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Ingredients 1- 12 ounce package frozen corn, prepared according to package directions 1 cup diced celery ½ cup diced red onion ½ cup sliced black olives 1 cup broccoli florettes 1 cup cauliflowerettes 1- 15oz. can black soybeans, rinsed and drained 2 cups grape tomatoes cut in half 1-16 ounce package shelled edamame, prepared according to package directions 1 package of zesty Italian dressing mix, prepared according to directions on package, set aside. Instructions In a large mixing bowl, add all the vegetables, toss together. Add dressing, toss lightly. Cover, place in in refrigerator, to marinate overnight Notes Yield: 6-8 servings

Ingredients 1/4 cup orange Juice 1 orange, zest and juice 2 Tablespoons cider vinegar 2 Tablespoons Dijon mustard 2 teaspoons honey 1/8 teaspoon cracked black pepper 1/2 teaspoon salt 1 cup Vegetable oil Instructions In a small bowl, whisk together all ingredients except oil.Slowly drizzle in oil while whisking. Serve with salad. Notes Yield: approximately 2/3 cup By Chef Karen Halverson

Ingredients 1 pound extra firm tofu, drained 1 tablespoon olive oil 1 teaspoon coriander 3/4 teaspoon chili powder 1/8 teaspoon Kosher salt Instructions Cut drained tofu into 1/4″-1/2″ cubes. In a medium bowl toss the tofu cubes in olive oil, coriander, chili powder, and salt.Spread tofu cubes in a single layer on a foil-lined baking sheet. Broil for 10 minutes, turn cubes, and broil for another 5-10 minutes, depending on how crispy you like your croutons. Let cool before sprinkling on salad. By Jessica Levinson, Nutritioulicious

Ingredients 1 - 16 ounce bag frozen shelled edamame ½ cup dried cranberries ¼ cup fresh basil leaves, cut into thin strips 2 tablespoons olive oil 1/8 teaspoon freshly ground black pepper ½ cup crumbled feta cheese Instructions Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.

Dressing Ingredients 3 ounces soft silken tofu ½ cup chopped roasted red peppers 2 cloves garlic, minced 1 ounce freshly squeezed lemon juice ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon pepper ⅓ cup soy oil Instructions In a blender, add all ingredients except oil. Process until smooth. Slowly add oil.Continue to process until creamy. Refrigerate for 4 hours or overnight for flavors to develop. Enjoy with your favorite salad greens. Notes Yield: 12 servings Serving size: 1 ounceThis recipe makes 12 – 1 ounce servings. Have leftovers? Here’s an idea Mix ½ cup of vinaigrette with ½ cup sour cream and 2 tablespoons mayonnaise to make a creamy dip for raw vegetables or to spread on sandwich bread. By Chef Cherry Madole, The Tangerine Food Company

Ingredients Wood chips for smoking 3 heirloom tomatoes (cored & quartered) Dressing Ingredients 1 garlic clove, minced ¼ cup Mori-Nu Silken Tofu, soft 2 Tablespoons red wine vinegar ¼ cup soybean oilSalt & pepper to taste Salad Ingredients 1-2 Tablespoons soybean oil 1 cup wáter packed firm tofu, drained, cut into bite-sized pieces 1 cup white cheddar cheese, shredded into long pieces 1 cup prosciutto, sliced paper thin2 ears sweet corn, corn kernels removed from cob 1 cucumber, peeled, cut into bite-sized pieces 8 cups arugula, or favorite greens Garnish Ingredients 2 tablespoons balsamic vinegar 2 tablespoons white sugar 1 teaspoon smoked paprika Instructions Start with 2 disposable aluminum medium size pans. Make small slashes in the bottom of one of the pans (about 10-15 slashes). The pan with no slashes, add wood chips. Place pan with wood chips over burner on range or on barbeque grill. Turn up heat. Once smoking, place all tomatoes in the pan with slashes over smoking chips. Smoke tomatoes for 20 minutes. Remove and set aside to cool. Dressing Instructions In a blender, add the first four ingredients. Puree until smooth. Slowly drizzle in olive oil, salt and pepper to taste. Keep refrigerated until serving. Salad Instructions In a small fry pan, over medium high heat, add soybean oil; heat. Add tofu cubes. Let lightly brown on each side, until each cube is nicely browned. Set aside to top salad. In a large bowl, toss arugula in reserved tofu dressing. Divide between 4 salad plates. Top each plate with smoked tomatoes, cheese, prosciutto, corn and cucumber. Top with browned tofu cubes. Garnish plate with balsamic glaze and smoked paprika. Garnish Instructions In a small sauce pan over ow heat, add balsamic vinegar and sugar. Stir, reduce until thick to create homemade balsamic glaze. Notes Yield: 4 servings By Chef Scott Stroud, Jethro’s BBQ, Des Moines

Ingredients 1 cup olive oil 1/4 cup apple cider vinegar 1/4 cup lemon juice3 teaspoons liquid aminos from soy protein1 teaspoon yellow mustard 1 teaspoon smoked paprika 1 teaspoon smoked salt 4 teaspoons garlic powder 1/2 teaspoon celery seed 1 teaspoon agave nectar 1/2 cup soy mayonaise/veganaise 4 oz (1 container) Go Veggie Soy based Parmesan cheese 1- 12 oz package silken tofu Instructions In a blender, add all ingredients. Blend until well incorporated. Refrigerate until chilled. Best if left to chill overnight.

Ingredients Romaine lettuce kale edamame, shelled carrots, shaved. homemade Crispy Croutons (Italian Bread cubed, tossed with olive oil, garlic powder, sea salt & pepper then baked at 350 until crispy) Instructions In a large salad bowl, add all ingredients. Toss with dressing. By Chef Kerri Rush

Ingredients 1-12 ounce package Mori-Nu Soft Silken Tofu 1 tablespoon minced ginger 1 shallot diced ⅓ cup white balsamic vinegar ⅓ cup Soy sauce 2 ounces fresh tarragon ¼ teaspoon black pepper 2 tablespoon sugar 1 Orange zested 1 Orange juiced 3 cups 90/10 blended canola oil Salad Ingredients Baby arugulaBeets bull blood (a micro green) Micro rainbow green Shallots Heirloom tomatoes Instructions In a 3 quarts container, add all ingredients except the oil. Mix with an immersion blender. Slowly add in the oil and blend until smooth. Set aside.In a large salad bowl, toss all salad ingredients together. Serve dressing immediately over baby arugula salad. Yield 4 cups By Chef Jacob Carnes, Goldfinch, Des Moines

Dressing Ingredients 2 ½ cups soybean oil ¼ cup rice wine vinegar ½ cup white vinegar ¾ cup sugar1 tablespoon ground ginger 1 tablespoon ground mustard 1 tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon salt 1 teaspoon black pepper 6 ounces Mori-Nu Soft Silken Tofu, drained well Salad Ingredients Kale, candied walnuts, roasted sweet potatoes, bacon Directions for Dressing In a mixing bowl, combine the vinegars. Add sugar and whisk occasionally until completely dissolved (10-15 minutes). Add remaining dry ingredients and tofu to mixing bowl containing vinegar/sugar combination. While blending, slowly add oil to emulsify. Serve immediately over kale salad garnished with candied walnuts, roasted sweet potatoes and bacon. Notes This dressing will store in refrigeration for up to 10 days. Dressing will separate, shake well before use. Use the dressing to taste for a variety of salad combinations! Yield 4 cups (16 2-ounce servings) By Chef Tag Grandgeorge, Le Jardin, Des Moines

Ingredients 4-12 ounce packages Mori-Nu Soft Silken Tofu 1 cup heavy mayonnaise ½ cup Dijon mustard ½ cup brown sugar ½ cup lemon juice (bottled) Zest and juice of 1 lemon 1 teaspoon salt1 teaspoon pepper ½ cup soybean oil ¼ cup poppy seeds (add last) Instructions Combine first 8 ingredients in a medium mixing bowl. Blend to puree with a hand wand or in a blender. Blend until smooth. While hand whisking, slowly add soybean oil and poppy seeds. Serve immediately over a Mann’s Arcadian Harvest salad blend or greens of your choice. Yield Approximately 8 cups. By Chef Lisa LaValle, Trellis, Des Moines

Ingredients 1-12 ounce package Mori-Nu Soft Silken Tofu ½ cup rice vinegar 2 cloves of peeled minced garlic ⅓ cup coarsely chopped fresh cilantro ¼ cup thinly sliced green onion including tops 2 tablespoons honey1 teaspoon ponzu 1 teaspoon Kombucha (fermented tea blend) 1 teaspoon soybean oil 1 teaspoons Asian (toasted) sesame oil 2 teaspoons low sodium soy sauce 1 teaspoon hot chili flakes Instructions Drain tofu for 5 minutes. In a blender or food processor combine all ingredients and blend until smooth. Serve immediately over shredded cabbage salad. Notes This creamy dressing tastes as smooth and rich as one made with mayonnaise, but is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing. Yield 2 ½ - 3 cups By Chef Patti Weidner, Hy-Vee, Des Moines