Search Results

Salmon Ingredients 4 skinless salmon fillets, about 7-ouncs eachOlive oil 1 cucumber, thinly sliced 1 plum tomato, seeded and cut into julienne strips Champagne vinegar Salt and Pepper to taste Lemon Tofu Vinaigrette Ingredients 8 ounces soft silken tofu 1 lemon, juiced 1 Tablespoon finely chopped fresh ginger 1 Tablespoon lime juice 1 teaspoon tamari or soy sauce ½ teaspoon sesame oil 1 cup olive oil Season with salt, pepper and hot pepper sauce Salmon Directions Lightly coat both sides of salmon with olive oil. In a hot grill pan or skillet, grill 6 minutes per side or until just flaky. Meanwhile combine cucumber and tomato, season with a dash of vinegar and salt and pepper. Lemon Tofu Vinaigrette Directions In a food processor or blender combine all ingredients except olive oil and blend until smooth. With processor running, drizzle in 1 cup olive oil.Season with salt, pepper and hot pepper sauce.Place in a bowl. If not using immediately with grilled salmon, cover and refrigerate. Plating Directions Place cucumber salad on 4 dinner plates, top with grilled salmon and drizzle with Lemon Tofu Vinaigrette. Notes Yield: 4 servings By Recipe courtesy of Seven restaurant in NYC., Chef Mike Demilta

Roxanne Chan’s easy and delightful broiled “burgers” are made from edamame, soynuts and a terrific blend of seasonings. She also created a pretty and tasty topping of a fresh fruit salsa. Ingredients 1/2 teaspoon grated orange zest. 1 cup peeled, chopped English cucumber 1 mango, peeled and diced 1 orange, peeled, sectioned and chopped 1/4 cup thin-sliced radishes 2 tablespoons finely chopped fresh mint 1 teaspoon garlic chili sauce 3 tablespoons sesame oil 2 tablespoons rice wine vinegar 1 pound shelled edamame, cooked according to package directions 1 egg, separated 1/2 cup soy nuts1 teaspoon soy sauce 1 teaspoon minced or grated fresh ginger 1 cup shredded carrot 1 green onion, finely chopped 1/4 teaspoon baking powder Watercress Instructions For fruit salsa, combine orange zest, cucumber, mango, orange, radish, mint, chili sauce, 1 tablespoon sesame oil and 1 tablespoon rice wine vinegar.Cover and refrigerate.Set aside 1 cup edamame. In food processor, combine remaining edamame, egg yolk, soy nuts, remaining rice wine vinegar, soy sauce and ginger and process until smooth.Stir in reserved edamame, carrot, onion and baking powder until combined.In small bowl beat the egg white until stiff but not dry.Fold into edamame mixture. Shape into 6 patties, about 3/4-inch thick.Brush both sides of patties with remaining sesame oil.Broil about 6 inches from heat until lightly browned, 3 to 5 minutes per side.Serve each patty on a bed of watercress and top with fruit salsa. Notes Makes 6 servings

Ingredients 4 top round or tri-tip steaks, about 6 ounces each 6 ounces thinly sliced pancetta 2 teaspoons snipped fresh dill 1/4 cup soft tofu1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 1 teaspoon cayenne 1 teaspoon granulated garlic PepperEdamame and Tofu Orzo Orange Miso Sauce Instructions Butterfly steaks by cutting horizontally almost all the way through. Lay steaks flat; layer with pancetta and tofu. Sprinkle with dill, basil, oregano, cayenne, garlic and pepper.Roll steak and secure with a toothpick. Cook steaks in a small amount of hot oil, turning frequently about 10 minutes or until medium. Let rolls stand a few minutes. Remove toothpicks and slice rolls. Place Edamame and Tofu Orzo in center of 4 plates. Arrange steak slices around orzo and serve with small bowl of Orange Miso Sauce for dipping. Edamame and Tofu Orzo Instructions Cook 2/3 cup orzo according to package directions. Drain. Place in a large bowl. Add 1/2 cup each cooked edamame, cubed firm tofu, chopped red sweet pepper, chopped red onion, cubed eggplant, and sliced green onion. Stir in 3 tablespoons olive oil, 3 tablespoons lemon juice, and 2 minced cloves garlic. Keep warm. Orange Miso Sauce Whisk together 1/2 cup blood orange or regular orange juice, 1/2 cup mirin, 1/2 cup sugar, 3 tablespoons miso paste, 1 tablespoon sliced green onion, 1 teaspoon cayenne, 4 cloves minced garlic, and the zest of 1 orange. Notes Makes 4 servings

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 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” abut 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 grill rack or in 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 can be done in a crock-pot also. Serve with crusty bread and pass around a bottle of hot sauce for those who prefer more heat. Ingredients 10 oz. Pkg. Shelled edamame (Cascadian Farm) 4 links Midwest Harvest Spicy Bratos, sliced ¼” thick 1 cup large textured soy protein (NOW Natural Foods) 3 Tablespoons imitation brand bacon bits 1 cup diced onion ½ cup diced celery 1/3 cup each; diced red bell pepper and green bell pepper 2 large cloves garlic, minced 1 Tablespoon cajun seasoning (I used Tones) 1 ½ teaspoons celery salt (eliminate if your Cajun seasoning is salty) 1 teaspoon. ground cumin ¼ teaspoon thyme 7 cups water 1 Tablespoon I.M. Healthy SoyNut butter ** 2 cups crushed, peeled tomatoes 1 cup Soy 7 Elbow Macaroni Instructions Combine all ingredients except pasta in large stock pot or 5 quart Dutch oven. Bring mixture to a full boil. Stir, reduce heat to simmer and cover. Simmer 30 minutes (stirring occasionally) until vegetables are tender and mixture has reduced slightly. Stir in pasta, cover and simmer for another 10 minutes. Ladle into bowls. Notes ** Adding the soy nut butter not only lessens the acidity of the tomatoes, but gives the soup extra body. 8 Main-dish servings

This simple recipe comes to us courtesy of Mark Bittman, cookbook author and food columnist for The New York Times. This recipe exemplifies the minimalist style he’s become famous for--with its simple ingredients belying it’s fabulous flavor. Ingredients 1 1/2 pounds flank steak or boneless top blade, skirt, sirloin or rib-eye, 3/4 inch thick 1 1/2 tablespoons butter 1 tablespoon minced fresh ginger 2 tablespoons soy sauce Instructions 1. Preheat a large, heavy skillet over medium-high heat. Add steak and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and place steaks on a plate.2. When the skillet has cooled slightly, place it over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like, and serve, with the pan juices spooned over. Notes Yield: 4 servings

Crust Ingredients ¼ cup soy flour ¾ cup + 2 tablespoons all-purpose flour ¾ teaspoon rapid yeast 2 ¼ tsp extra-virgin olive oil ¼ cup + 1 tablespoon water BBQ TVP and Sauce Ingredients 1 tablespoon extra virgin olive oil ¼ cup diced red onion 1 tablespoon minced garlic 1 teaspoon ground mustard 1 teaspoon ground chili ½ cup pineapple juice ½ cup beef broth 2 tablespoons + 1 teaspoon Worscestshire 2 tablespoons apple cider vinegar 2 tablespoons honey 1 teaspoons sriracha 1 cup ketchup ½ cup TVP Slaw Ingredients 1 ½ cups Cole slaw mix 3 tablespoons prepared ranch Pizza Ingredients Prepared Crust 1 cup Prepared BBQ TVP and ½ cup BBQ Sauce ½ cup Pizza four cheese blend and Sharp Cheddar (1/4 cup + 2 tablespoons Pizza cheese + 2 tablespoons Sharp Cheddar) 2 tablespoons chopped red onion Slaw Crust Directions Preheat oven to 400°F. Combine soy flour, all-purpose flour, and yeast in a food processor. Pulse 4-5 times until incorporated.Add the olive oil through the food processor feed tube. Pulse 2-3 times.Slowly add the water through the feed tube while pulsing, adding only enough to hold the dough together.Remove the dough from the food processor and knead lightly on the counter until the dough forms a smooth ball.Place the dough in a greased bowl and cover with plastic wrap. Place the bowl in a warm location and leave to rise until nearly doubled, about 1-2 hours.When dough is ready, turn on to a floured countertop and roll out to fit a greased 12×18 pan.Place crust on pan and prebake in preheated oven for 8 minutes. The crust is now ready to be topped. BBQ TVP and Sauce Directions In a sauce pan sauté onion in oil until the onion is translucent.Add the garlic for approximately one minute or until lightly browned.Add the ground chili powder and the ground mustard into the sauce and stir until combined.To the sauce pan add the pineapple juice, beef broth, Worscestshire, apple cider vinegar, honey, sriracha, ketchup, and TVP. Stir until all the ingredients are incorporated.Simmer on medium heat until the sauce slightly thickens and the TVP rehydrates. This will take approximately ten minutes.Using a sifter, strain the TVP from the sauce. Slaw Directions Lightly toss the slaw and the dressing together. Pizza Directions Preheat oven to 425° Fahrenheit. Top prepared pizza crust with a ½ cup of the BBQ sauce. Crumble BBQ TVP and red onion evenly over the sauce. Sprinkle the cheese evenly over the BBQ TVP and the red onion.Bake in the oven for seven minutes or until the cheese is lightly browned.Let pizza cool for a few minutes and top with slaw evenly over the pizza. Notes Makes one 12×18 pizza (10 servings)

Ingredients 1 cup cubed cooked chicken breast 2 tablespoons diced celery 1 tablespoon chopped red onion 1 tablespoon chopped lightly salted cashews 1 ½ tablespoons golden raisins 1 teaspoon lemon juice 1 tablespoon mayonnaise 3 tablespoons soft silken tofu ¾ teaspoons curry powder ¼ teaspoon salt Dash of pepper Instructions Cube the chicken breast, dice the celery, chop the red onion and cashews, measure out the golden raisins and place all of these ingredients into a mixing bowl.In a separate bowl, mix the lemon juice, mayonnaise, tofu, curry powder, salt and pepper until they are incorporated.Add the curry sauce to the chicken mixture and mix until combined.The salad can be then be eaten as is but for best results, cover and refrigerate for a few hours or overnight. Notes 2 servings (approximately ½ cup each)

Ingredients 2.4 ounces extra firm tofu ¼ cup Greek salad dressing ½ cup brown rice, uncooked 2 teaspoons Greek seasoning 2 red peppers 1/2 cup chopped fresh spinach 2 tablespoons chopped red onion 2 tablespoons sliced black olives 2 teaspoons minced garlic ½ cup crumbled feta ¼ cup + 1 tablespoon egg substitute Instructions Cut the tofu into ¼ inch cubes, place into a closeable plastic container, add the Greek Salad dressing, mix until the dressing coats each piece of tofu and marinate in the fridge overnight. Add the Greek seasoning to the uncooked brown rice and prepare the brown rice according to the packaging.Preheat the oven to 350° Fahrenheit. Slice the red peppers in half and remove the stems, seeds and membranes. Chop the fresh spinach and red onion. Slice the black olives.In a medium sized bowl mix the cooked brown rice, fresh spinach, red onion, black olives, minced garlic, feta and egg substitute until well incorporated. Evenly stuff the halved peppers with the rice mixture, drizzle with extra virgin olive oil and bake for thirty-five minutes. Notes 4 servings (1/2 stuffed pepper each)

2010 State Fair “It’s Soy amazing” Entrees Contest Winner Ingredients 1 package dry yeast 1 cup warm water 2 tablespoons olive oil 1 teaspoon granulated sugar 1 teaspoon salt 1 cup Soy Flour 1 1/2 cups all purpose flour 1 cup shredded Soy Cheese ½ cup ricotta cheese ¼ cup Parmesan cheese 1 cup Textured Soy Protein, prepared* ¼ cup green olives, chopped 1/8 cup onion diced ¼ cup mushrooms chopped ½ teaspoon fennel seed Instructions Preheat oven to 375˚F In a medium bowl add water and yeast, mix.Add olive oil, sugar and salt. Add 1 cup soy flour mix until smooth.Gradually add the rest, mix.Knead five minutes on floured surface. Let rise in mixing bowl until almost double in size. Punch down. Let rest 5 minutes.In a medium mixing bowl add all ingredients except fennel, mix together.Roll dough into two equally sized disks, ¼” thick.Add half the Cheese And Textured Soy Protein mixture to each disk.Fold over and sprinkle with fennel seed. Place calzones on a greased cookie sheet, bake for 30 minutes.Serve with a prepared marinara sauce for dipping if desired. To prepare Textured Soy Protein In a small mixing bowl add 1 cup Textured Soy Protein and 1 cup boiling water. Let stand until water is absorbed. Drain excess water. Notes Yield 2 servings

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 8 oz. firm Tofu ½ cup coarsely grated carrots ½ cup shredded celery ½ cup finely chopped red bell pepper 4 finely chopped green onions ¼ cup minced mushrooms ¼ cup finely chopped water chestnuts 1 tbsp. soy sauce 2 tsp. finely minced fresh ginger 2 tsp. sesame oil 1 tsp. salt ¼ tsp black pepper 1 egg, lightly beaten 36 pot sticker or wonton wrappers Instructions Pat tofu dry with paper towels. Dice Tofu into ¼ “ cubes and put into a large mixing bowl Add the carrots, celery, red pepper, green onions, mushrooms, water chestnuts, soy sauce, ginger, sesame oil, salt, pepper, and egg lightly stir to combine. To form dumplings, place a wrapper in the palm of your hand. If you want a traditional shape, square wonton wrappers should be cut into circles. Spoon about one teaspoon of filling in center. Brush the edges of the wrapper lightly with water. Fold in half. Working from each end to center along the edge, crimp edges together while folding wrapper edge in overlapping motion. Press to seal.Place dumplings on platter sprayed lightly with cooking spray and cover with a damp cloth. Repeat procedure until all filling is gone. In a saucepan fitted with steamer tray, bring 1 to 1 ½ inches of water to a simmer over medium heat.Spray the steamers surface lightly with non-stick vegetable spray. Place dumplings on steamer tray not touching each other; Cover and steam for 10 to 12 minutes.Remove the dumplings from the steamer to a heatproof platter sprayed with cooking spray and place in oven to keep warm. Repeat until all dumplings are cooked.Serve warm. (Dumpling wrappers will get chewy if kept in a warm oven for more than 30 minutes) Notes Makes 36 dumplings

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 1 recipe filling of your choice (see below) 1 tube (16 oz) refrigerated biscuits Italian Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water ¾ cup frozen corn 2 Tbsp. chopped onion 2 Tbsp. grated Parmesan cheese 1 clove garlic, minced 3 Tbsp. Ketchup ½ Tsp. Oregano ½ tsp. salt ⅛ tsp. pepper ½ cup shredded mozzarella or soy cheese or 8 – 2” square slices Curry Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water. ¾ cup frozen peas 2 Tbsp. Ketchup 1 Tbsp. Ground cumin 2½ tsp. ground coriander ¼ tsp. salt ½ cup shredded cheddar or soy cheese or 8 – 2” squares slices Instructions Preheat oven to 350˚.Combine all the filling ingredients except the slices of cheese. Set aside.Roll each biscuit into a 6 in circle.Place about 2 Tbsp. filling in each circle and top with 1 Tbsp shredded cheese of a 2” square slice.Bring the edges of the biscuit together at the center and pinch the seam shut.Place seam side down on a baking sheet. Bake 20 minutes, until golden brown. Notes Makes 8 pockets.