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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

Dressing 1—12.3 ounce box silken tofu, cubed ¾ cup ponzu sauce 3 tablespoons white miso 2 tablespoons garlic chili paste 2 tablespoons water 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon fresh ginger, minced 2 garlic cloves, minced Salt to taste Slaw 1 head Napa Cabbed, finely shredded ¼ head red cabbage, finely shredded 6 scallion, cut on bias 1 red pepper, julienned ½ bunch cilantro, minced ½ bag shredded carrots, cut in half Tuna 1/4 cup black sesame seed 1/2 cup white sesame seeds 4- 6oz Ahi tuna steaks, 1 inch thick Kosher salt & freshly ground black pepper 2 tablespoons grapeseed oil Directions For Dressing In a blender, add cubed miso. In a large mixing bowl, add ponzu, miso, garlic chili paste, water, soy sauce, sesame oil, ginger and garlic; mix with a spoon to combine ingredients. Add mixture to blender. Blend until well combined.In a mesh strainer set over a bowl, pour dressing to strain.Season with salt to taste. Directions For Slaw In a large salad bowl, combine all ingredients. Add 1-1 ½ cups of dressing. Mix well. Directions For Tuna In a shallow dish, combine the two types of sesame seeds, stir to mix. On a large plate, season the tuna with salt and pepper.Dredge in sesame seeds, coat tuna evenly. In a nonstick pan, over medium heat, warm the oil until smoking. Arrange tuna in the pan. Cook until the white sesame seeds start to turn golden underneath. Carefully turn the tuna over. Cook for about 1 minute. Transfer the tuna to a cutting board. Cut into 1/4 inch thick slices. By Chef Cori Albers

Edamame Salad Ingredients 6 cups freshly chopped greens, washed and dried ½ cup sliced radish 1 medium julienne-cut red onion 3 julienne-cut carrots 2 cups halved grape tomatoes 2 cups shelled edamame, blanched Tofu Croutons Raspberry Vinaigrette Tofu Croutons Ingredients 12 ounces firm water-packed tofu, drained, cut medium-dice 1/2 cup soy sauce 1 1/2 cup water 2 Tablespoons Ranch Dressing powdered seasoning mix ¾ cup Corn Starch vegetable oil for deep fat frying Raspberry Vinaigrette Ingredients 1/2 cup raspberry vinegar 1/4 cup fresh raspberries 1/4 cup honey 1/2 cup soy oil 1/4 cup extra-virgin olive oil 1/2 cup fresh basil leaves, chiffonade Salt and black pepper, to taste Edamame Salad Directions In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette. Tofu Croutons Directions In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu , marinate 4 hours; remove from marinade, allow to drain. In a medium mixing bowl add corn starch, add tofu, toss lightly. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain. Serve immediately, sprinkle on salad. Raspberry Vinaigrette Directions In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad. Notes Yield: 8-10 servings By Chef John Andres, BOS Restaurant, Des Moines, IA

This sweet bread is from chef Steven Petusevsky. It contains soy protein powder, which increases the protein content significantly. It’s great for breakfast or a snack. Spread a warm slice with cream cheese and top with sliced fresh bananas or figs. Ingredients 1 cup all purpose flour 1/2 cup soy protein powder ¾ teaspoon baking soda ¾ teaspoon baking powder 1 cup light brown sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 2 eggs 4 tablespoons butter, melted ¼ cup V8 Peach Mango Smoothie, or other juice 1 ripe banana, mashed 1 ripe peach or ½ ripe mango, chopped 1/2 cup coconut flakes Instructions Preheat oven to 350 degrees. Combine flour, and next 7 ingredients (flour through salt). Mix well.Combine eggs, butter, and smoothie beverage; blend well. Add mashed banana and peach; stir well. Add flour mixture, stir gently. Spoon into a greased 9x5-inch loaf pan. Bake uncovered 35 minutes or until done. Let stand on baking rack for 15 minutes before serving. Yield: 12 servings. Notes 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;

This recipe comes courtesy of Mollie Katzen, best-selling cookbook author and illustrator. She likes to freeze individual slices of this bread, for a quick pop in the toaster on busy mornings. It’s loaded with vitamins, fiber and soy protein. Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder ½ cup sugar 1 cup semisweet chocolate chips 1 15-ounce can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted Instructions Preheat oven to 350 degrees. Lightly spray a 9×5-inch loaf pan with nonstick spray. Combine flour, protein powder, salt, baking powder, and sugar in a medium-sized bowl; stir well. Stir in the chocolate chips. Combine the pumpkin, eggs, vanilla, and melted butter; stir well. Add the pumpkin mixture to the dry ingredients, and stir until thoroughly blended. The batter will be stiff. Spoon batter into loaf pan, patting it into place with a dinner knife, and shaping it so that it is gently mounded in the center. Bake for 45 minutes (for a “damper,” more pudding-like bread) to 1 hour (for a drier result). Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. Notes Yield: 12 slices.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;