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Yields 6 Ingredients 1 tablespoon soybean oil 1 medium onion, diced 2 cloves of garlic, minced 1 pound of ground beef, ground turkey, ground pork OR 2 cups  dry TSP/TVP ( or a combo of meat and TVP) 1 1/2  teaspoon dried thyme 1 1/2 teaspoon dried oregano 2 to 3 tablespoons miso 1/2 cup rough chopped fresh parsley (optional) 1 – 16-ounce jar of pasta sauce 5 cups water 1/2 head of cauliflower, diced small or already riced (about 2 cups) 1/2 medium cabbage, rough cut Instructions Turn Instant pot to Sauté function. Add first 4 ingredients; sauté until nicely browned. Add remaining ingredients; stir to combine. Change to slow cook function; cook for 4 hours. Taste before adding salt and pepper (optional and to taste). Serve hot. By Linda Funk

This recipe comes from cookbook author and cooking school instructor Paulette Mitchell. She thinks the bland flavor of soy ingredients-- which most people perceive as a disadvantage—are actually a great asset. As a result soy foods can take on many different personalities – sweet, spicy, or flavored with herbs. The corn and soymilk make this soup sweet, which contrasts beautifully with the cheddar cheese. Paulette is the author of The Complete Soy Cookbook, and her latest, A Beautiful Bowl of Soup. Ingredients 2 tablespoons vegetable oil 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/4 cup minced shallots2 teaspoons curry powder, or to taste 1/2 teaspoon salt 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups) 1 cup vegetable stock 1/2 teaspoon freshly ground pepper, or to taste 3 cups plain, unflavored soymilk ½ cup shredded cheddar cheese Instructions Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes. Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese. Notes Yield 4 servings CALORIES 326 (47% from fat); FAT 17g (sat 3.9g, mono fat 5g, poly fat 7g); PROTEIN 14.9g; CARBOHYDRATE 35.7g; FIBER 6g; CHOLESTEROL 16mg; IRON 1.4mg; SODIUM 594mg; CALCIUM 60mg;

Ingredients 1/3 cup sugar 3 tablespoons soy oil ½ teaspoon lemon or almond extract1 cup soy flour 2 teaspoons baking powder ¼ teaspoon salt¼ cup water Instructions In large mixing bowl, stir together sugar, oil and extract. Sift soy flour, baking powder and salt into the oil mixture. Add water and knead to form a dough. Form dough into a log about 6 inches long, wrap in plastic wrap & refrigerate for at least 2 hours. Preheat oven to 325°F. Unwrap log. Cut dough into 1/4-inch thick slices and bake on greased baking sheet for 15 minutes. Cool on rack.If desired, frost with Lemon Glaze made from 1 cup sifted powdered sugar mixed with 1 to 2 tablespoons lemon juice. Notes Makes about 12 cookies By By Wayne Tudor, Sodexo/Wellmark, Des Moines, IA

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.

Together, these recipes empty a 12.3-ounce box of silken tofu. Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder ¾ teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu ¾ cup drained roasted red bell peppers (6 ounces) ½ cup tomato paste10 kalamata olives, pitted *2 tablespoons vegetable oil 2 teaspoons lemon juice ¼ teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives –blend in before serving 1 (3.5-ounce) package roasted garlic & onions soy crisps Tofu Tomato Dip Ingredients 8 ounces silken tofu 1/3 cup sun-dried tomatoes packed in olive oil, drained 1 (1-ounce) envelope Ranch seasoning mix 1/4 cup plain soymilk 1 teaspoon dried minced onion 1/4 teaspoon garlic powder 1/3 cup chopped fresh chives (optional) Curry Dip Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.) Serve with soy crisps. Roasted Bell Pepper Dip Instructions In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth. Serve with soy crisps. Tofu Tomato Dip Instructions Place all ingredients except chives in a blender or food processor.Blend until smooth. Sprinkle with chives if using.Serve with crackers, raw vegetables, or breadsticks. Curry Dip and Roasted Bell Pepper Dip Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium Tofu Tomato Dip Serves 6. Per serving (1/4 cup): 72 Calories; 4 g Protein; 7 g Carbohydrates; 1.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 397 mg Sodium

Ingredients 12 oz. pureed soft silken tofu2 ½ t. lemon juice (depends on soy product) 1 c. grated cucumber, pressed between hands to remove excess moisture 1-2 cloves minced garlic (2 will be quite garlicky) 3/8 t. salt 1/8 t. white pepper 2 T. extra virgin olive oil Instructions Combine all ingredients.Let marinate in cooler for at least 2 hours.

Another winning recipe from Chef Chris Koetke—one that kids are sure to love. You can find marinated tofu in the produce section of most supermarkets. Serve with Soy7 soy enhanced pasta or regular pasta. You can also use the Italian marinated firm tofu in place of the plain. Ingredients 1 (14-ounce) package water-packed firm tofu, cut into ½” cubes ¼ cup olive oil 4 ounces assorted mushrooms, sliced 1/3 cup minced onion 2 garlic cloves, minced 1 teaspoon chile flakes 16 ounces tomato sauce 3 tablespoons chopped Italian black olives ¼ cup chopped fresh basil 6 cups hot cooked Soy7 spaghetti Instructions Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned. Remove from pan and reserve. Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 more minute. Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes. Just before serving, add the olives and the basil.Serve over spaghetti with Parmesan cheese. 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;

Ingredients 12.3-ounce box of silken tofu 3 tablespoons maple syrup ½ teaspoon cinnamon ½ teaspoon vanilla extract Instructions Combine all ingredients in a blender or food processor until smooth and creamy. Serve over warm French toast or on the side as a dipping sauce.

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 servingsServing size: 1 ounce This 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 1 cup olive oil 1/4 cup apple cider vinegar 1/4 cup lemon juice 3 teaspoons liquid aminos from soy protein1 teaspoon yellow mustard 1 teaspoon smoked paprika1 teaspoon smoked salt 4 teaspoons garlic powder1 /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

Use as a dip for apples and fruit or stir into hot oatmeal! Everyone is thinking pumpkin these days so I thought I would combine pumpkin and silken tofu for a yummy fall dip! The beautiful thing about silken tofu is it is neutral in flavor and it blends so well with just about anything. Simply drain the tofu and transfer to a blender. Add pumpkin, puree for a bit, and then add the sugar, maple syrup, and spices. In a matter of minutes you have a fabulous fruit dip that tastes good, is heart healthy, has lots of fiber, and is a terrific dip for fruit. This treat is a great after-school snack and equally perfect for the fall entertaining season. Ingredients 1 box silken firm tofu, drained 1-15 oz. can  of pumpkin ⅓ cup brown sugar 1 tablespoon maple syrup 2 teaspoons cinnamon2 teaspoons nutmeg Instructions Add tofu and pumpkin to a blender. Puree for about 20 seconds. Add brown sugar, syrup, cinnamon and nutmeg and continue pureeing until smooth, adding more of each, as desired. Notes Use pumpkin pie spice instead of cinnamon and nutmeg. Adjust flavoring and sweetness according you your desired flavor profile. Breast Cancer Awareness Nutrition Fact: Girls who eat 1 to 2 servings of soy per day in the context of a healthy diet, may reduce the risk of breast cancer later in life by up to 50%. By Linda Funk