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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, November 13, 2023—Change up your holiday traditions with appetizers combining turkey and soy, and reimagined drink and dessert recipes that add high-quality soy plant protein to your menu for entertaining. Appetizers: Bite-sized appetizer ideas include Turkey Yakitori—cubed turkey tenderloin skewers that are grilled after being marinated in a yakitori marinade. Yakitori is a Japanese word for grilled. Traditional yakitori skewers are made with chicken, although beef and seafood are used as well. Turkey skewers add a celebratory note with traditional holiday fare at Thansgiving, Christmas and New Year’s Eve get-togethers. Before serving, the skewers are drizzled with lemongrass sauce made with silken tofu, a half stalk of finely chopped lemongrass and a Tablespoon of fresh lemongrass juice. The recipe was created by Chef Matt Meadows of Isle Casino in Bettendord, Iowa, and won first place honors in the recent Perfect Pairing: Turkey and Soy Recipe Contest. The contest for professional Iowa Chefs was co-sponsored by the Iowa Turkey Federation and The Soyfoods Council. Turkey Roulade is an elegant appetizer idea from Chef Raul Murillo of Iowa Events Center in Des Moines. Make it with sliced turkey breast, smoked tofu, pine nuts, spinach, roasted red peppers and Swiss cheese, all served on a plantain chip. Turkey Roulade earned a second place award in The Perfect Pairing Recipe Contest. Drinks: Don’t forget to tap into the convenience of soymilk for holiday drinks, ranging from hot chocolate made with warmed chocolate soymilk to homemade seasonal specialties like Soy Irish Cream Liqueur. Make it in a blender with a can of sweetened condensed milk, a cup of soymilk, a cup of half-and-half milk (either soy or dairy based), a Tablespoon of chocolate syrup, a teaspoon of vanilla extract, ¾ cup Irish whiskey and 1/3 cup of rum. Desserts: Silken tofu is a versatile ingredient for making individual desserts to serve a t holiday buffets and parties. Elizabeth’s Chocolate Pudding Pies are made with firm silken tofu, confectioner’s sugar, high-quality cocoa powder and a Tablespoon of vanilla. Silky Lemon Tofu Pudding combines a package of firm silken tofu and a jar of lemon curd. Both pie fillings are made quickly in a blender—no cooking necessary. Spoon them into individual-sized graham cracker or conventional pie crusts, or ready-to-serve mini phyllo shells. Garnish with berries or whipped topping. For complete recipes, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find recipes for holiday cookies, main courses and side dishes. # 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.

By Whitney English and Alex Caspero of Plant-Based Juniors Soy foods are an excellent source of nutrition for children. They’re packed with nutrients of focus that support critical periods of growth and development and they come in a form and taste that kids love. They’re also a convenient food for busy parents; many forms of soy including edamame, tofu, and soy milk require little to no prep for a delicious, nutritious meal or snack. Nutrition of Soyfoods Many soy foods are good sources of protein, omega-3 fatty acids, fiber, the B vitamin-like nutrient choline, and minerals such as iron and zinc, all of which are priority nutrients for young children. Tofu, for example, contains 11 grams of protein per 3 oz serving, which is 85% of the RDA for a 1-3-year-old. It also contains 2 grams of iron and more than 1 gram of zinc. Soy milk is another incredibly nutritious option for young children, providing 7 grams of protein per 1 cup serving and 4 grams of healthy fat. Soyfoods are also the best plant-based source of choline, a B vitamin-like nutrient that is essential for brain health and development, especially during the first 1000 days of life. Choline content is one, of many, reasons we recommend including soyfoods in the diets of babies. One cup of soymilk contains 57 mg of choline, about ¼ of the daily needs of a 1-3-year-old. Why We Love Soyfoods for Kids Not only are soyfoods super healthy, they’re also incredibly convenient, palatable, and easy to prepare for kiddos. Frozen edamame can be added to lunch boxes and snack bags to help keep meals cool and will thaw by the time they’re ready to be eaten. Firm, extra firm, and super firm tofu is ready-to-eat and can be simply chopped, tossed with sauce or spices, and warmed up or even eaten raw. In fact, one of our kid’s favorite first foods was cold, unseasoned tofu cubes – not exactly the most appealing meal for adults, but approachable for children. This is because tofu’s neutral taste is easily accepted by picky palates. Tofu readily takes on whatever flavor you want to add, or no flavor if that’s what your kids prefer! Tofu’s texture also makes it a perfect first food for babies. It’s firm enough to stay together when grasped by a baby’s palm, but soft enough to be mashed between their gums. Our kid’s loved tofu marinara strips when they were first feeding, which is essentially firm tofu cut into strips and marinated in a tomato-based sauce. Our Favorite Ways to Serve Soy to Kids There are endless simple, delicious ways to incorporate soyfoods into kid’s diets. Here are a few of our favorite: Tofu nuggets: extra-firm tofu is torn into “nuggets,” tossed in cornstarch and spices, and cooked to crispy perfection. Chocolate tofu pudding: silken tofu is blended with cacao and a little maple syrup for a decadent, healthy snack. Tofu yogurt: silken tofu is blended with fruit for a tasty dairy alternative. Miso paste blended with cashews for a creamy, savory pasta sauce Steamed and lightly salted edamame pods – fun for kids to open! Roasted tofu cubes served with BBQ sauce Tofu egg sandwiches or a tofu scramble for breakfast Tropical tempeh skewers – kid’s love getting to thread their own skewers Soy milk and silken tofu blended into smoothies and smoothie bowls for a protein boost Bottom Line: Soyfoods are delicious, nutritious and easy to incorporate! We recommend including 2-3 servings a day.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, July 11, 2023— Iowa professional chefs have until August 31 to submit their original recipes featuring turkey and soyfoods for The Perfect Pairing: Turkey and Soy Recipe Contest. Contestants will compete for a portion of $15,000 in cash prizes. The competition is sponsored by the Iowa Turkey Federation and the Iowa Soybean Association to promote the creativity and expertise of the state’s chefs as they develop new turkey and soy menu items. The three recipe categories for The Perfect Pairing contest are Soups, Bowls, and Small Plates (appetizers and snacks) combining the two high-quality proteins. In each category, $5,000 in cash awards will be distributed. First place winners each receive $2,500; second place awards are $1,500, with third place prizes of $1,000. All winners will be awarded display plaques for their restaurants. Chefs also will feature their recipes on the menu for three months, providing restaurant patrons with an opportunity to enjoy the award-winning dishes. The top three winners in each category will have a photo shoot for media purposes. Winning recipes and photos will be provided to foodservice publications and featured in social media programs. Here’s how to enter: Chefs from Iowa restaurants or other commercial foodservice operations should submit their recipes to The Perfect Pairing: Turkey and Soy Recipe Contest by August 31, 2023 to lfunk@thesoyfoodscouncil.com. Qualifying turkey ingredients: Recipes should include new applications for ground turkey, turkey tenderloins or turkey breast meat. No turkey burgers, deli meats or Thanksgiving recipes, please. Qualifying soy products: Edamame, TVP® (Textured Vegetable Protein, also called TSP or Textured Soy Protein), miso and tofu—silken or water-packed. Soybean oil also may be included as an ingredient. Competition judges will be looking for the most creative, innovative recipes pairing turkey with soy in ways that address today’s eating trends. For example, entries can feature turkey and soy pairings that appeal to snackers, adventurous restaurant-goers seeking out global tastes, or flexitarian consumers who want new, lighter menu options. Winners will be announced in October, 2023. # For more contest information, visit The Soyfoods Council website at www.thesoyfoodscouncil.com and the Iowa Turkey Federation at www.iowaturkey.org #

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.

In a blender, blend ¼ cup plain soymilk 2 Tablespoons sugar or other sweetener 1 teaspoon cornstarch ½ teaspoon vanilla 1/2 cup soybean oil (vegetable oil) Instructions Slowly drizzle in 1/2 cup soybean oil (vegetable oil) with the motor running. Blend until smooth and creamy. Chill for 1 hour before using.

Ingredients 1 cup dried whole shitake mushrooms 1 clove garlic, minced 1 cup chopped red onion 1 tbsp. soy oil (vegetable oil) 32 oz. chicken broth 12-oz. silken tofu, cubed 1 tbsp. soy sauce or fish sauce 2 tbsp. sliced green onion tops Instructions Soak dried mushrooms in boiling water for 1 hour or overnight. In a large saucepan cook onion and garlic in hot oil until tender. Add broth, tofu, and soy sauce. Bring to boiling, reduce heat, and simmer for 5 minutes. Serve sprinkled with green onion. Notes Serves 4 to 6

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.