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Soy flour accompanies all-purpose flour in these tender, yet high fiber muffins. Ingredients 2 cups all-purpose flour 1/2 cup soy flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 teaspoon salt 2 cups toasted wheat bran cereal (such as Wheat Chex) 3/4 cup dried figs, chopped 1 cup boiling water 1/2 cup butter, softened 1/2 cup sugar 1/4 cup honey 2 eggs 2 cups buttermilk Instructions Preheat oven to 400 degrees F. Line 24 muffin cups with muffin papers. Stir flours, baking soda, spices, and salt in a small bowl to blend. Combine bran cereal and figs in a small bowl; add boiling water and let stand. Beat the butter in a large bowl until creamy. Gradually beat in sugar and honey. Beat in eggs one at a time. Alternately, add buttermilk and flour mixtures blending well after each. Mix in bran mixture. Divide batter among lined muffin cups. Bake 20 minutes or until tester inserted into the center comes out clean. Turn muffins out onto cooling rack. Cool completely. Notes Yield: 24 muffins. CALORIES 26 (7% from fat); TOTAL 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.

1 cup butter ¾ cup flour ¼ cup soy flour 1 cup brown sugar 1 teaspoon baking soda 1 ½ cups old-fashioned oatmeal 1 ½ cups Texurized Soy Protein 1 ½ cups red and green M & M’s 1 cup chopped walnuts or pecans 1 box Brownie Fudge Mix Water and eggs according to directions on box Preheat oven to 350 F 1. In a small bowl place butter, microwave on High for 1-2 minutes until melted. 2. In a large mixing bowl add the next 8 ingredients and mix well. Add melted butter and mix well. Mixture should be crumbly. 3. Reserve 2 cups of the oatmeal mixture and set aside. 4. In a well-greased jellyroll pan, place remaining oatmeal mixture and pat into an even layer. 5. In a medium-mixing bowl, add brownie mix; add water and eggs according to box, mix well. 6. Pour brownie mix on top of oatmeal mixture, smooth to an even layer. 7. Evenly sprinkle the remaining oatmeal mixture over the brownie mixture. 8. Bake for 35 minutes or until a toothpick comes out clean. 9. Cool on rack for 10 minutes, cut into 32 squares. Yield: 32 bar cookies

1 large onion, chopped 1 each large green and red sweet peppers, chopped 1-2 tablespoons chili powder (depends on how spicy you like) 1 teaspoon dried oregano 1 teaspoon garlic salt 2 cans (15 to 16 oz) black soybeans, rinsed and drained 1 can (14.5 oz.) diced tomatoes with chiles (can use homemade tomatoes, add a small can of chilies) 4 cups tomato juice *3/4 cup dry Textured Vegetable Protein (TVP) **8 ounces browned and cooked ground turkey Toppings: shredded cheese, sour cream, chopped onion 6 to 8 cups cooked pasta, optional In a large Dutch oven sauté onion and peppers until meat is browned. Add chili powder, oregano, and garlic salt; stir to blend. Stir in beans, tomatoes, tomato juice, and TVP and turkey. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally. Serve with favorite chili toppings or on top of prepared pasta. Yield: 6 to 8 servings *Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable. ** Ground turkey, chicken, beef, or pork will work if you want to add meat

Ingredients 1 teaspoon soybean oil 1 large green pepper, cored, seeded, and diced ½ large onion, finely chopped 2 jalapeno chiles, trimmed, seeded, and finely chopped 2 cloves of garlic, minced 2 tablespoons chili powder ½ tablespoon ground cumin 1 can (14 ½ ounces) diced tomatoes 2 cans (14 ½ ounces) black soybeans, drained and rinsed 6 ounces of vegetable juice or tomato juice ½ teaspoon salt ½ cup shredded cheddar cheese Instructions Heat oil in a large nonstick pan over medium-high heat. Add next 4 ingredients and cook 5 minutes until vegetables are tender, stirring occasionally. Add chili powder and cumin. Cook, stirring occasionally for 1 minute. Add remaining ingredients except cheese. Bring to boil. Lower heat and simmer for 20 minutes. Serve with cheese. Notes Yield: 4 servings If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.

Ingredients 1 large onion, chopped 1 each large green and red sweet peppers, chopped 1-2 tablespoons chili powder ( depends on how spicy you like) 1 teaspoon dried oregano 1 teaspoon garlic salt 3 cans (15 to 16 oz) black soybeans, drained 1 can (14.5 oz.) diced tomatoes with chiles 4 cups tomato juice *3/4 cup dry Textured Vegetable Protein (TVP) Toppings: shredded cheese, sour cream, chopped onion Instructions In a large Dutch oven sauté onion and peppers until meat is browned. Add chili powder, oregano, and garlic salt; stir to blend. Stir in beans, tomatoes, tomato juice, and TVP. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally. Serve with favorite chili toppings. Notes Makes 6 to 8 servings* Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.

This recipe is from Didi Emmons, author of the award-winning book, Entertaining for a Veggie Planet. Tofu helps produce a dense moist bread that makes a good companion to soup or chili or the molasses-glazed pork on this website. It also makes use of leftover tofu rather nicely. You can make it in any size pan, including an 8-inch square or round cake pan. Ingredients 1 cup cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon minced fresh or dried rosemary, optional 8 ounces firm water-packed tofu, drained 5 1/2 tablespoons soybean oil 1 cup water Instructions Preheat oven to 350 degrees. Spray or oil a 9x5–inch loaf pan. In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary; mix well. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened (the batter will be very dry). Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 - 50 minutes. Cool in the pan for about 10 minutes, then tap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. Notes Yield: 12 slices.

1 oz package Mori-Nu Silken Tofu, extra firm 1-15 oz canned pumpkin 2 tablespoons soybean oil 2 tablespoons dark molasses 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon ground nutmeg Dash ground cloves 9-inch unbaked piecrust Soy Whip topping Preheat oven to 350˚ F degrees. In a blender or food processor, add tofu, pumpkin, oil, and molasses, blend until smooth. Place in a large bowl. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves; blend. Pour into unbaked crust. Bake at 350° F for 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours. Serve topped with whipped topping. Refrigerate leftovers. Yield: 8 servings

Ingredients 6-7 medium Granny Smith apples ½ cup Earth Balance soy butter spread 2 cups brown sugar, divided 1 cup soy flour 1/3 cup water 1 cup Quaker old fashioned oatmeal 1 teaspoon cinnamon Caramel topping Tofu Whipped Cream Ingredients 1 pound soft silken tofu 1 tablespoon vanilla extract ¼ cup sugar ¼ cup soymilk (vanilla) Instructions Preheat oven to 375 degrees. Peel, core, and slice apples thinly. Add to 2-quart baking dish. Pour 1/3 cup water over apples. Spread 1 cup brown sugar over apples. Melt alternative butter. Add remaining 1 cup brown sugar to alternative butter. Mix well. Add oatmeal: mix well. Add flour and cinnamon, mixing to a crumbly consistency. Spread crumbly mixture over sliced apples. Bake 30-40 minutes until apples are soft and the topping is golden brown. Let cool. Top each Serving with ¼ cup tofu whipped cream and drizzle caramel over each. Tofu Whipped Cream Instructions Blend together until smooth. Refrigerate for 1 hour or overnight before serving. Notes Yield 8 servings. Nutritional analysis: One serving: 485.81 Calories, 7.25 g Fat (.79 g Saturated Fat), 0.20 mg Cholesterol, 268.54 mg Sodium, 100.57 g Carbohydrate, 5.29 g fiber, 9.01 g Total Protein, 7.89 g Soy Protein.

This light, mousse-like cheesecake comes courtesy of Jim Stillman, soybean farmer. Jim has made it a mission to perfect his soy desserts, all of which he tries out on his wife’s bridge club. This cheesecake is his tour de force to date—and the club’s favorite. Crust Ingredients 2 cups finely crushed ginger snaps 1/3 cup finely chopped soynuts 6 tablespoons butter, melted Filling Ingredients 8 ounces light cream cheese, softened 16 ounces silken soft tofu 1 cup sugar 1 teaspoon vanilla extract 1 cup canned pumpkin 1 teaspoon cinnamon ¼ teaspoon nutmeg Dash ground cloves 3 eggs Instructions Preheat oven 325 degrees. To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-inch springform pan.To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended. Pour into springform pan and bake for 50 to 55 minutes or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours. Notes Yield: 16 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;

Chimichurri sauce is a zesty Latin American condiment similar to pesto. You can cook the tofu on an outdoor grill, but a grill pan or skillet works fine too. Chimichurri Sauce Ingredients 2 cups lightly packed chopped parsley 4 garlic cloves, halved 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon chili pepper flakes 2 tablespoons shallot or onion, minced 1/4 cup of soybean oil/vegetable or olive oil 3 tablespoons sherry wine vinegar or red wine vinegar 3 tablespoons lemon juice Cumin Rub Ingredients 1 teaspoon granulated garlic ½ teaspoon smoked paprika or Hungarian paprika ½ teaspoon ground cumin 1 pound water-packed extra-firm tofu, cut in half lengthwise Olive oil Grilled Garlic Bread Ingredients 8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick 4 large cloves garlic, peeled and cut in half Extra virgin olive oil Chimichurri Sauce Directions To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside. Cumin Rub Directions To prepare the rub, combine the garlic, paprika, and cumin; mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” about ¾-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done about 3-5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread. Grilled Garlic Bread Directions Place bread on a grill rack or in a grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil. Notes Yield: 4 servings By This recipe is from Elizabeth Karmel, grillmaster, and author of Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ.

This recipe is courtesy of the South Dakota Soybean Research and Promotion Council. Pureed silken tofu keeps the bread moist. Ingredients 1 (12.3-ounce) package silken firm tofu ¼ cup soybean oil 2 cups sugar 3 teaspoons vanilla 4 egg whites 3 cups all-purpose flour 1 tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups grated zucchini 1 cup walnuts, chopped Instructions Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In a food processor or blender, combine tofu, oil, sugar, and vanilla; process until smooth. Set aside. With an electric mixer beat egg whites until soft peaks form. Fold egg whites into tofu mixture. Sift together flour, cinnamon, baking soda, baking powder, and salt. Gently stir flour mixture into tofu mixture. Stir zucchini and nuts into batter. Pour batter into 2 9×5-inch loaf pans. Bake for one hour. Cool bread in pans for 10 minutes; remove. Notes Yield: 2 loaves (12 slices per loaf).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;

This recipe is adapted from Cooking Light magazine. It’s as easy to make as it is good to eat. Be sure to use the silken vacuum packed tofu. Ingredients 1 (12.3-ounce) package silken firm tofu ½ cup sugar ½ cup half-and-half OR soy-based half & half alternative 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups frozen whipped topping OR soy-based alternative 10 Oreo cookies Instructions Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping.Pour mixture into freezer can of an ice cream freezer; freeze according to manufacturers instructions. Stir in crushed cookies during last 5minutes of freezing. Notes Yield: 8 servings (serving size: ½ cup) 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