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Yield: 6 servings 1 medium onion, finely chopped 3 tablespoons soybean oil 1 (4 oz) can chopped green chilies, drained 3 tablespoons all-purpose flour 2 teaspoons ground cumin 2 (15 ½ oz) cans black soybeans 1 (14 ½ oz) can chicken broth 1 (12.5 oz) canned chicken, drained Shredded Monterey Jack cheese (optional) Soy sour cream (optional) Salsa (optional) In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add soybeans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, soy sour cream and salsa if desired.

Who knew your own pantry held the makings of a quick casserole side dish? Tofu and canned sweet potatoes were made for each other, and the TVP adds texture as well as protein to the topping. Serves 6 to 8 29 oz. can of sweet potatoes, drained and mashed ½ cup Mori-Nu Silken Tofu, firm 2 eggs (or equivalent of cholesterol-free liquid egg product) ¾ cup brown sugar, ½ tsp. cinnamon ½ tsp. nutmeg, ½ tsp. vanilla For topping: ¾ cup brown sugar ¼ cup soybean oil ¼ cup TVP 6 Tbsp. all-purpose flour 2 Tbsp. soy flour Preheat oven to 350°F. Mash the drained sweet potatoes with the silken tofu. Incorporate beaten eggs or liquid egg product. Whisk in the brown sugar, cinnamon, nutmeg and vanilla. Add mixture to a casserole dish sprayed with nonstick spray. For topping, mix brown sugar and soybean oil, then add all-purpose flour and soy flour, stirring until mixture gets crumbly. Sprinkle the topping over the sweet potato/tofu mixture. Bake at 350°F for about 30 minutes, or until topping starts to brown.

Austina Smith, Executive Chef Grand Living at Bridgewater Coralville, IA 2 packages Mori-Nu silken tofu, soft 5 tablespoons water 3 tablespoons soybean oil 1 tablespoon mince fresh garlic 1 tablespoon onion powder 1 teaspoon celery salt 1 teaspoon capers 1 teaspoon kosher salt 1 teaspoon black pepper 3 tablespoons apple cider 1 teaspoon dry thyme 1 teaspoon dry dill 1 tablespoon dry parsley 1 tablespoon minced fresh chives (to fold in) Drain tofu: add to blender. Add rest of the ingredients; blend until very smooth, scrape down sides as needed. Fold in fresh chives, Store in a mason jar or airtight container in the refridgerator for up to 7 days. Whisk before using. Serve with favorite salad greens. Yield: approximately 2 ½ cups

½ cup Mori Nu Silken Tofu, Soft ½ cup sour cream 4 tablespoons green onions, chopped 1 teaspoon garlic, chopped 4 tablespoons chopped parsley ½ teaspoon Kosher salt Pinch of black pepper Place all ingredients into a quart pitcher. Using a standard stick blender, blend until smooth. Taste for more salt if needed. Or Place all ingredients into a blender. Blend all ingredients until smooth. Taste for salt if needed. Yield: approximately 1 cup Salad 8 cups salad greens of choice 10 grapefruit slices 10 avocado slices Garnish with pomegranate seeds and slivered fennel On a medium size serving platter, place salad greens, then grapefruit slices and avocado slices. Garnish with pomegranate seeds and slivered fennel. Serves: approximately 8

Salad Dressing 2 red bell peppers 1 1/2 cups soybean oil 5 Guajillo chile 6 garlic cloves, sliced 1 Tablespoon coriander 1 Tablespoon cumin 1 Tablespoon caraway 1/3 cup sherry vinegar 1 cup cilantro 1 Tablespoon sugar 1 package Mori-Nu Silken Tofu, soft Set oven to broil. On a sheet tray place cored red pepper. Place under broiler for 15 minutes. Remove from oven and set aside. In a saucepan add oil. When oil reaches 250 degrees pour over Guajillo chiles and garlic in a heatproof container; cool. In a small saute’ pan, add spices; toast for 2-3 minutes. Once all dressing ingredients have cooled, place in a blender. Add vinegar, cilantro, sugar and tofu; blend until smooth Salad Mix 1 ½ cups water 2 teaspoons salt 1 cup couscous 1 cup water 3 medium carrots, diced 2 ears of sweet corn, remove kernels from cobb 1-pound arugula, washed and dreid 1 medium red onion, diced 3 radishes, sliced 6 ounces feta cheese 1/2 cup cashews, chopped In a medium saucepan, add water and salt , bring to boil. Add couscous; take off heat and cover. In another small saucepan, add 1 cup water; bring to boil. Add carrots, cook until crisp tender. Add corn; cook 2 minutes; drain. In a serving bowl add arugula, onion, radishes, couscous, carrots and corn. Lightly dress salad with silken tofu dressing. Top with feta and cashews YIELD: 8 to 12 servings

1 pkg Mori Nu Silken Tofu, soft ½ cup mayonnaise 3 Tablespoons miso ½ cup charred green onions 3Tablespoons chives, chopped 1Tablespoon parsley, chopped 1Tablespoon dill, chopped 2 garlic cloves, chopped 1 Tablespoon Dijon mustard 2 Tablespoons rice wine vinegar 1 teaspoon paprika cayenne pepper, to taste salt, to taste Place all ingredients into a blender. Blend until well incorporated and smooth. Check seasonings and adjust as needed. Use your favorite greens for salad. Yield: 4 to 6 servings

2 avocados 1/2 cup Mori Nu Silken tofu, soft 1/2 cup sour cream 1/2 teaspoon chopped fresh garlic 4 Tablespoons chopped green onions 1/2 teaspoon kosher salt Pinch of black pepper Place all ingredients into a quart pitcher. Using a standard stick blender, blend until smooth. Taste for more salt if needed. Or Place all ingredients into a blender. Blend all ingredients until smooth. Taste for salt if needed, Yield: 1 ½ cups

Yields approx. 4 ½ dozen cookies Ingredients 1 cup butter 1 cup brown sugar ½ cup sugar 2 large eggs 1 cup flour ½ cup soy flour 1 teaspoon baking soda 1 teaspoon cinnamon1 teaspoon almond extract ½ teaspoon salt 1 ½ cups oatmeal 1 ½ cups Texturized Soy Protein1 cup chopped dried apricots ¾ cup dried cranberries ¾ cup coconut ¾ slivered almonds, toasted Instructions Preheat oven to 350 F.In a large mixing bowl, beat butter and sugars until creamy.Add next 7 ingredients and mix until just blended.Stir in remaining ingredients until blended.Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.Bake 14-15 minutes or until tops are golden brown. Cool cookies on wire racks.

Miso is a soybean fermented paste. It adds delicious salty flavor and is traditionally used in Japanese dishes. Try out these three recipes to incorporate more miso and soyfoods into your diet! Recipe 1- Tofu with miso and barbecue sauce Recipe 1- https://www.thesoyfoodscouncil.com/post/tofu-with-miso-and-barbecue-sauce Recipe 2-Salmon with miso and soy noodles Recipe 2- https://www.thesoyfoodscouncil.com/post/salmon-with-miso-and-soy-noodles Recipe 3- for those colder winter nights, try out the creamy kale miso soup! Recipe 3- https://www.thesoyfoodscouncil.com/post/creamy-kale-miso-soup #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #protein #highprotein #plantbasedprotein #proteinpacked #eatmoreprotein #proteinfoods #highproteinfoods #proteinrecipes #proteinsnacks #proteinmeals #soyprotein #cookingwithsoy #soyrecipes #plantbasedrecipes #vegetarianrecipes #soynoodles #misosoup

Tofu is a great source of soy! Try mixing it into your favorite recipes, or try a new one below. 1. An easy tofu souffle that’s great for breakfast (or any time, really) Recipe 1. https://www.thesoyfoodscouncil.com/post/easy-tofu-soufflé-1 2. Yummy, double whammy taco wraps! Recipe 2. https://www.thesoyfoodscouncil.com/post/double-whammy-taco-wraps 3. Or tofu in a spicy pork sauce called Ma-Po Bean Curd Click the link in our bio to try these recipes or many others! Which are you making this week? Recipe 3. https://www.thesoyfoodscouncil.com/post/ma-po-bean-curd-tofu-in-spicy-pork-sauce-1 #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #protein #highprotein #plantbasedprotein #proteinpacked #eatmoreprotein #proteinfoods #highproteinfoods #proteinrecipes #proteinsnacks #proteinmeals #soyprotein #cookingwithsoy #soyrecipes #plantbasedrecipes #vegetarianrecipes

This holiday season is certainly not like any other. Whether you are gathering just with your immediate family, wanting to send some cookies in the mail or dropping off food for a neighbor, soy protein is easy to incorporate. The calico beans is a tasty dish to have cooking as you are prepare a meal. The edamame adds great color and along with the black soybean supplies lots of soy protein. The toffee bars are a childhood favorite of mine. I always say adding a little protein to a cookie makes me feel better about indulging. When you are adding soy flour, remember you cannot replace 100%. If the recipe calls for 1 cup, replace ¼ to 1/3 cup with soy flour. Just think about the joy you will feel when you are snacking on a cookie or eating a delish side dish with your turkey, ham or beef. Soy protein has so many health benefits, check them out on our website www.thesoyfoodscouncil.com. Also, protein makes you feel full longer, so you will not reach for that second cookie. Start this season incorporate some healthy and nutritious soy protein into your holiday meals. Your heart will thank you! Start the holiday season out on the right foot, add some soy protein. Calico Beans Recipe 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. Toffee Bars Recipe 1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup soy flour 1-4.4 oz. ounce bar milk chocolate, melted * ¾ cup chopped soy nuts or chopped pecans Preheat oven to 325°F. In large mixing bowl, cream butter until light. Add sugar, egg yolk, vanilla; beat until well blended. Add all-purpose flour and soy flour, mix well. Spread evenly in a lightly greased 10x15x2 inch pan. Bake for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes. Spread with melted chocolate. Sprinkle with chopped nuts. Cool completely. Cut into bars. Yield: approximately 2 ½ dozen I use 2- 4.4oz milk chocolate bars ( I like chocolate😊)

Tempeh is it is fermented and a great option for gut health! Check out these three recipes highlighting tempeh! 👇 1️⃣ Bursting with flavor, try these delicious tempeh bites with a Curried Peanut Sauce made in 15 minutes! ⏲😍 https://www.thesoyfoodscouncil.com/post/tempeh-bites 2️⃣ Need a hearty lunch idea? Try this warm tempeh rice bowl with miso, greens, and veggies to keep you full all afternoon! 😋🍚 https://www.thesoyfoodscouncil.com/post/tempeh-rice-bowl 3️⃣ Do you love sushi? 🍣Check out this easy-to-make tempeh avocado roll and soy dipping sauce🤤 https://www.thesoyfoodscouncil.com/post/tempeh-avocado-sushi-roll-with-soy-dipping-sauce Head to the link in our bio for all the recipes and more! 🙌🤩 #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #plantbasedprotein #proteinpacked #eatmoreprotein #cookingwithsoy #soyrecipes #plantbasedrecipes