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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

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