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For kids unfamiliar with tofu and soba noodles just describe this wonderful combo as broccoli with noodles and some extra good stuff. Miso is a fermented soybean paste that adds amazing flavor and richness to a wide variety of recipes. The combination of orange, rice wine vinegar and miso gives the tofu a rich and familiar taste. There are several steps to the recipe, which means it is a good mom or dad and kid(s) or even a whole family project, as well as an excellent opportunity to talk about foods from different parts of the world. Ingredients 1 package firm water packed tofu, drained 2 quarts water (to blanch the broccoli) Pinch salt 1 cup broccoli florets 2 cups ice cubes 2 quarts water (to cool the broccoli) 1/2 cup orange juice 2 tablespoons rice wine vinegar 1 tablespoon white miso paste ¼ teaspoon garlic (optional) 1 package buckwheat soba noodles ¼ cup olive oil 2 tablespoons soy sauce 1 tablespoon honey ½ basket cherry tomatoes ¼ bunch cilantro Salt and pepper Instructions If using water-packed tofu, turn into colander. Drain. Turn the tofu into a medium bowl or onto a tray and set aside. Rinse the colander.Preheat oven to 350°F.Fill a medium saucepan with 2 quarts of water. Add a pinch of salt to the water. Over high heat, heat water to boiling.Meanwhile, set out a large bowl. Add ice cubes and 3 cups cold water.Carefully drop the broccoli florets into the boiling water and boil 1 minute.Put the colander in the sink and carefully pour in the broccoli and boiling water to drain the broccoli.Pour the hot broccoli into the bowl of ice water to stop the cooking and chill the broccoli. Let stand about 5 minutes. Drain and set aside with the tofu.On a cutting board cut the tofu into 8 slices. Arrange on cookie sheet.In a small mixing bowl or 1-quart measure mix together the orange juice, vinegar, miso paste and garlic.Using a pastry brush, brush both sides of the tofu slices with the orange juice mixture, replacing the slices on the cookie sheet as you brush them. Set the orange juice mixture aside for the dressing.Bake tofu slices in the preheated oven until the edges turn a light brown, about 10 minutes. Remove from oven and set asidePut another 2 quarts of water in the saucepan and heat to boiling.Add the soba noodles and cook until tender, about 10 minutes.Put the colander in the sink and carefully pour the noodles into the colander to drain. Hold the colander of noodles under cold running water to cool them. Let drain.Stir or whisk the olive oil, soy sauce and honey into the orange juice mixture.Rinse and stem the cherry tomatoes and cut them in half.Chop cilantroIn large bowl, toss together the broccoli, soba noodles, tomatoes, cilantro and dressing.To serve, set out 4 plates. Divide noodle mixture among the plates.Top each serving with 2 slices of tofu. Notes Makes 4 servings

This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano. The strudels can be made and stored in the freezer, then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets. Ingredients 2 tablespoon of olive oil 4cups sliced leek 1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme 1 teaspoon oregano 1 (14-ounce) sausage-style soy crumbles 1 cup feta cheese, crumbled 10 sheets of 11-inch long phyllo dough vegetable cooking spray Instructions Preheat oven to 350 degrees.Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes.Arrange a sheet of phyllo dough on the counter.Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up.Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese.Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal. Arrange on a baking pan with the seam side down.Spray the top of the strudel with vegetable cooking spray.Repeat with remaining ingredients.Bake for 25 minutes until golden brown.Slice and serve. Notes Yield: 2 strudels, 8 slices each.Serving size: 2 slices. CALORIES 308 (44% from fat); FAT 15g (sat fat 3.5g, mono fat 5.3g, poly fat 3.2g); PROTEIN 9.6g; CARBOHYDRATE 11.7g; CHOLESTEROL 17mg; IRON 2.6mg; SODIUM 690mg; CALCIUM 172mg;

Falafel Ingredients 1 can soy beans (15 ounces) 1 10 ounce bag edamame (cooked according to package directions) 2 Tablespoons soy oil 3 cloves garlic grated 2 teaspoons cumin 2 Tablespoons fresh mint ½ cup chopped parsley 1 jalapeño pepper chopped 1 Tablespoon hot sauce 1 teaspoon salt ¼ teaspoon fresh ground pepper 1 teaspoon lemon juice ¼ cup toasted soy bean ground ¼ cup Enova oil for frying Sour Cream Sauce Ingredients 1 12 ounce container sour cream 2 Tablespoons chopped fresh mint 1 tablespoon chopped cinnamon bail 1 tablespoon lemon juice 2 teaspoons hot sauce ½ teaspoon salt ¼ teaspoon pepper Soy Pita Bread Ingredients 1 package dry yeast 2 cups tepid water ½ cup soy milk 2 cups whole wheat flour ¾ cup soy flour 1½ teaspoon salt 2 tablespoon soy oil 2½ cups all purpose flour Falafel Instructions Place all falafel ingredients in food processer pulse until combined. Heat skillet over medium heat. Add oil. Roll falafel dough into 2 inch balls, flatten and fry until golden brown.Serve in a soy pita (recipe follows) with soy sour cream sauce. Sour Cream Sauce Instructions Place sour cream sauce ingredients in processor and blend. Soy Pita Bread Instructions Stir the yeast and water together in a large bowl.Using a wooden spoon stir in one direction (you can also mix in stand mixer with paddle). Stir in the whole wheat flour a cup at a time; stir until the mixture is smooth.This is the sponge, let it rest covered for 30 minutes.Stir in soy oil, salt, and rest of the flour, one cup at a time.When dough becomes stiff turn out to lightly floured surface.Knead the dough until it is smooth and elastic.Place in clean oiled bowl, turn once to oil top surface.Let rise at room temperature for 2 to 3 hours or until doubled.Divide dough into 16 pieces on well floured surface roll pieces into an 8 to 9 inch circle.Back on an oiled surface (cast iron or heavy skillet or a griddle).Cook on one side 15 to 20 seconds turning gently.Cook for another minute or until big bubbles appear.Turn bread again and cook until it balloons. By Deanna Smith

Ingredients 1 T. extra virgin olive oil ¾ c. finely minced onion 4 cloves garlic, minced 1 lb ground beef ½ lb. pureed firm silken tofu ½ c. quick-cook oatmeal 1 t. salt 1 t. freshly ground black pepper ½ t. dried thyme leaf 1 T. Tamari or soy sauce ¼ c. tomato sauce 1 t. Dijon mustard 2 t. brown sugar ¼ c. unsalted or lightly salted soy nuts (whole or halves) Instructions Saute onion in 1 T. of olive oil until tender.Add garlic; cook 2 more minutes. Remove from pan and cool.Mix all ingredients, including onion/garlic mixture and soynuts until well blended.Mold in loaf pans and cook in a 350° oven until an internal temperature of 165° (45-55 minutes).May serve with brown gravy. Notes Add 6 oz finely chopped tempeh bacon and reduce salt to ½ t* for more soy use 1/2 lb. TVP & 1/2 lb. ground beef By Chef Christopher Koetke CEC, CCE, Kendall College School of Culinary Arts

Ingredients 8 Soy pasta lasagna noodles, cooked ¼ cup chopped spinach 2 cups Chik n’ Strips soy protein ½ cup Soy cheese, cheddar flavor ¼ cup chopped onion ¼ cup shredded carrots ¼ cup chopped peppers 1 tablespoon soy sauce 1 cup plain soy milk ½ cup soy cream cheese ¼ cup soft silken tofu ½ cup sliced mushrooms ¼ cup grated parmesan cheese Instructions Preheat oven to 350 degrees. Combine spinach through mushrooms; stir well. Spread 1/8 of mixture on each noodle, roll up and place in baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Notes Yield: 8 servings. By Chuck Duke

Ingredients ½ oz sliced dried shiitake mushrooms 1 c green soybeans (edamame) 3 c vegetable stock 3 T soy margarine 1 onion, finely chopped 1 c Arborio rice ½ c dry white wine ½ t ground white pepper ½ c fresh Parmesan Cheese 1 T fresh parsley Instructions Soak the mushrooms in 1 c. water for 20 minutes. Drain, reserving the liquid. Cook the soybeans in a saucepan of boiling water for 2 minutes; drain. Place the stock and reserved mushroom liquid in a saucepan and keep at a simmer over low heat.Melt margarine in a saucepan. Add the onion and cook over low heat for 5 minutes until soft. Increase the heat to medium and add the rice. Stir to coat. Add wine and season with salt and pepper. Cook until all the wine has been absorbed.Add ¼ c. of the liquid and stir constantly. Continue adding the liquid, ¼ c at a time, stirring constantly until the liquid has been absorbed after each addition. With the last bit of liquid, add the soybeans and mushrooms. Stir in the Parmesan and parsley.

Broth Ingredients 2 cups carrot juice ¼ cup olive oil ¼ pound butter ¼ cup ginger juice Scallop Ingredients ½ pound edamame (green soybeans), shelled and blanched 4-ounces soft tofu, drained and excess water squeezed out 1-egg white 1-teaspoon sake 1-teaspoon soy sauce 24 large sea scallops (3-inches in diameter) Salt and pepper to taste Garnish Ingredients 8 baby carrots sliced and sautéed ¼ pound broccoli rabe, sautéed Preheat oven to 350 degrees F. To prepare broth In a large saucepan, combine carrot juice, olive oil, butter and ginger juice. Bring to a boil. Reduce heat to low and simmer for one minute. Cover and keep warm.To prepare scallops: In a food processor or blender, puree soybeans, tofu, egg white, sake and soy sauce.Dry the top of each scallop, season with salt and pepper and coat the top of scallop with a thin layer of the soybean mixture.Warm a non-stick skillet over low heat. Add scallops and cook until bottom is lightly browned, about 3 minutes.Transfer to a baking sheet and place scallops in a 350 degree F. oven until cooked through, 5-7 minutes. To serve Place three scallops in a small soup bowl. Spoon warm carrot-ginger broth around scallop and garnish with a mixture of sautéed baby carrots and broccoli rabe. Notes Yield: 8 servings

Ingredients 400 g soy beans1 teas peanut oil 700 grams center cut steak cut into 1 cm X 5 cm 6 spring onions 2 cl garlic 2 teas fresh chopped ginger 50 g soy bean sprouts 1 red pepper 1 tbl mirin 2 tbl sake 2 tbl Japanese soy sauce 2 teas sugar Instructions Cook the soy beans in a sauce pan in boiling water for two minutes.Heat a wok and when hot, add two teas of the peanut oil.Cook the beef in batches for 3-4 minutes per batch or until well browned.Remove from the wok and keep warm.Add the spring onion and do the same.Return the beef to the pan.Add the garlic, ginger, soy beans, soy bean sprouts and pepper.Stir-fry 2 minutes.Combine the mirin, sake, Japanese soy sauce and sugar.Add the sauce to the wok and stir-fry until heated through.Serve hot with steamed rice. Notes * For Chicken use 2 tbl flour and ¼ teas five spice to dust700 g of chicken breast filet cut into strips in place of the beef. Stir-fry as you would with technique and recipe above.

Ingredients 8 4-5 oz tuna steaks 1 oz red miso 1 c green beans, blanched and refreshed 1 c red pepper, cleaned and julienned 1 c green pepper, cleaned and julienned 1 c arugula or romaine, cleaned and cut into bite size portions ½ c nicoise olives 3 boiled eggs cut into quarters1 small cucumber, cut into 2” pieces, skin on 3 ripe tomatoes cut into wedges ½ red onion, cut into 1” pieces2 cloves garlic, smashed 4-5 basil leaves, torn 1 c green soy beans (edamame), blanched Juice of one lemon1 /3 c extra virgin olive oil Instructions Season the tuna with fresh ground pepper.Rub thoroughly with the miso. Set aside.Make a dressing by mixing the basil, lemon juice, olive oil and garlic. Season.Mix the green beans with a little of the dressing and toss with the soybeans.Season and position on the bottom of deep soup bowls.Toss the remaining ingredients, except the arugula, with a little more dressing.Season.Neatly arrange on top of beans.Sear the tuna. Cut into slices and arrange on the vegetables.Arrange the egg on top of tuna, sprinkle with the pitted nicoise Olives and top with the arugula tossed in dressing, spooning the remainder Around and finishing with a little fresh pepper and a long soy cheese crouton.

Ingredients 8 ounces soy crumbles 8 ounces ground beef ⅔ cup dry bread crumbs ½ cup minced onion ¼ cup plain soymilk 1 egg 1 teaspoon salt ½ teaspoon pepper 1 teaspoon Worcestershire sauce ¼ cup soybean oil1 bottle (12 ounces) chili sauce 1 jar (10 ounces) grape jelly Instructions Mix the first 9 ingredients together.Gently shape into 1-inch balls. Pour oil into large skillet and heat until hot, add meatballs and brown.Remove meatballs from skillet.Heat chili sauce and jelly in the skillet until jelly is melted, stirring constantly.Add meatballs and stir until coated.Simmer 20-30 minutes.Pour mixture into a chafing dish and serve hot. Notes Yield: approximately 5 dozen meatballs.

Marinade and Beef Ingredients ¼ cup sake ¼ cup low sodium soy sauce 1 tablespoon dark brown sugar 1 tablespoon toasted sesame oil 1 teaspoon seikyo red miso ½ teaspoon minced fresh garlic ½ teaspoon fresh grated ginger 1 (1 ½- to 2-pound) beef tri tip roast Mango Edamame Relish Ingredients 1 cup julienned mango 1 cup edamame ½ teaspoon finely chopped heart of lemongrass ¼ cup julienned carrots ¼ cup julienned pineapple ¼ cup julienned green or semi ripe papaya ¼ cup julienned red bell pepper ¼ cup finely chopped cilantro 1 teaspoon toasted sesame seeds ½ cup seasoned rice wine vinegar 1 tablespoon fish sauce Salt and freshly cracked black pepper to taste Breaded Tofu Ingredients 1 package firm tofumarinate tofu for 30 minutes in ½ cup mirin and ½ cup calamansi or citrus soy sauce for added flavor 32oz vistive oil for frying or other frying oil 2 eggs for egg wash1 cup soy flour 3 cups Japanese bread crumbs Wraps Ingredients 4 soy or rice paper wraps 8 inch½ teaspoon toasted sesame seeds ½ cup julienned cucumber ½ cup julienned mango ½ cup julienned red bell pepper ½ cup long carrot strips ½ cup julienned daikon radish 1oz sprouts ( your choosing from pea, mong, alfalfa, broc) salt and fresh cracked black pepper to taste Marinade and Beef Instructions In large bowl or heavy-duty plastic combine ingredients. Add tri tip roast and turn to coat. Cover or seal bag and refrigerate 1 hour. you can char broil or pan sear beef to internal temp of 145°F. Place beef on a warm plate and keep warm until service. Slice before serving with Mango Edamame Relish. Mango Edamame Relish Instructions In large bowl, combine all ingredients. Cover and refrigerate 1 hour before serving. Breaded Tofu Instructions Create a breading station with soy flour, egg wash and bread crumb. cut tofu into strips or at least ½ inch thick.Roll in the soy flour first, than into the egg wash and finally coat entire tofu pieces with the bread crumbs.Heat oil to 350 degrees f. and fry until golden brown. place on a plate with paper towel on the bottom to absorb the excess oil. Wraps Instructions Combine all ingredients.Dip wraps into hot water for about a couple of seconds and place on dry cutting bamboo board. Place your ingredient in the middle and fold top and bottom and roll. Sauces : Use your favorite dipping sauces like for example Thai chili sauce with nam pla Ponzu citrus soy, Palm vinegar with Filipino sweet soy Notes Makes 4 serving of 6 to 8 oz beef tri tip. By Ephraim Malag – Tournament Club

Ingredients 18 uncooked jumbo pasta shells 1 ½ packages morning star soy crumbles 1 bottle (16 ounces) taco sauce, divided 3 ounces tofutti cream cheese 2 teaspoons chili powder ¾ cup shredded soy cheese 20 baked tortilla chip scoops, coarsely crushed Instructions Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook soy crumbles until thawed. Add ½ cup taco sauce, cream cheese, and chili powder, cook and stir until blended.Stir in ¼ cup cheese.Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons soy crumbles.Arrange in an 11 x 7 inch baking dish coated with cooking spray.Spoon remaining taco sauce over the top.Cover and bake at 350 degrees for 20 minutes, uncover; sprinkle with remaining cheese. Bake 5 – 10 minutes longer or until heated through and cheese is melted.Sprinkle with chips. By Jessica Leeper