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Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included Ankeny, Iowa, April 9, 2024— Moms, and all who celebrate them, can simplify a sweeteer Mother’s Day by offering no-bake desserts featuring soyfoods. Whether your guests prefer fruit flavors, chocolate, or the crunch of cookies, The Soyfoods Council has easy recipes to share. Sustainable soy ingredients—such as soymilk, silken tofu and soynut butter— include soy isoflavones that have the potential to enhance your skin’s appearance and fight the effects of aging. But contributing to skin health and offering cholesterol-free complete plant protein aren’t the best part of preparing recipes with soyfoods. We’re all about the people-pleasing aspects of recipes that help feed your family, friends and guests. For cookie-lovers,  No-Bake Chocolate Cookies feature light vanilla soymilk, soynut butter, soynuts, cocoa powder, margarine, rolled oats, sugar and vanilla extract. Pie fans will appreciate creamy recipes enhanced by fillings made with silken tofu. Choose from recipes such as No-Bake Vegan Chocolate Raspberry Pie, Chocolate Peanut Butter Tofu Tart and Chocolate Pudding Pies.  These pie fillings are added to simple pie crusts made with chocolate cookie crumbs, graham cracker crumbs or ground almonds and rolled oats. Rich chilled desserts include Mixed Berry Delight made with a combination of firm tofu, cream cheese, whipped topping and mixed berries.  Silky Lemon Tofu Pudding combines silken tofu with a jar of lemon curd and is topped with fresh berries. You can also create your own quick, chilled desserts by combining silken tofu with melted butterscotch chips, orange marmalade and mandarin orange segments, or a small jar of lime curd or ready-made caramel. For an added flavor boost, add a dab of white miso to caramel. For recipes, visit the Soyfoods Council website: www.thesoyfoodscouncil.com. The website frequently adds new recipes, cooking tips and updates on soyfoods and 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.

16-ounce container silken firm tofu cup confectioner’s sugar cup Scharffen Berger Cocoa or other Best Quality Cocoa tablespoon vanilla individual, prepared graham crust pie shells ½ pint of heavy whipping cream, whipped fresh raspberries for garnish shaved chocolate or mini chocolate chips for garnish Combine tofu, confectioner’s sugar, cocoa and vanilla in a blender.  Blend until smooth, then chill for 30 minutes. ***Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving. Yield: 6 servings ***Or dollop into serving dishes

Sammy Mila Crème Cupcakes Des Moines, IA 18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

Have you ever heard, "You are what you eat?" The phrase "you are what you eat" is more than a phase. It means what you eat impacts your health and the appearance of your skin. A diet rich in macronutrients and micronutrients, antioxidants, and hydration may help radiate glowing skin from the inside out. You probably were familiar with the benefits of overall health. But did you also know that soy contains skin properties and compounds that enable you to have rejuvenating skin? Research shows that soy protein consumption improves skin wrinkles, pigmentation, and hydration. A study on postmenopausal women who consumed 30 grams of soy protein daily for six months found decreased wrinkle depth and pigmentation and increased skin hydration compared to those in the cow's milk protein group. In addition, the study suggests that isoflavones experienced the rejuvenating properties seen in the soy protein group. Soybeans contain a significant source of isoflavones found in common soy foods such as tofu and soy milk. In the study, just two servings of soy foods like soymilk or one cup of tofu radiate skin benefits. SO, WHAT IS SOY? Soy are commonly referred to as soybeans. Soybeans and beans, peas, and lentils are part of the legume family. Soy originated from Southeast Asia and was first domesticated by Chinese farmers. There are various soy products in most grocery stores throughout America today, from frozen edamame to multiple flavors of soy milk. NUTRITIONAL BENEFITS OF SOY: There are many benefits of soy products in today's market, such as a great source of protein: Soybeans are an excellent, complete plant-based protein containing all nine essential amino acids obtained through food because the body cannot make them. Soy is the only plant protein comparable in quality to animal-based protein. One cup of soy milk provides 7 grams of protein. It is an excellent protein option as it offers a wide variety of soy products in the market, aiding in reducing cardiovascular disease and improving healthy aging. Moreover, soy products are also great in unsaturated fats. They are a great source of polyunsaturated and monounsaturated fats, which may help reduce cholesterol levels and improve heart health. Alpha-linolenic Acid (ALA) is found in soybean oil and is the principal source of omega-3s, which aid in improving cardiovascular health and may reduce blood pressure. There is fiber, and one serving of soybeans provides approximately 8 grams of dietary fiber. As always, it is essential to consider how soy-derived products are processed, as that decreases their fiber content. Soy foods that utilize whole beans, such as edamame or soy nuts, are high in fiber. Fiber helps fuel the microbiome and support digestive health. Furthermore, soy is also rich in micronutrients, such as B vitamins and minerals like folate, potassium, iron, calcium, riboflavin, and potassium. Natto, a fermented soy product, may benefit bone health as it is high in Vitamin K. With that said the main benefit of soybeans is that they contain plant compounds like isoflavones, an antioxidant that helps reduce inflammation and promote optimal immune health. Isoflavones greatly benefit the skin's defense against oxidant damage, stimulate collagen synthesis, and increase skin hydration. Lastly, fermented foods, such as natto, tempeh, and miso, function as probiotics and are easier to digest. The fermentation process generates bioactive compounds absent in unfermented foods that may apply health benefits to the microbiome, increasing the number of good bacteria in the gut. In summary, soy and soy products are rich in protein, fiber, vitamins, minerals, fats, and antioxidants, enhancing skin rejuvenating health. Soy is very rich in isoflavones, which offer many health benefits that aid in heart health and healthy aging. As we age, we tend to lose muscles, which impacts our quality of life. Eating adequate protein can help maintain muscle mass and strength. Protein is also used for growth and development and for structural purposes to form skin, bone, teeth, blood vessels, hair, and nails. Lastly, it provides a feeling of satisfaction after eating. Adding soy to your diet is simple nutrition made easy. For example, substituting beef stir-fry with tofu stir-fry increases the nutritional benefits. Another great option is using soy milk in your smoothie. Adding soy to your diet can be simple and nutritious but deliciously good.

When fresh berries team up with creamy ingredients for dessert, you’ve got yourself a winner. In this recipe, tofu steps in to pull it all together, adding texture and protein to the mix. Ingredients 2½ packages of graham cracker crumbs 1 cup margarine, melted 8 oz. cream cheese, softened 14 oz. firm tofu 8 oz. whipped topping 16 oz. frozen mixed berries 2½ Tablespoons cornstarch ½ cup sugar Directions Remove tofu from package; place paper towels on baking sheet. Place tofu atop paper towels. Place cutting board on top, then add a heavy pot. Leave in place for about 20 minutes to remove extra water. In sauté pan, cook berries, cornstarch and sugar over medium heat until thick. Remove from heat and cool. Mix graham cracker crumbs and margarine; press into 9”x13” pan. Blend cream cheese and tofu in blender until smooth. Fold in whipped topping and set aside. When berry mixture is cool, fold into cream cheese mixture and pour into pan. Refrigerate until set. Cut into squares and serve. Garnish with fresh berries if desired. Serves 4. From: Joyce Conard, 1st Place Winner, Dessert Category, in the Kansas State Fair Heart Healthy Recipe Contest 2023.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photo Included (CLICK THE PHOTO TO DOWNLOAD THE FREE SOY FOODS GUIDE) Ankeny, Iowa, April 3, 2024—National Soy Foods Month in April is the perfect time to refresh your enthusiasm for plant-centric eating by downloading the new Soy Foods Guide. The free guide is available on The Soyfoods Council website at www.thesoyfoodscouncil.com. In it, you’ll find recipes, new research, cooking applications and nutrition benefits of various soyfoods, and information about the soybean farmers who grow the sustainable soy you eat. Recipes in the illustrated Soy Foods Guide demonstrate why soy is a star in the plant protein world. There’s even a shopping guide for finding soy ingredients and products in your local grocery store. If you want to compare the calories, protein, carbs, fat and fiber in your favorite soyfoods, check out the guide’s composition chart. Food professionals, social media influencers and culinary students have contributed recipes. Inspired soy desserts include the Mixed Berry Delight featuring tofu. To make it, cook frozen mixed berries, cornstarch and sugar until the mixture thickens. Blend firm tofu and cream cheese until smooth, then fold in whipped topping. Fold in the cooled berry mixture. Press a mixture of graham crackers and melted margarine into a  9”x13” pan, top with the tofu/berry blend and chill before serving. Top with fresh berries if desired. Visit the Soyfoods Council website for recipe details: www.thesoyfoodscouncil.com. # 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.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, January 23, 2024—This Valentine’s Day, serve feel-good, better-for- you recipes, thanks to The Soyfoods Council’s wide selection of easy, family friendly ideas for meals, snacks and entertaining. Read the label. Soyfoods wear their heart on their sleeve, and there’s plenty to love about them. When you choose soyfoods made with verified sustainably grown U.S. soy, you’re keeping personal health as well as the health of the planet in mind. According to Innova Market Insights, shoppers say they are influenced to purchase foods produced with innovative farming practices by the belief that these foods are better for the planet, more natural, and offer a reduction of health risks. Approximately 95% of U.S. soy farmers follow the U.S. Soy Sustainability Assurance Protocol (SSAP). Soyfoods support nutrition trends by offering affordable, high-quality plant protein. Soy is a complete protein that provides all the essential amino acids in the amounts needed for health, without the large amount of saturated fat that typically comes with animal sources of protein. One cup of soymilk, for example, provides 7 to 8 grams of cholesterol-free complete protein. One cup of silken tofu offers approximately 8 grams of protein. Soybean oil (commonly labeled as vegetable oil) is a versatile ingredient to keep on hand for dressings, sauces, frying, sautéing and baking. Soybean oil has been authorized by the U.S. Food and Drug Administration (FDA) to use a qualified health claim linking it to a reduced risk of coronary heart disease. Enjoy soy and create the following easy, memorable soyfoods-inspired dishes to share for Valentine’s Day. Make shareable dips with tofu. Easy does it for cozy entertaining with appetizers like Sundried Tomato Tofu Dip made in a blender. All you need are 8 oz. of soft tofu, a package of softened cream cheese and a package of Ranch seasoning dressing mix. Stir in chopped sundried tomatoes, dried onion, and garlic powder. Cover and chill for an hour and serve with vegetable dippers or crackers. Pair pasta and tofu to feed a family, small gatherings, or for a romantic dinner for two. On Valentine’s Day, you want to spend time with those who matter to you, not in the kitchen. That’s why Easy Stuffed Shells are a good main course choice. The luxurious filling for one box of large, cooked pasta shells features soft silken tofu. Combine the tofu with 2 cups of shredded mozzarella, ¾ cup grated Parmesan, 1 egg and 2 Tablespoons of chopped fresh parsley. If desired, add 2 cups of ground beef, chicken, turkey or pork to the mixture. You’ll need a 26- oz. jar of your favorite pasta sauce. Arrange shells in a baking dish atop a bit of the sauce, then pour remaining sauce over the stuffed shells. Cover with foil and bake for about 45 minutes. Discover why chocolate and soy are a loving couple. What could be simpler than a three-ingredient pie filling that can be served in a ready-made chocolate cookie crumb pie crust or spooned into parfait glasses? Chocolate Peanut Butter Tofu Tarts feature a package of fortified silken tofu, ½ cup creamy peanut butter, and ½ cup melted semisweet chocolate chips. Add about 2 Tablespoons of soymilk, or more if needed, until the filling reaches a spreadable consistency. Serve chilled. For detailed recipes from The Soyfoods Council, visit the website at www.thesoyfoodscouncil.com. You’ll also find cooking tips and updates 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.

Sammy Mila Crème Cupcakes Des Moines, IA 18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

8 ounces soft tofu 1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun-dried tomatoes 1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Makes 2 cups dip.

18 large pasta shells 1 26-ounce jar of your favorite pasta sauce 1 egg 1  (12.3-ounce) package silken soft tofu (mashed) 2  cups shredded mozzarella cheese, divided ¾  cups grated Parmesan cheese, divided 2 tablespoons chopped fresh parsley 1. Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley. 2. To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. 3. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings. CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg; ***If meat is desired, add 2 cups ground beef, chicken, turkey or pork that has been browned. Drain fat off before adding to tofu mixture.

Yakitori Skewers In a bowl combine: 2 Tablespoons miso 2 Tablespoons brown sugar 2 cloves garlic, crushed 1 Tablespoon ginger root, minced very fine ½ cup orange juice 1 Tablespoon soy sauce 1 teaspoon Gochutgaru chili flakes, optional 1 turkey tenderloin, cut into ½ inch cubes. Place turkey in Yakitori marinade then refrigerate for a minimum of 4 hours, no longer than 12. Divide into 4 portions and skewer onto bamboo skewers. Lemongrass Sauce In a blender or food processor, mix until smooth: 6 ounces silk tofu ½ stalk lemongrass, chopped fine 1 Tablespoon fresh lemongrass juice Let sit for 4 hours and strain. Mix in: 1 teaspoon mint leaves, minced fine 1 teaspoon basil leaves, minced fine Salt and pepper, as needed Grill turkey skewers until internal temperature reaches 165 F, let rest 5 minutes. Fried Tofu In a bowl combine: ½ cup cornstarch 1 Tablespoon Mali Spice Mix Cut 6 ounces of extra firm tofu into ½ inch cubes. Toss in Mali Spice mixture. Heat 2 cups soy fry oil in a 4-quart cast iron pot, traditional fryer or high sided fry skillet to 350. Fry until light brown and crunch. Set aside on a plate and paper towel to drain. Turkey Fried Rice Heat 2 Tablespoons soy fry oil in wok and add: 1 teaspoon ginger, minced fine ½ cup carrot, mined fine Add 6 ounces ground turkey and cook through. Make a well in the middle of the wok and add 2 beaten egg, stir and cook until done. Add and toss until well incorporated and heat thoroughly: 3 cups cooked rice ¾ cup edamame, shelled 2 Tablespoons soy sauce 1 Tablespoon sesame oil 6 ounces fried tofu ½ cup green onion, sliced ¼ inch thick To Serve Place fried rice into a bowl. Place Yakitori skewer over the rice. Drizzle turkey with lemongrass sauce. Garnish with cilantro sprigs.

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 Or 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