp. powdered sugar together with a fork.Add vanilla extract. Set aside.   For tofu whipped cream: In the bowl of a mixer, add ¼ cup powdered sugar and 1 cup whipped cream. Beat until whipped cream stands in stiff peaks.   Remove whipped cream to another bowl.   For Raspberry Fool: Into mixer bowl, add 1 cup soft silken tofu; beat until has a creamy texture. Add whipped cream back to bowl; beat the two mixtures together until well incorporated. Fold in mashed raspberry mixture until it is evenly distributed. Garnish with fresh raspberries if desired.   Makes 6 servings.

Ankeny, Iowa, March 13, 2026— Soy foods make it easy treat yourself well, with satisfying recipes that combine nutrition and indulgence. Soy foods are traditional in Asian cultures, and now they’re gathering new fans globally. Soy Foods Month is the time to celebrate the culinary and health benefits of this sustainably grown, high-quality plant protein. For protein fans, versatile soy ingredients like silken tofu provide approximately 8½ grams of complete plant protein per 3-oz. serving. The Soyfoods Council helps you enjoy more soy, with the latest addition to its free, downloadable digital cookbooks and brochures. Soy Sweet Indulgences: 12 Celebration Dessert Hits can see you through the whole year with seasonal dessert ideas. Dessert recipes such as Raspberry Fool , Chocolate Tofu Ice Cream and Silky Lemon Tofu Pudding are as simple to make as they are satisfying. Raspberry Fool is a soy spin on the classic English dessert made with berries and whipped cream. Its base is Tofu Whipped Cream that reduces saturated fat and adds protein to the classic recipe without altering the texture or taste. To make the whipped cream, combine 1 cup heavy (whipping) cream and ¼ cup powdered sugar in a mixer bowl and whip until it stands in stiff peaks. Remove to another bowl; in mixer bowl add soft silken tofu and beat until it has a creamy texture. Return whipped cream to the bowl and beat until the two mixtures are well combined. For Raspberry Fool , add raspberries to a bowl with 2 Tablespoons of powdered sugar and mash with a fork. Add 1½ teaspoons vanilla extract. Fold mashed berry mixture into tofu whipped cream until it is evenly distributed. Garnish with fresh berries if desired. Chocolate Tofu Ice Cream elevates the homemade ice cream experience. The recipe features a combination of 8 oz. of drained soft silken tofu, 2 cups chocolate soymilk and an envelope of unflavored gelatin, which is enjoying a rise in popularity as an ingredient. To make tofu ice cream, soften gelatin by sprinkling over ¼ cup water by microwaving it for 15-20 seconds. Stir in one cup of chocolate soy milk.  Add tofu and remaining cup of chocolate soymilk to blender container. Blend until smooth. Add gelatin mixture along with ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon vanilla to container. Blend and place in ice cream freezer. Freeze according to manufacturer’s directions. Silky Lemon Tofu Pudding is a two-ingredient dessert made in a blender. Simply combine a 10-oz. jar of lemon curd with a 12.3-ounce package of firm silken tofu. Blend until smooth. To serve, top pudding with tofu whipped cream and fresh berries, or add to individual size graham cracker pie crusts. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for cooking tips, recipes and the latest research on soy foods and your health. You can download the free digital dessert brochurefor additional family friendly and party-worthy recipe ideas. # 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.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request     Ankeny, Iowa, October 7, 2025— The Soyfoods Council offers the new, free  digital recipe brochure, Soy Sweet Induglences: 12 Celebration Dessert Hits on its website. Today’s trendiest desserts not only taste great, they gravitate towards less sugary choices made with better-for-you ingredients. As you gear up for the holiday season, soy foods help achieve those goals without sacrificing taste or texture. Smartly sweet and lightly sweet dessert ideas help you add protein and accentuate the flavors you love for dessert. Plant-forward recipes fit in with a healthy approach to eating while keeping the indulgence factor high through the holidays and beyond. Interspersed with recipes and photos, the brochure offers a dozen year-round dessert ideas along with tips for soy-izing your favorite family recipes. Add plant protein to desserts by incorporating soy foods such as silken tofu, soymilk and Textured Soy Protein (also known as TSP or Textured Vegetable Protein, TVP). The recipe brochure helps you tap into trends like fruit-based desserts, next generation versions of ice cream including Chocolate Tofu Ice Cream, and sweets featuring global ingredients such as Dubai chocolate and Miso Caramel Sauce. You’ll also find updates on nostalgia flavors such as the Chocolate Peanut Butter Tofu Tart. Make Tofu Whipped Cream using a blend of half heavy whipping cream and half soft silken tofu. It’s a versatile dessert topping, garnish or ingredient in updates of classic desserts such as Raspberry Fool. The no-cook chilled dessert calls for frozen raspberries, powdered sugar and Tofu Whipped Cream. For Lightly Sweet Date, Oatmeal and Textured Soy Protein Cookies, the sweetness comes from chopped dates and ¼ cup brown sugar. The plant protein comes from ½ cup soft silken tofu and ¼ cup Textured Soy Protein. Keep in mind that a ¼ cup serving of TSP is a fiber-rich, zero fat ingredient that boasts 11 to 13 grams of soy protein. Oatmeal, 1/3 cup of flour and ¼ cup of butter round out the cookie ingredients. Luxurious ingredients such as the global sensation Dubai Chocolate elevate traditional desserts. Dubai Chocolate bars are enhanced by pistachio cream and kadayif (strands of shredded phyllo). Dubai Chocolate Brownies can be made with a boxed brownie mix. Atop baked brownies, spread a melted Dubai Chocolate bar mixed with jar of pistachio. Chill, and at serving time add a dollop of Tofu Whipped Cream. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com to download the free Soy Sweet Indulgences recipe brochure for contemporary dessert ideas. Learn how you can enjoy sweet endings without abandoning healthful eating throughout the holidays and beyond. The website is frequently updated with recipes and the latest information on soyfoods and your health.​ # 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.

8 ounces frozen soy crumbles 8 ounces ground beef 2/3 cup dry breadcrumbs ½ cup minced onion ¼ cup plain soymilk 1 egg 1 teaspoon salt ½ teaspoon pepper 1 teaspoon Worcestershire sauce ¼ cup soybean oil 1 bottle (12 ounces) chili sauce 1 jar (10 ounces) grape jelly Mix the first 9 ingredients together. Gently shape into 1-inch balls. Pour oil into large skillet and heat until hot, add meatballs and brown. Remove meatballs from skillet. Heat chili sauce and jelly in the skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 20-30 minutes. Pour mixture into a chafing dish and serve hot.  Yield: approximately 5 dozen meatballs.

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com 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.​ # 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.

Celia Bravard and Lauren Grant   Ingredients: 1 cup soft silken tofu ½ cup plain greek yogurt 2 garlic cloves, minced 2 teaspoons dill, chopped 1 tablespoon chives, chopped 1 teaspoon parsley, chopped ½ teaspoon white vinegar ¼ teaspoon lemon juice ½ cup buttermilk salt and pepper to taste   Directions: In a food processor, add all ingredients. Purée until smooth. Chill for at least 30 minutes.   Serve with vegetables, chips or crackers. Store in air-tight container in refrigerator for up to 1 week.   Yield: 2 cups Serving size: 2 tablespoons   Note: To make soy buttermilk, combine ½ cup original soymilk with ½ tablespoon white vinegar.  Allow to sit for 15 minutes.           Nutrition Facts: Calories: 15,  Calories from fat: 5,  Total Fat: 0.5g,  Saturated Fat: 0g, Cholesterol: 0mg,  Sodium: 10mg,  Carbohydrates: 1g,  Dietary Fiber: 0g,  Sugar: 1g,  Protein: 2g

Great Caterers of Iowa Chef Joni   1 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions 1 small onion, diced 1 cup celery, chopped   ½ cup oil ¾ cup vinegar 1/2 cup sugar    In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigerate until ready to serve.  Yield: 10 servings .

8 oz tempeh cut into 1/2” cubes (this is approximately 120 pieces) 3 T. soybean oil, divided 1 onion, sliced thinly 2 garlic cloves, minced 1 1/2 T. chile powder 1/2 t. chipotle powder (more if increased heat is desired) 1 1/2 c. water or stock 2 T. cider vinegar 1/2 t. cumin 1 t. salt (this amount may be more or less depending on the amount of salt in the chile powder) 3 T. tomato sauce 2 t. sugar 1 can (15 oz) black soybeans, rinsed and drained   Bring to a boil 1 qt. of water.  Add tempeh and simmer for 15 minutes.  Drain in a colander and rinse briefly with water.   Pat dry. In a large sauté pan, lightly brown the tempeh in 1 1/2 T. soybean oil over high heat.  Remove from pan and reserve.  Do not allow the tempeh to become too brown. In the same sauté pan over moderate heat, sauté the onions in the remaining soybean oil until they are translucent and lightly brown.   Add garlic and cook for 2 more minutes. Add chile and chipotle powders.  Cook for just a few moments, or until you can smell the chile. Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter.   Add remaining ingredients and the tempeh.  Bring to a boil and reduce to a simmer.  Simmer for 30 minutes.  Taste for seasoning and serve wrapped in a burrito along with traditional accompaniments such as: • Cilantro • Cheese • Avocado slices or guacamole • Diced tomato   Yield: Enough filling for 6-8 burritos