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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.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.co Photos Available Upon Request Ankeny, Iowa, May 10, 2023—Soyfoods suit active summer lifestyles. Soy offers high-quality plant protein that can create everything from packable snacks to chilled soups and no-bake desserts. Convenient ingredients like shelf-stable silken tofu can be blended with Ranch salad dressing mix for a quick vegetable dip. Start with a package of salad dressing mix; add a cup of soymilk, a half cup each of silken tofu and plain Greek yogurt, and a splash of white vinegar. One cup of soymilk provides 7 to 8 grams of protein, while one cup of silken tofu offers approximately 8 grams of protein. One quarter-cup serving of soynuts adds about 15 grams of protein. The Soyfoods Council shares the following recipes to streamline your busy summer. Tempting Trail Mix is simple to make and hard to resist. In a bowl, combine ¼ cup each of soynuts, textured soy protein (also known as TSP/TVP), whole almonds, pecans and walnuts. Add 2/3 cup dried cherries and ½ cup chocolate chips to the mix and stir in 1½ Tablespoons of honey. Chilled soups like Silky Gazpacho are quickly made in a blender or food processor. This spin on traditional gazpacho incorporates soft silken tofu that adds protein to the flavors of garden-fresh vegetabels. The soup combines chopped tomatoes (skins removed), chopped English cucumber, seeded red bell pepper, fresh garlic, balsamic glaze, fresh basil leaves and water. Season with salt and pepper to taste. Dips help you feed a crowd at picnics and backyard barbecues. Tofu Sun-Dried Tomato Vegetable Dip complements a variety of fresh vegetables. The base for the dip is silken tofu with cream cheese. It’s flavored with ranch seasoning dressing mix, sun-dried tomatoes, garlic powder, dried minced onion. No-Bake Chocolate Cookies offer a triple whammy of soyfoods: vanilla soymilk, soynut butter and coarsely chopped soynuts. The cookie ingredients include sugar, cocoa powder, rolled oats, a teaspoon of vanilla and one Tablespoon of butter. Bring sugar, cocoa powder, soymilk and butter to a boil; stir in remaining ingredients and remove from heat. Drop the warm mixture by spoonfuls onto waxed paper and chill until firm. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for complete recipes. Click on the Digital Cookbooks tab. Silky Gazpacho appears in the cookbook Really Fast, Really Easy, Really Good. The trail mix, dill dip and no-bake cookies can be found in Easy Snackable Soy. The website also offers updates on the latest research about soy and your health, as well as more summery ideas featuring soyfoods. # 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.

Have we got the spring recipe for you! This chocolate raspberry pie is so simple to make—and made with a secret ingredient for a creamy, luscious no-bake chocolate filling. We are big fans of our vegan chocolate pudding recipe, and we’ve taken that recipe to make a pie filling. With an oat and almond crust, it’s a dessert option that’s surprisingly rich in protein and fiber. A must-make! Are you ready for the secret ingredient? It’s silken tofu! That’s right. Silken tofu, blended with chocolate and a little almond butter, creates a silky, creamy filling that’s perfect in this pie. If you like chocolate mousse or silken chocolate pie, you will love this one! April is National Soyfoods Month, and it’s no secret that we’re big fans of soy. We’ve written blog posts about this food's health benefits, especially for kids. Soy is a nutritious source of protein, healthy fats, fiber, calcium (especially in calcium-set tofu), and choline. In fact, of all plant foods, soy is the richest source of choline which is one of the reasons we advocate it for plant-based diets. Not only are soy foods healthy, they’re also incredibly convenient, palatable, and easy to prepare for kiddos. 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. Tofu readily takes on whatever flavor you want to add, or no flavor if that’s what your kids prefer! In this vegan chocolate raspberry pie, silken tofu is pureed with melted chocolate and almond butter to create a smooth, pudding-like texture you won’t believe is made with tofu! Ingredients for Vegan Chocolate Raspberry Pie To make the oat crust, you’ll need rolled oats and almonds. Once pulsed into a fine meal, this DIY flour creates a nutty, tender crumb that forms the base of our pie. You’ll also need a little sugar and coconut oil to hold the oats and almonds together. The coconut oil is needed as a solid fat to help bind, but you can also use vegan butter. For the pie filling, you’ll need: 4 ounces roughly chopped chocolate or chocolate chips 12 ounces silken tofu 2 tablespoons almond butter 2 tablespoons maple syrup (optional, for a sweeter pie) Raspberries, for topping! How to make this pie To start, make the crust. Place the almonds and oats in the base of a food processor and blend on high until a fine meal is achieved. Add in the melted coconut oil, and pulse on low until a dough is formed, stopping to scrape down the sides as needed. The mixture should be able to be easily pinched before your fingers and not crumble. Pour the crust into a lightly greased 8-inch pie pan and press down. For ease, we recommend placing a piece of parchment paper on top of the crust and pressing down firmly using your hands or a flat object, like a drinking glass or can, until evenly distributed. Bake for 20 minutes until golden brown. Remove and let cool. Once the pie is cool, place the melted chocolate, silken tofu, and almond butter together in a blender and puree until very creamy, stopping to scrape down the sides as needed. For a sweeter pie, blend in the maple syrup. Pour the batter into the cooled pie, then place it in the fridge to firm up for at least 1 hour. Before serving, remove and place fresh raspberries on top. Don't forget to garnish with delicious raspberries! Time to enjoy a slice! Tips for Success For best results, you’ll want to use silken tofu. You can find silken tofu in the refrigerated section next to other types of tofu or in aseptic packaging in the aisles. If you are new to silken tofu, it is made in a similar process to firm tofu, except that it’s coagulated without curdling the milk and left unpressed. This allows it to be easily mixed into dishes, like this chocolate pudding pie. We hope you love this chocolate pie as much as we do! If you make it, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make our recipes makes our day. Ingredients: • 1 cup rolled oat • 1 cup raw almonds • 1/4 tsp salt • 2 tablespoons sugar 5-6 tablespoons melted coconut oil 4 ounces roughly chopped chocolate or chocolate chips 12 ounces silken tofu 2 tablespoons almond butter 2 tablespoons maple syrup (optional, for a sweeter pie) Raspberries, for topping! Preheat the oven to 350 degrees F. Lightly spray an 8 inch pie pan and set aside. Add the oats, almonds, salt and sugar to the base of a food processor and mix until a fine meal is reached. Add in the melted coconut oil, 2 tablespoons at a time, then pulse a few times to combine. Continue to add the coconut oil into the mixture until a loose dough is formed. If the mixture is too dry, add in more coconut oil. You should be able to easily squeeze the mixture between two fingers and it sticks together. Transfer the dough to your prepared pie pan and press down evenly to distribute. For ease, place a piece of parchment paper on top and use can or drinking glass to help press the dough down. It should not be crumbly. Place in the oven and bake for 20 minutes, or until edges are golden brown. Remove and let cool. While the pie crust is cooling, place the chocolate chips into a microwave safe bowl and microwave for 30-seconds. Remove and stir well, then place back in the microwave for 30 more seconds, then remove and stir well. Continue as needed until chocolate is fully melted, taking care not to heat more than 30 seconds at a time. Transfer to the base of a blender along with the silken tofu, almond butter and maple syrup, if using. Puree until creamy, scraping down the sides of the blender as needed. Pour into the cooled pie crust and place in the fridge until set, at least 1 hour. Garnish with fresh raspberries before serving.

Recipe by Sammy Mila Makes 8 servings 18 Oreos, crushed 3 Tbsp butter, melted One 12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 Tbsp desired 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, combine tofu, peanut butter, melted chocolate, and milk in a blender. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust and 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. *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips, and non-dairy milk *To make this vegan AND gluten-free: make all changes as listed above

By Chef Lynn Pritchard Yield: 4 to 6 servings Coffee 1 Cup Caffè Amaro 2 Tbspn Biscuits or Dried Bread 8 to 20, depending on size Soft Silken Tofu 12.5oz, drained and pressed Coconut Yogurt 9oz Vanilla Paste 2 tspn Sugar ½ cup Agar Agar Powder 2 Tbspn Cocoa powder to garnish Fruit to garnish Prepare the coffee and combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired. In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process and divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit.

By Chef Tai Johnson Ingredients: Crust 1½ cups of graham cracker crumbs. ¼ cup of melted butter 1/4 tsp cinnamon Cheesecake 1½ cups of softened raw cashews. 1 cup of silken tofu firm ½ cup of full-fat coconut milk. ½ cup of white sugar. 1 tablespoon of cornstarch. Zest of 2 lemons 2 tablespoons of fresh lemon juice. 2 teaspoons of apple cider vinegar. 1 teaspoon of vanilla extract. ¼ teaspoon of salt. Instructions: ​Preheat oven to 350 F. Cut a parchment paper to line the bottom of an nine-inch round baking pan. Mix the graham cracker crumbs with melted butter in a medium bowl. Pour the mixture in the prepared pan. Press it down firmly, and bake for eight minutes to make a graham cracker crust. Put cashews in a small saucepan and cover with water. Bring to a boil, and boil for 10 to 15 minutes until tender. Drain and rinse with cold water. Blend cashews with the remaining ingredients in a blender or food processor until mixture is completely smooth. Pour mixture over the top of the graham cracker crust. Return pan to the oven and bake for 35 to 40 minutes. Remove when edges look dry or even cracked, and the centre looks wet, not liquid. The cake will look puffy but it will fall as it cools. Let the cake rest at room temperature before cooling it in the fridge, uncovered, for about four hours or overnight. Caramel sauce Ingredients 3/4 cup brown sugar 1/2 cup Karo® Light OR Dark Corn Syrup 2 tablespoons butter OR margarine 1/2 cup whipping cream OR canned coconut milk 1/2 teaspoon sea salt fine grind 1 teaspoon pure vanilla extract Topping Sea salt flake 1 cup toasted cashew pieces Directions Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving. Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe. Pour caramel sauce over cheesecake and top with sea salt and toasted cashews. This recipe can be made Vegan by substituting the following ingredients for originals in the same proportions. Butter/ use coconut oil Cream/ use coconut milk Tai Johnson-Spratt Pastry Chef Embassy Club West

Recipe by Chef Terrie Kohl COUNTRY CLUB MARKET CUSTOMIZED CATERING & CULINARY ARTS CLASSES PRIVATE CHEF & MARKET BAKERY & COOKBOOK AUTHOR 2624 NW 157th St, Clive, IA 50325 515.987.5957 www.countryclubmkt.com Facebook LinkedIn Orange Panna Cotta with Dark Chocolate Ganache and Orange Supremes 4-6 4 ounce ramekins 1 T powdered gelatin, or package 1 T sugar 1 c soy milk, room temperature 1- box 12.5 oz Mori-Nu soft silken tofu, drained ½ c honey Pinch of salt Zest of ½ orange Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes. In a blender, combine the tofu, honey, salt and orange zest. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogenous. Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set. Dark Chocolate Ganache 6 oz dark chocolate chips in a shallow bowl 4 oz heavy cream, heated just until wisps of steam Pour over chips and wait 2 minutes, whisk until smooth then pour over panna cottas Garnish each with an orange supreme Slice off top and bottom of and orange. Remove all pith/peel. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. This will produce supremes.

Chef James Richards Proudfoot and Bird, Hotel Fort Des Moines, Des Moines, Iowa Wood Grilled Petit Shoulder Tender: 2 pounds Petite Shoulder Tender Trim away excess fat & silver skin. Season liberally with All Spice BBQ Rub (below). Grill 2-3 minutes on each side. Let rest before slicing. Slice and present next to tofu. All Spice BBQ Rub: 2 parts of your favorite BBQ rub to 1 part freshly ground allspice. Griddled Firm Tofu: Water-packed Firm tofu- 6 slices about 3/8 inch thick. Slice firm tofu into 5 rectangle portions. Place between paper towels; press for 1 hour. Season lightly with equal parts Lola’s hot sauce & soy sauce. In a non-stick pan, over medium high heat, add tofu; caramelize the tofu heavily on both sides for 1-2 minutes. Place in serving dish ; add beef, hot & sour broth and shaved vegetables. Garnish with available greens such as pea shoots, cilantro or parsley. Hot & Sour Broth: 1 tablespoon soybean oil 1 tablespoon ginger, chopped 1 tablespoon garlic, minced 1 tablespoons scallions, chopped 1 tablespoon jalapenos, chopped ½ cup mushroom stems, chopped ½ cup mirin 1 tablespoon brown sugar 2 cups beef stock 1 teaspoon Lola’s hot sauce 1 teaspoon soy sauce 1 teaspoon fish sauce 1 teaspoon rice wine vinegar 2-inch lemon grass stem In a non-stick medium fry pan, add oil; heat, Add garlic through mushrooms, caramelize until heavily browned. Deglaze with mirin and brown sugar. Add beef stock; bring to a simmer. Add in hot sauce, soy sauce, fish sauce & rice wine vinegar. Let simmer for at 1 hour. Right before service steep in fresh lemon grass. Strain through cheese cloth to remove any impurities. Shaved Vegetables for Garnish: Peeled & julienne carrots, shaved shiitake mushrooms, shelled edamame & shaved radish. Toss with a bit of oil & salt and pepper. Place on top of grilled tofu next to sliced beef. Serve from a serving dish or make individual broth bowls. Yield: approximately 6 servings

David Perez, Chef Hyperion Field Club Johnston, Iowa Petite Shoulder Tender Herb and Pistachio Crusted tender| Tofu béarnaise| Demi-glaze| parsnip puree| heirloom carrots Herb and Pistachio Crust ¼ cup shredded parmesan cheese ¼ cup pistachios 1 bunch parsley S&P to taste Place ingredients in food processor; Coarsely chop. 1 pound Petit Shoulder Tender Cut into 4 pieces. Coat with soybean oil, roll in herb crust mixture; place on sheet pan. In a preheated 400-degree oven, place meat. Roast for 15 minutes or until desired doneness. Tofu Bearnaise sauce 2 ½ boxes (12.3 oz per box) silken firm tofu 2 tbsp Lemon juice ¼ cup champagne ¼ cup soybean oil 1 tbsp fresh tarragon, chopped 1/8 tsp turmeric 3 dash Lolas original sauce S&P to taste In a blender, add ingredients; blend until smooth. Heat when ready to serve. Favorite purchased Demi- glaze Sauce Add Lola’s Hot Sauce to taste Heat when ready to serve. Parsnip Puree 1 pound parsnips, peeled 1 qt heavy cream or plain soymilk 1 tarragon stem S&P to taste Place in medium saucepan and cook until tender. Remove tarragon stem. Place in blender; blend until smooth. Rainbow Carrots 1 pound rainbow carrots, washed and cleaned 2 tablespoons soybean oil S &P to taste Toss carrots in oil. Place on roasting pan in a 400-degree oven. Roast until tender. To Plate- On 4 plates, place meat. Drizzle with tofu sauce and demi-glaze sauce. Add parsnip puree; top with rainbow carrots. Serve immediately.

Mon Sayasit, The Black Sheep Social Club Steph Mehmen, chef Cedar Rapids, IA Carne Asada Spice Marinade ¼ cup Lola’s original spice seasoning and hot sauce 2 dried guajillo chiles 1 whole chipotle pepper canned in adobo Juice from 3 fresh oranges 2 Tbsp of lime juice 2 Tbsp Soybean oil 2 Tbsp soy sauce 2 Tbsp Red boat fish sauce 1 bunch of cilantro, chopped (optional) 2 Tbsp dark brown sugar 1 Tbsp cumin 1 Tsp Coriander 6 Clove fresh garlic crushed Kosher salt to taste 2 pounds Petit Shoulder Tender Mix everything together in a blender except beef; reserve half for plating. Place beef in a metal pan, pour marinade over let it marinade at least 24 hrs. Cut beef into 6-ounce medallions, sear beef in hot pan, finish in oven to desired doneness. Tofu Mousse 6 oz-Silken Tofu 2 oz. Crème fraiche 2 Tbsp. Lola’s original hot sauce 1 tsp. Garlic powder 1 tsp. Onion powder 1 Tbsp.-Yuzu juice 1 tsp. white pepper 1 tsp. msg Kosher salt to taste Blend together in a blender until smooth; pass through a chinois for a smoother texture. Tofu Watermelon Salsa 2 Tbsp Lola’s original spice seasoning 8 oz silken tofu, cut into small dice 8 oz Seedless watermelon, cut into small dice 3 Tbsp. Pickled Jalapeno, diced 4oz. English cucumber, cut into small dice 1/2 oz of chopped fresh green onion and cilantro (optional) 1 tsp. coriander 1 tsp. Cumin 1 Tbsp. Tajin Kosher salt to taste In a metal bowl, combine everything. Mix until blended. Salt to taste Tofu Chip 8 oz. Silken tofu Pinch of Lola’s original spice seasoning blend 1 tsp. of Lola hot sauce ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. old bay seasoning 1 tsp. black and white sesame seeds Salt and white pepper to taste Preheat oven to 350 degrees. In a blender, add all ingredients together; blend until smooth. Pass through a chinois for a smoother consistency Place silpat on a baking tray, spread tofu mixture on it with offset spatula . Bake for 30 minutes or until tofu’s firm and crispy. Break into pieces to plate. To plate- plate beef medallions on 6 plates, Add dollop of tofu mousse, watermelon salsa. Drizzle with reserved marinade. Garnish with tofu chip. Serve immediately.

Destination Grille Josh McCurnin, chef Grimes, Iowa Petite Shoulder Tender Marinade- 4 oz tamari 2 oz Lolas (Carolina reaper) 4 splashes of Maggi sauce 2 oz Mirin In a small bowl, mix all the ingredients together. In a glass pan, add meat cover with marinade. Marinate the meat for 24hrs. 4-5 pounds Petit Shoulder Tender, cut into strips BBQ 5 tablespoons sugar 1 ½ tablespoons Tamari 10 tablespoons Cocoa Cola 1 ½ tablespoons gluten-free gochujang 1 ½ tablespoons Ketchup 1 ½ tablespoons minced garlic 2 teaspoons Lola’s (Carolina reaper) 1 teaspoon fish sauce In a small saucepan, mix all ingredients; bring to simmer for about 25 minutes. Slaw- 1 cup bottled kimchi, drained and chopped 4 green onions, sliced In small bowl, mix together. 3 cups Plant-based soy pork strips In a medium saucepan, add 2 teaspoons soybean oil, heat. Add soy strips ; stir gently until seared. Add kimchi mixture, stir to blend. Bao Buns. purchased Bao buns- whatever quantity you need Ginger Aioli- 1 tablespoon pickled ginger ½ cup mayonnaise 1 glove garlic, minced In a small dish, combine ingredients To assemble- On each plate, place bun, fill with meat, drizzle with BBQ sauce. Add slaw. Add aioli sauce for dipping the bun in.

Delichay Cedar Rapids, Iowa Manchurian Balls 4 cups ground beef (Petite Shoulder Tender} 2 cups chopped cabbage ½ cup chopped carrots 2 tablespoons minced ginger 2 tablespoons minced garlic 1 teaspoon salt 1 teaspoon red chili powder ½ teaspoon black pepper 5 tablespoon corn flour 3 tablespoon All purpose flour 1/3 cup water Soybean oil – for frying Sesame seeds and Green onions, garnish In a medium mixing bowl add cabbage, carrots, ground beef, bell peppers, ginger-garlic, mix well. Add salt, red chili powder, black pepper, corn flour, all purpose flour. Mix well. Add water; mix well. Form the mixture into golf-sized balls. Place the balls on a sheet pan. Bake for 20 minutes. When ready to serve, garnish with sesame seeds and green onions. Manchurian Gravy 2 tablespoons soybean oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 cup chopped red onion 1 cup chopped bell pepper 2 tablespoons Tomato Ketchup 4 tablespoons Lola’s original sauce 4 tablespoons chili garlic sauce 2 tablespoons soy sauce 1 cup cold water 1 tablespoon corn starch 1 teaspoon salt 1 tablespoon Bourbon Whisky In a medium saucepan, add oil, heat. Add ginger, garlic, onion, bell peppers; sauté lightly. Add tomato ketchup, Lola’s original, chili garlic sauce and soy sauce; stir to blend. In a separate bowl, add 1 cup cold water. Add corn starch & bourbon whiskey; Stir well. Add to the saucepan. Continue stirring to avoid lumps; simmer for 2 minutes. Soy Rice Pilaf 1 tablespoon soybean oil 1 tablespoon cumin seeds 1 teaspoon ground cloves 1 cup shelled edamame, cooked 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon paprika 3 cups steamed basmati rice ¼ cup cilantro, chopped, optional In a medium saucepan, add oil; heat. Add cumin seeds, sauté until well-browned. Add cloves, edamame, salt, turmeric and paprika. Add steamed basmati rice. Toss and mix well. Garnish with cilantro if desired. To Serve- Place meatballs in serving dish, add gravy. Add pilaf to another serving dish. Serve with meatballs. Yield: approximately 6-8 servings