Search Results

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 Saladoffer 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.

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, June 10, 2026—Almost everybody has a reason to celebrate National Ice Cream Month in July. In fact, last year, ice cream makers in the U.S. produced more than 1.2 billion gallons of our favorites, and the average American consumed approximately 4 gallons of ice cream. The following cool recipes from The Soyfoods Council are made with tofu, soy milk or soy yogurt. They are ice cream alternatives for those who follow nondairy diets or are looking for plant-based dessert ideas. Recipes featuring versatile soy are not only satisfying, they add high-quality protein to your diet. Chocolate Tofu Ice Cream: This spin on ice cream features chocolate soymilk and soft silken tofu. The recipe starts with an envelope of gelatine softened in ¼ cup water and microwaved for 15 to 20 seconds. Stir in 1 cup chocolate soymilk. In a blender container, add 8 ounces of drained soft silken tofu and a second cup of chocolate soymilk; blend until smooth. Add gelatine-soymilk mixture, ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon of vanilla and blend. Transfer the mixture to an ice cream freezer and freeze according to manufacturer’sdirections. Store Chocolate Tofu Ice Cream in a covered container in the freezer. If desired, serve the ice cream with Tofu Whipped Cream or Miso Caramel Sauce. These topping recipes are provided in Soy Sweet Indulgences, available free on the Soyfoods Council website. Vanilla Soy Milk Ice Cream: This recipe is made with 4 cups plain or vanilla soymilk, 4 cups powdered sugar, 8 egg yolks, 2 vanilla beans, and 2 teaspoons cornstarch. Luxurious add-ins are soy nut butter, prepared caramel sauce and chocolate-covered soy nuts. You can find recipe details in the free downloadable digital cookbook, Just Add Soy, on The Soyfoods Council website. In case you’ve forgotten, fortified soy milk (with calcium and vitamins A and D) is similar to dairy milk in its nutrient composition. Raspberry Frozen Soy Yogurt is a berry good frozen dessert made in a food processor. Combine 2 cups plain soy yogurt, 2 cups frozen raspberries, ½ cup granulated sugar and ½ teaspoon vanilla and process until the mixture is smooth. Strain out raspberry seeds. Place in the freezer in a stainless steel bowl. Until the dessert is completely frozen, stir it every half hour. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for other ice cream ideas, soy cooking tips and the latest research on soy foods and your health. Also, you can download several free digital cookbooks, including Just Add Soy and Soy Sweet Indulgences. # 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.

2 cups of plain soy yogurt 2 cups of raspberries, frozen 1/2 cup granulated sugar 1/2 teaspoon vanilla Optional: 1/4 cup soy milk or dark chocolate Instructions: 1.Put the first four ingredients into a food processor and process until smooth. 2.Strain the mixture to remove raspberry seeds 3.Mix in chocolate if desired 4.Place into a stainless steel bowl and place in the freezer. Remove every 30 minutes and stir 5. Repeat this until the mixture is completely frozen. Serve.

Serves 4 2 vanilla beans 4 cups plain or vanilla soymilk 2 cups powdered sugar 8 egg yolks 2 teaspoons cornstarch ¼ cup caramel sauce, plus some for topping ¼ cup soy nut butter, plus some for topping ¼ cup chocolate-covered soynuts, plus some for topping Directions 1. Cut vanilla beans in half to remove the seeds. 2. In a medium saucepan, over medium heat, add soymilk, vanilla bean seeds and pod: let steep for 10 minutes. 3. Remove vanilla bean pod from soymilk: discard pod. 4. In a medium mixing bowl, mix powdered sugar, egg yolks and cornstarch. 5. Slowly add soymilk to egg mixture while whisking continually. Heat mixture in a medium saucepan on low heat until it thickens. 6. Cool mixture in refrigerator for 2-3 hours; covered. Place mixture into ice cream maker; follow ice cream maker directions for processing. 7. Swirl in caramel, soy nut butter and chocolate covered soy nuts. Scoop and top ice cream with more caramel, soynut butter and chocolate covered soynuts. Serve. Grace Madler’s ice cream recipe won First Place, Desserts in the 2023 Soy Recipe Contest sponsored by North Dakota Soybean Council for culinary students at North Dakota State College of Science, Culinary Arts Program.

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.

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.

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.