Search Results

Ingredients 1 package soft silken tofu 5 tablespoons soybean oil 2 tablespoons lemon juice 1 teaspoon garlic powder 1 teaspoon parsley 1 teaspoon onion powder 1 teaspoon black pepper 2 teaspoon salt or to taste Instructions In a food processor, add all ingredients, blend. If too thick add water to thin.Drizzle over salad of choice. Notes Nutrition Facts: Calories: 40, Calories from fat: 35, Total Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 230mg, Carbohydrates: 1g, Dietary Fiber: 0g, Sugar: 0g, Protein: 1g By Chef George Formaro, Gateway Market & Cafe

Ingredients 1 can black soybeans rinsed and drained ½ cup slightly cooked corn ½ cup chopped red pepper ½ cup chopped fresh cilantro 1 whole avocado chopped 2-3 green onions thinly chopped Dressing Ingredients 2 teaspoons honey 3 tablespoons orange juice 2 tablespoons rice vinegar ½ teaspoon cumin ¼ cup canola oil Salt and pepper to taste Instructions Combine all ingredients and mix well in large serving bowl set aside to make dressing. Dressing Instructions Whisk together all ingredients except canola oil until well blended. Add canola oil and mix well. Salt and pepper to taste. Pour over black bean mixture. Refrigerate at least 4 hours before serving Notes Yield: 6 servings Nutritional analysis: One serving equals 218.27 Calories; 15.25 g Fat (1.40 g saturated fat); 0 mg Cholesterol; 111.96 mg Sodium; 15.70 g Carbohydrate; 5.82 g Fiber; 6.31 g Total Protein; 4.91 g Soy Protein.

Ingredients 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 onions ½ cup white wine vinegar 1 tablespoon soybean oil 1 teaspoon minced garlic Instructions Cook edamame as package directs, omitting salt.Cool under running cold water; drain well. Toss with corn, radishes, and onions in a medium bowl. Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture. Serve immediately or chill. Notes YIELD: 4 SERVINGS. CALORIES 272; FAT 12g (sat 1g); PROTEIN 17g; CARBOHYDRATE 27g; FIBER 6g; CHOLESTEROL 0mg; SODIUM 156MG

Ingredients ⅓ cup silken tofu ¼ cup red or white wine vinegar 2 tablespoons olive oil 1 tablespoon vegetable stock or water 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 small or medium garlic clove, smashed Salt and pepper to taste Notes Place all ingredients in a blender or food processor and blend until smooth and creamy. Serve over fresh salad greens or fresh vegetables.

Transform an ordinary quesadilla into an extraordinary meal when you top it with this salsa- like topping. And by all means, make a double batch of the topping to have on hand: stir it in to salads, top grilled salmon, or eat as a side dish just as it is. Edamame Salad Ingredients 2 cups cups frozen shelled edamame, divided 1 pint cherry tomatoes, quartered 1/4 cup finely chopped red onion 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro, optional 1/2 teaspoon salt Quesadillas Ingredients 2 tablespoons vegetable oil 1 cup chopped onion 2 garlic cloves, minced 1 (8 3/4-ounce) can corn kernels, drained 2 cups shredded cooked chicken, such as rotisserie chicken 1 1/2 cups shredded Mexican four cheese blend 1/4 teaspoon salt Instructions Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the corn and ½ cup edamame, cook 2 minutes longer. Transfer to a bowl and stir in the chicken, cheese, and salt; mix well.Put one tortilla on a work surface and spread the lower half of it with 1/2 cup of the chicken mixture. Fold the top half of the tortilla over the filling to form a semi-circle.Repeat with the remaining tortillas and chicken mixture. Wipe out the skillet with a paper towel and return to the stove over medium heat. Add the quesadillas 2 at a time and cook 3-4 minutes per side or until lightly golden and hot. Divide among 6 plates and top each with 1/2 cup of the edamame salad. To make the topping Bring 2 quarts of lightly salted water to a boil in a medium saucepan over high heat.Add the edamame, return to a boil and cook until tender, 6-7 minutes; drain and rinse under cold water then drain again.Transfer 1 1/2cups edamame (reserving ½ cup to add to chicken and cheese mixture) to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve. Notes Yields 6 (7-8 inch) flour tortillas.Nutritional analysis per serving: 486 Calories, 31 g Protein, 43 g Carbohydrates, 7 g Fiber, 22 g fat, 9 g Saturated Fat

This recipe comes from Barb Overlie, of Lake Crystal, Minnesota. Barb is a VSP or volunteer soy promoter, and has been doing cooking demonstrations with soy since 1982. She finds that Midwesterners are most receptive to soy when it’s combined with familiar foods. Here, tofu replaces ricotta cheese for the filling in the shells. Ingredients 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 Instructions 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.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.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. Notes 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;

Great for breakfast, lunch or dinner ¼th package Mori-Nu Soft Silken Tofu 1 egg, or equivalent egg beaters Add cooked broccoli or cauliflower or asparagus or a combination Garnish with sliced tomatoes or fresh herbs. In a small bowl add tofu and egg; whisk until combined. Pour into a small microwaveable ramekin. Add vegetables. Cover with plastic wrap. Microwave for 2 to 3 minutes or until egg is cooked. Salt and pepper to taste. Garnish. Serve immediately. Yield: 1 serving

1 package soft silken tofu 2 Roma tomatoes, seeded 2 serrano chili peppers, seeded and deveined 1 green onion, cut into 1/8-inch slices ¼ teaspoon minced jar garlic 1 cup soybean oil 2 Tablespoons white balsamic vinegar 1 Tablespoon lime juice ½ teaspoon ground cumin Pepper and Salt to taste 24 cups spinach and mesclun combination 1 red onion, chopped 32 cherry tomatoes, quartered Garnish with cheddar cheese and tortilla strips In a food processor, add first 3 ingredients; blend. Add next 3 ingredients; blend. In a small bowl add the next 4; mix with wire whip until well blended. Then add to other ingredients; blend. In a large bowl add greens, onions and tomatoes; toss. Garnish with cheese and tortilla strips. Serve with dressing. Yield: 16 servings

1 pkg soft silken tofu 1/4 teaspoon wasabi powder 1 Tablespoon granulated onion powder 1 Tablespoon granulated garlic powder 2 cloves garlic 2 Tablespoons Veganaise (vegan mayo made with soy) 1 Tablespoon agave nectar 1 teaspoon Himalayan salt Place all ingredients in blender; blend until smooth. Drizzle over the wedges before serving. Yield: 10 servings Served as an Asian Cobb Salad made of: 10 Iceberg lettuce wedges ½ red onion, chopped 20 Cherry tomatoes, sliced in half 1 avocado, chopped 1 cup shelled edamame, cooked and cooled 1 cup shredded carrots Coconut Bacon (recipe below) Coconut Bacon 2 Tablespoons soy sauce 1 Tablespoon liquid smoke 1 Tablespoon maple syrup ½ teaspoon smoked paprika 3 ½ cups large flaked coconut Preheat oven to 325˚ F. In a small bowl, mix the first four ingredients making sure to break up any clumps of paprika. In a large bowl, add coconut flakes; drizzle the wet mixture over the top of coconut; gently toss to coat flaked well. Using a slotted spoon, scoop flakes, place on 2 parchment lined cookie sheets. Sprinkle flakes with mineral slat if desired. Place in oven; bake for 20-25 minutes. Stir every 5 minutes. After 15 minutes, keep oven door closed. Watch carefully so flakes do not burn. Take out of oven and cool. Sprinkle on top of salad when ready to serve.

12 ounces silken tofu, soft 2 Tablespoons soybean oil 2 Tablespoons Braggs Liquid Aminos or Soy Sauce 1 Tablespoon distilled white vinegar 3 Tablespoons lemon juice 1 Tablespoon Agave Nectar 1 glove garlic, minced 1 Tablespoon nutritional yeast 1 teaspoon garam masala 1 tablespoon hot sauce 1 teaspoon Kosher salt ½ cup fresh mint ¾ cup parsley ¾ cup cilantro (optional) 8 hearts Romaine lettuce, torn into small pieces 2 avocados, peeled and pitted, cut into smaller pieces Garnish with dried cranberries and dried edamame In a blender, place all ingredients EXCEPT fresh herbs. Blend on high until completely blended. Add all herbs; blend on high just until herbs come together with dressing, about 10 seconds. In a large bowl, add romaine lettuce and avocado; toss. Top with cranberries and dried edamame. Yield: 2 ½ cups salad dressing, about 16 servings

8 oz Soft Silken Tofu 6 oz Aronia berries 5 oz rice wine Vinegar 3 oz agave Nectar 1 green onion, chopped 1 Tablespoon Dijon mustard 6-8 larger fresh mint leaves (or use 1/2 teaspoon dried leaves) 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried) ½ cup soybean oil Yield: 10 to 12 servings Add all above to a blender and blend for 30 seconds on a med-high speed. After 30 seconds reduce speed to low; slowly pour in oil; blend for 20 more seconds. Remove from blender and chill for 2 hours prior to serving for best results. Serve with a mixture of arugula, pea shoots and romaine lettuce. Top with blackberries, pear slices and walnuts.

Carolyn Johns from Lacey, WA won the salad category of the Soyfoods Council’s recipe contest with this colorful and satisfying salad. It has a wonderful combination of texture and flavors. Ingredients 2 cups edamame, cooked according to package directions, divided 1 container (5 ounces) baby spinach, washed and drained* 1 Granny Smith apple, rinse, cored and chopped ½ cup fresh raspberries*, rinsed and drained ½ cup fresh blueberries*, rinse and drained ½ cup soy crumbles 1 cup fresh bean sprouts Dressing Ingredients ½ cup soybean oil ¼ cup sesame oil 1 shallot or ¼ small onion, grated ½ cup brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons sea salt Freshly ground black pepper Instructions In large salad bowl, combine 1 ½ cups of the cooked edamame and all remaining salad ingredients. Toss gently to mix.In medium bowl, whisk together dressing ingredients. Pour dressing over salad in bowl and toss to coat completely. Serve topped with remaining ½ cup edamame.*Or use individually quick frozen raspberries and blueberries. No need to rinse or drain or thaw. Notes Makes 6 servings.