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Ingredients 6 ounces extra-firm silken tofu ¼ cup soybean oil 2 tablespoons cider vinegar or freshly squeezed lemon juice 2 teaspoons Dijon mustard 1/4teaspoon salt, plus more to taste Pinch of ground turmeric (optional) Vegetarian Caesar Dressing Add ¼ cup finely grated Parmesan cheese1 tablespoon Worcestershire SauceSeveral grinds of black pepper By Mark Bittman

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, June 21, 2021—Few foods are more plant-forward than seasonal salads, especially when you add plant protein in the form of tofu to the mix. The Soyfoods Council reminds you that one serving of tofu provides approximately 8 grams of complete protein, offering all of the essential amino acids in the proper amounts needed for healthy growth. According to a 2020 Innova Consumer Survey, the top four reasons for considering plant-based dairy and meat alternatives are health, variety, sustainability and taste. When it comes to nondairy alternatives to fresh mozzarella in salads, consider incorporating versatile water-packed tofu or shelf-stable silken tofu. Bite-sized tofu formed with a melon baller offers a familiar shape that takes on the flavor of marinades, dressings and sauces. Here are two simple salad inspirations. • Pasta salad for picnics: For a colorful salad, combine tri-color rotini pasta, small broccoli florets, cherry tomatoes and similar-sized firm silken tofu balls made with a 1” melon baller. If desired, add olives of choice. Finish the salad with prepared Italian salad dressing and toss. Note: After making the tofu balls, you can use any leftover firm tofu crumbles in fried rice or stir-fry dishes. • The Caprese Salad Reimagined: The classic three-ingredient Caprese is a seasonal celebration made with sliced fresh mozzarella cheese, sliced garden-fresh tomatoes and fresh basil leaves. The Soyfoods Council suggests adding plant protein in the form of extra firm silken tofu—the kind that comes packaged in a box. Start with bagged chopped lettuce, and top with fresh tomato slices, fresh chiffonade of basil (cut into strips), silken tofu either sliced or scooped out with a melon baller. Finish with a drizzle of oil and vinegar dressing or balsamic glaze. If desired, you can combine tofu balls and fresh mozzarella balls in your salads. Don’t forget that silken tofu also serves as a base for sensational salad dressings. Buttermilk Ranch Dressing and Dip is a simple-to-make crowd pleaser. To make it, whisk one cup of unsweetened soymilk with a tablespoon of white vinegar, ½ cup soft silken tofu, ½ cup plain Greek yogurt or soy yogurt, and a packet of Ranch dressing mix. If you’re looking for more summery salad ideas, The Soyfoods Council can help with its new digital cookbook, Really Fast, Really Easy, Really Good: Plant-based recipes made with shelf-stable soyfoods. Visit The Soyfoods Council website to download your free copy: https://www.thesoyfoodscouncil.com/cook-book. The Soyfoods Council website also provides family-friendly recipes, tips for cooking with soyfoods, research updates on soyfoods and health, and ways to incorporate more plant protein into your diet. # 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. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

Dressing ¼ cup + 2 tablespoon soft silken tofu 2 tablespoon plain Greek yogurt 1 teaspoon lemon juice 1 ½ teaspoon lime juice 2 green onions, chopped ¼ cup + 2 tablespoons fresh basil leaves, chopped 2 tablespoons parmesan cheese, grated 1 tablespoon Dijon mustard pinch black pepper, to taste Salad Romaine hearts Watermelon, cut into matchsticks Fresh blueberries Chopped pecans Cucumber, cut into matchsticksStrips of fresh basil For dressing In a food processor, add all ingredients. Pulse until very smooth. Use immediately over salad. For salad In a large salad bowl, add all ingredients; toss. By Lauren Grant and Celia Bravard

U.S. soybean farmers take pride in protecting both land and water resources. For decades, soybean farmers have adopted conservation practices like cover crops, no-till agriculture, and innovations in plant breeding to grow soybeans sustainably. Consumers domestically and internationally are concerned about sustainability. To address that concern, the U.S. soy industry introduced U.S. Soybean Sustainability Assurance Protocol to demonstrate the sustainability of U.S. soy. Data is collected from farmers nationwide who participate in national conservation programs. The information serves as proof that the U.S. soy crop is produced under a system of sustainability that includes everything from water conservation to energy use. According to Mintel, consumers in the U.S. include sustainability and naturalness as motivating factors. A wide variety of soyfoods are available to those whose buying choices are influenced by a desire for minimally processed foods. To kick off the summer, try these easy, delish and nutritious dishes to celebrate soy sustainability! The tofu souffle can be served for breakfast, lunch or dinner, and so versatile, use your favorite veggies! The Mexican salad can be made ahead and is a perfect match for almost any entrée. I am seeing lots of watermelon in the supermarkets. It is so fresh and perfect with this tofu dressing. ENJOY!

Pancakes are a fun and easy way to get kids cooking. Add soy flour and soymilk to familiarize kids with soyfoods. As a rule of thumb, for every cup of all purpose flour, replace 1/4 cup to 1/3 cup with soy flour. Every recipe proportion may differ slightly. Ingredients 1 cup flour ½ cup soy flour 2 teaspoons baking powder 1 ½ cups soymilk 2 bananas (1 of them thinly sliced) 1 tablespoon soy oil Instructions Sift together the flour, soy flour and baking powder. Put the soymilk, the unsliced banana and soy oil into a blender and whirl until smooth. Mix the wet ingredients with the dry ingredients, stirring just to blend. Stir in the sliced banana. Using ¼ cup batter per pancake, cook on a nonstick or lightly oiled griddle until bubbles form on the top, about 2 minutes. Turn and cook until the underside is golden, about 2 minutes more. Notes Yield: 16 pancakes (4 servings) Nutritional Information: Serving Size: 4 pancakes; Calories: 293; Total fat: 6g; Saturated fat: 0.9g; Cholesterol: 0 mg; Sodium: 173mg; Carbohydrate: 52 g; Fiber: 2.2g; Total Protein: 9g • 𝙎𝙤𝙮 𝙁𝙡𝙤𝙪𝙧. With an average of 𝟱𝟬% 𝗽𝗿𝗼𝘁𝗲𝗶𝗻, incorporating soy flour to foods is another great way to add plant protein and boost nutritional value. Soy flour also improves texture and moisture retention, crust color and crumb structure in baked goods! 𝘛𝘩𝘪𝘴 𝘴𝘰𝘺 𝘧𝘭𝘰𝘶𝘳-𝘣𝘢𝘴𝘦𝘥 𝘉𝘢𝘯𝘢𝘯𝘢 𝘗𝘢𝘯𝘤𝘢𝘬𝘦𝘴 𝘳𝘦𝘤𝘪𝘱𝘦 𝘪𝘴 𝘢 𝘧𝘶𝘯 𝘢𝘯𝘥 𝘪𝘯𝘵𝘦𝘳𝘢𝘤𝘵𝘪𝘷𝘦 𝘸𝘢𝘺 𝘵𝘰 𝘨𝘦𝘵 𝘬𝘪𝘥𝘴 𝘧𝘢𝘮𝘪𝘭𝘪𝘢𝘳𝘪𝘻𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘰𝘺 𝘧𝘰𝘰𝘥𝘴! • 𝗖𝗼𝗼𝗸 𝗶𝘁! Use soy flour in cakes, cookies, pie crusts, pizza dough, scones, muffins, breads, or use it to thicken soups and sauces! • 𝗙𝗶𝗻𝗱 𝗶𝘁! Look for soy flour in the baking aisle at your nearest local health or grocery store, or purchase online!

Modified from Woman’s Day Magazine 6-19-07 1 bag (16 oz) frozen, shelled edamame (green soybeans), 3 cups 1 can (11 oz) corn or 1 ½ cups fresh corn kernels 4 to 6 medium radishes, cut in half and thinly sliced ¼ cup chopped cilantro (optional) ¼ cup scallions ½ cup rice or wine vinegar 1 tablespoon soybean oil 1 teaspoon minced garlic Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl. Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture. Serve immediately or chill. YIELD: 4 SERVINGS. CALORIES 272; FAT 12g (sat 1g); PROTEIN 17g; CARBOHYDRATE 27g; FIBER 6g; CHOLESTEROL 0mg; SODIUM 156MG

This simple morning-friendly version of a popular kids’ favorite features two types of soy protein. And speaking of kids, research shows that girls who consume 1 or 2 servings of soy protein per day may reduce their risk of breast cancer later in life by up to 50 percent. Soy protein is low in fat and is a lean protein, making it a good choice for boys, too. Serves 6 2 tablespoons taco seasoning (your favorite packet of seasoning) 1 cup Textured Soy Protein or Textured Vegetable Protein 1 cup hot water 1 (15 ounce) can black soybeans, rinsed, drained 6 flour tortillas 1 small avocado 1 large tomato 1 (12-ounce) container sour cream (soy or dairy) 1 (12-ounce) package shredded cheddar cheese (soy or dairy) 1 (10 ounce) package shredded lettuce Hot pepper sauce, optional In a medium microwave-safe bowl combine the taco seasoning, Textured Soy Protein and hot water.. Let sit for 2 minutes. Add black soybeans and stir to combine. When ready to assemble wrap, microwave for 1 minute or until hot. Cut the avocado in half and use a spoon to scoop out the pit. Scoop the avocado pulp into a bowl and mash it with a fork. Cut out the stem of the tomato and discard. On a cutting board, a sharp knife to cut the tomato into small chunks. On cutting board or a clean work surface, lay out the tortillas. Spread 1 tablespoon mashed avocado and 1 tablespoon sour cream on each tortilla. Spread 1/3 cup of the warm bean mixture on top of the avocado and sour cream mixture on each tortilla. Top each tortilla with 2 tablespoons of cheese. Divide shredded lettuce and tomato among the 6 tortillas. Sprinkle on hot sauce, if desired. Roll up each wrap by folding in the sides and then rolling up the tortilla from the bottom. Cut crosswise at a diagonal. Serve immediately.

Summer is right around the corner. And grilling and outdoor activities are top priorities. It seems like there are more flexitarians and people who choose plant-based eating these days. And soyfoods have everyone one covered! If you are an omnivore or vegetarian, there is something for you to include when enjoying grilling or a picnic. Edamame is a great soyfoods to include in vegetable dishes, salads or even eat as a snack right from the pod. The Mexican Vegetable salad is a favorite, you can make ahead and have ready to go. And remember there are lots of soy meat alternative options if needed. Just remember they need to be heated through not cooked like beef, pork or chicken. If you are new to meat alternatives, the inclination is to cook like meat and then the results are dry and not very tasty. Start the grills and end joy the nice weather! Linda Funk The Soyfoods Council Check out these recipes: https://www.thesoyfoodscouncil.com/post/slow-cooker-edamame-calico-beans-1 https://www.thesoyfoodscouncil.com/post/grilled-tofu-fries https://www.thesoyfoodscouncil.com/copy-of-soy-in-the-news-1 https://www.thesoyfoodscouncil.com/post/tofu-potato-salad

Ingredients 1 pound water-packed extra-firm tofu ¼ cup low-sodium soy sauce ¼ cup vegetable oil ½ cup favorite barbecue sauce, warmed Kosher salt or sea salt, optional Instructions Remove tofu from package and pat dry with paper towels. Trim the ends if necessary to make even sides. Cut block of tofu into ½ - inch slices and cut each of those slices into three pieces to make “french-fry” pieces. Lay tofu fries on a flat platter in one layer. Pour soy sauce over tofu and turn pieces over to coat all surfaces. Place on a clean platter and brush on all sides with vegetable oil. Place tofu fries gently on very clean cooking grates of a pre-heated grill. (I use a spatula to steady the tofu pieces and use long-handled locking chef tongs to put them on the grill.) Grill tofu for 3-4 minutes and turn over by gently nudging the ends of the tofu with the spatula and turning with the tongs. Continue grilling another 3-4 minutes. Remove from grill and serve with warmed barbecue sauce, and a sprinkle of salt, if desired. By © Elizabeth A. Karmel, Girls at the Grill®

Ingredients 1 pound water-packed extra-firm tofu ¼ cup low-sodium soy sauce ¼ cup vegetable oil ½ cup favorite barbecue sauce, warmed Kosher salt or sea salt, optional Instructions Remove tofu from package and pat dry with paper towels. Trim the ends if necessary to make even sides. Cut block of tofu into ½ - inch slices and cut each of those slices into three pieces to make “french-fry” pieces. Lay tofu fries on a flat platter in one layer. Pour soy sauce over tofu and turn pieces over to coat all surfaces. Place on a clean platter and brush on all sides with vegetable oil. Place tofu fries gently on very clean cooking grates of a pre-heated grill. (I use a spatula to steady the tofu pieces and use long-handled locking chef tongs to put them on the grill.) Grill tofu for 3-4 minutes and turn over by gently nudging the ends of the tofu with the spatula and turning with the tongs. Continue grilling another 3-4 minutes. Remove from grill and serve with warmed barbecue sauce, and a sprinkle of salt, if desired. By © Elizabeth A. Karmel, Girls at the Grill®

2 large, cooked potatoes, cut up into bite-sized pieces 8 oz. firm tofu, drained, crumbled 2 T. Dijon mustard 1 T. honey 2 teaspoon vinegar 1/2 teaspoon turmeric 3 chopped green onions 1/2 teaspoon celery salt 2 T. chopped pickles 2 T. diced dried green pepper 1 c cup Miracle Whip salad dressing Garnishes- white pepper and paprika Mix all and garnish with white pepper and paprika. Yield: 4 servings

1 (16-oz.) can baked beans 2 (15-oz.) can black soybeans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce 1/4 cup cooked pork or turkey bacon, broken into small pieces Combine baked beans, black soybeans, edamame, syrup or barbecue sauce and turkey bacon pieces in 4- to 5 1/2-quart slow cooker. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). If necessary, stir in 1/2 cup water to desired consistency. IF doing in oven, combine ingredients and put into oven safe pan in at 250 F. Stir every 20 minutes and continue to cook until heated though and ingredients are blended well.