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These are so good and easy that you might want to double the recipe. Kids love them for snacks. ¾ cup sugar 2 tablespoons unsweetened cocoa powder ¼ cup Light vanilla soymilk 1 tablespoons soft margarine ¼ cup soynut butter 1 ¼ cups rolled oats ½ cup soynuts, coarsely chopped 1 teaspoon pure vanilla extract Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soymilk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, soynuts and vanilla. Remove from heat. Stir until well blended. Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers. * Makes about 20 cookies. *1 cookie contains: Cal 91 Prot 3g Carb 12.8g Fat 3.6g Chol 0mg Sodium 29.4mg

Chef John Kirkpatrick, Associate Editor at Cuisine magazine developed this hearty recipe that uses a multitude of soy ingredients. Use as many or as few as you like. Ingredients 2 tablespoon soybean oil ½ cup chopped onion 1 tablespoon minced garlic 1 tablespoon chopped seeded jalapeno 2 teaspoon chili powder 1 (15-ounce) can black or white soybeans, drained, divided 1 cup hot cooked long grain rice 6 ounces soy-based chorizo (such as Melissa's Soyrizo), removed from casing 1 (14.5-ounce) can diced tomatoes, drained ½ cup (2 ounces) diced smoked soy Gouda cheese alternative 8 flour tortillas 2 (14-ounce) jar salsa verde 1 ½ cups (6 ounces) pre-shredded Mexican-style soy cheese (such as Melissa's Fiesta Blend Soy Shreds) ½ cup sour cream Instructions Preheat oven to 375 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes. Stir in garlic, jalapeno, and chili powder; cook for 1 minute. Stir in 1/2 can soybeans, and mash with the back of a spoon. Stir in remaining beans, rice, and chorizo; cook until bubbling. Remove from heat; stir in tomatoes and cool for 5 minutes. Stir in Gouda. Salt to taste. Heat tortillas according to package directions. Pour 1 cup salsa verde into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Place one tortilla in salsa; fill with ½ cup bean mixture, roll-up coating tortilla with the salsa. Repeat procedure with the remaining tortillas and bean mixture. Top tortillas with 1 cup salsa verde. Top with Mexican-style cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 minutes. Top each enchilada with 1 tablespoon of sour cream. Notes Yield: 4 servings. Serving size: 2 enchiladas. Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, monounsaturated fat 0.1g, polyunsaturated fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

Ingredients 2 eggs 1 cup honey ½ cup soybean oil 8 ounces silken tofu, drained and cut up 2 tsp lemon juice 2 tsp vanilla 2 cups whole wheat flour 2 tsp baking soda 2 tsp cinnamon 1 cup finely shredded carrots 1 cup chopped walnuts Frosting (optional) 8 ounces cream cheese, softened 2 tbsp honey 3 tsp vanilla Instructions In a blender container, combine eggs, honey, oil, tofu, lemon juice, and vanilla. Cover and blend until smooth. In a large mixing bowl, combine flour, soda, and cinnamon. Add blended mixture, stirring just until combined. Fold in carrots and nuts. Spoon into greased or baking cups lined with 2-1/2 inch liners. Bake in a 350 degrees oven for 20-25 minutes until done. Remove and serve warm for muffins, or cool and frost for cupcakes. Makes about 24 muffins or cupcakes. Frosting: Combine 8 ounces of cream cheese, softened; 2 tablespoons honey; and 3 teaspoons vanilla., beating until smooth. Frost. Store frosted cupcakes in the refrigerator. Each cupcake without frosting is 168 calories, 9 gm fat, 18 mg cholesterol, and 77mg sodium. By Cindy Brison, Nutritionknowhow.org

These flaky meat pies are courtesy of Cargill, Incorporated, an international provider of food, agricultural, and risk management products and services. Empanadas are a traditional entrée of Latin American region. The substitution of textured soy protein for some of the ground beef provides a lower fat, high isoflavone alternative. This filling also tastes great in a flour/corn tortilla or taco shell. Dough Ingredients 3 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon salt 10 tablespoons (1¼ sticks) cold unsalted butter, cut into small pieces ½ cup vegetable shortening, cut into small pieces ¾ cup ice water Filling Ingredients 2 tablespoons soybean oil 2 cups chopped onion (2 medium) 1 ½ cups chopped green bell pepper 2 cloves garlic, minced 1¼ cups canned diced tomatoes; drained ½ teaspoon ground cumin ¼ teaspoon whole thyme 1 teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon Spanish or smoked paprika 1 cup unflavored textured soy protein ¾ cup water (to hydrate textured soy protein) 8 ounces extra lean ground beef 8 whole green olives with pimentos, sliced 1 tablespoon raisins Glaze Ingredients 1 large egg, lightly beaten 1 tablespoon milk Pinch of salt Dough Instructions To prepare dough, combine flour, baking powder, and salt; mix with fork or pulse in food processor until combined. Add butter and vegetable shortening and mix using a pastry blender or food processor until the texture of coarse meal. Drizzle water over mixture and mix gently with fork; gather dough into a ball and shape into a flat disk; wrap tightly in plastic and refrigerate for at least one hour. Filling Instructions To prepare filling, combine textured soy protein with water and let stand 10 minutes. Heat oil in a large nonstick skillet over medium heat. Add vegetables, spices, and hydrated textured soy protein, cook uncovered for 20 minutes over medium heat, stirring frequently. Add ground beef, stir occasionally to break up lumps of meat; cook for 10 minutes. Stir in olives and raisins; set aside. Empanadas Instructions To prepare empanadas, preheat oven to 400 degrees. Roll out dough to 1/8” thickness on lightly floured surface. Using 6” diameter round cookie cutter, cut rounds from dough (Will have to re-roll to get 10-12 rounds). Spoon about ¼ cup filling onto one side of each round and moisten edges of rounds with water. Fold in half and press edges together to completely enclose filling. Using tines of fork, decoratively seal edges. Place 2” apart on baking sheet lined with parchment. Mix together egg, milk, and salt to make a glaze and brush over tops of empanadas. Bake until golden brown, about 17 minutes. Let cool slightly on a rack and serve warm. Notes Yield: 10-12 empanadas. Serving size: 1 empanada. Calories 240 (53% from fat); Fat 14g (sat 6g, mono 2g, poly 3g); Protein 6g; Carbohydrate 22g; Fiber 2g; Cholesterol 30mg; Iron 1.5mg; Sodium 270mg; Calcium 34mg;

Celebrate this season’s tomatoes and garden herbs with this updated version of the Southern classic tomato pie. Silken tofu replaces most of the mayonnaise with plant protein. For variations, use yuzu flavored tofu or edamame flavored tofu in this recipe, add herbs such as lemon thyme or chives, and experiment with smoked or herbed cheeses. Ingredients: 1 prepared pie crust, 9” 4-5 medium tomatoes ½ cup firm silken tofu 2 Tbsp. light mayonnaise 6-7 fresh basil leaves 1 Tbsp. dried parsley 1¾ cups sharp cheddar cheese, shredded, and divided 1 Tbsp. balsamic vinegar 1 egg (or equivalent liquid egg product) To taste, salt and ground black pepper Instructions: Preheat oven to 350°F. 1. Prebake 9” pie crust for approximately 10-12 minutes or according to package directions. 2. Slice tomatoes ½” thick, and then drain them on paper towels for about 10 minutes. If desired, sprinkle them with a bit of salt. Before adding tomato slices to recipe, pat them dry with a paper towel to remove the extra moisture. Set aside a few slices for the top of the pie. 3. In a food processor, combine the tofu, light mayonnaise, egg or liquid egg product, balsamic vinegar, and fresh basil leaves until mixture is smooth. 4. Transfer mixture to a bowl and add parsley and other fresh herbs as desired. Reserve ¼ cup of the shredded cheddar cheese and add the rest to the other ingredients. 5. Layer the tomato slices in the baked pie crust. Spread the cheese/tofu mixture over tomato slices. Sprinkle with remaining ¼ cup cheese and top with reserved tomato slices. 6. Bake at 350°F for 30 minutes or until cheese on top of the tomato pie is lightly browned. 7. Cool the baked tomato pie for at least 15 minutes before slicing so that it has time to firm up. Serve warm. Store any leftovers in the refrigerator.

Edamame-Corn Relish Ingredients 1 -16 ounce bag frozen sweet corn 1 -16 ounce bag frozen shelled edamame ¼ each red onion, diced 2 each Roma tomatoes, diced 1 medium cucumber, peeled and diced 2 teaspoons garlic, minced ½ cup red wine vinegar ½ cup soybean oil 1 tablespoon salt 2 teaspoons black pepper Red Wine Vinaigrette Ingredients 3 cloves garlic, minced 1 teaspoon dried oregano 1 each shallot 1 teaspoon dried basil ½ cup red wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1 1/3 cup soybean oil Lettuce Mix Ingredients 4 cups chopped romaine 4 cups chopped iceberg Instructions Preheat oven to 400˚F. On a baking sheet add sweet corn and edamame, place on oven for 10-12 mintues or until corn starts to brown. Remove from oven, cool. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl add red wine vinegar, soybean oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside. For the vinaigrette in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing. To serve In a large bowl add lettuce, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately. Notes Yield: 6-8 servings

Media Contact: ​​​​​​​Linda Funk​ Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, August 15, 2022—Each year, harvest season inspires recipes featuring fresh tomatoes. According to the USDA, Americans consumed 34.1 pounds of tomatoes per capita in 2019. In 2021, tomatoes remained the second-most popular vegetable in the U.S. (61%) potatoes ( 62%). Tofu addsthe power of high-quality plant protein to tomato recipes. One serving of water-packed tofu or silken tofu provides about 8 grams of cholesterol-free complete protein, providing all nine essential amino acids. Tofu is a healthful protein choice as well as a sustainable one. Tofu is made from soybeans that are grown sustainably. In fact, 95% of U.S. soybean farmers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Tofu/Tomato Breakfast Sandwiches are a plant-based spin on English muffin sandwiches, pairing fresh tomatoes withtofu. This open-faced sandwich features a batter-dipped patty of water-packed tofu with sliced tomatoes and spinach leaves. Serve it on a toasted muffin with a cheeze sauce featuring firm silken tofu, plain soymilk and nutritional yeast. The Soyfoods Council offers the complete recipe on its website: www.thesoyfoodscouncil.com. Silken Tofu Caprese Salad is a fresh-flavored combination of tomato slices, extra firm silken tofu slices and chopped fresh basil. Drizzle with balsamic glaze or an oil-and-vinegar dressing. Tomato, Mango and Tofu Salad is a colorful celebration of the season. Combine cherry tomatoes with fresh mango chunks, shredded basil and small dices of extra firm water-packed tofu. Drizzle with Italian dressing. Silky Gazpacho is made in a blender or food processor with silken tofu and garden-fresh tomatoes. Blend 4 chopped tomatoes, 1 clove of garlic, ½ cup chopped English cucumber and one small red bell pepper, seeded and chopped. Add ¼ cup silken tofu, ½ cup water, 1 tsp. balsamic glaze and 3 or 4 fresh basil leaves. Pulse to blend. Season to taste with salt. Whether you call it gazpacho, garden sauce for grilled tilapia, or a tomato-tofu smoothie, this tofu and tomato combination is a winner. Updated Tomato Pie is an ideal way to add more plant protein to a favorite recipe. Tomato pie isn’t pizza or a dessert,it’s a classic savory Southern pie recipe, featuring an assortment of sliced heirloom tomatoes. Add crumbled firm tofu to your favorite recipe for it. Other ingredients include chopped onion, shredded cheese such as Monterey Jack or Cheddar, mayonnaise, one egg, and chopped fresh herbs like basil and dill. Bake in a pie shell. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for the latest updates on soyfoods and your health, soyfoods cooking tips, and recipes. ​​​​​​# About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

1-12 ounce medium firm Tofu, drained 1/3 cup soymilk 2 tablespoon nutritional yeast 2 tablespoon tapioca or chick pea flour 1/4 teaspoon turmeric 1/2 teaspoon garlic 1 pinch black pepper 1 pinch salt 5 English muffins 10-15 fresh spinach leaves 5 Tomato slices Combine the first 8 ingredients in a blender until smooth. Heat a small fry pan over medium heat, spray with a small amount of oil. Spoon 1/4 cup batter into the pan. Let it cook on one side, about 3 minutes then flip and cook for about 3 minutes more. Toast an English muffin, spread both sides with melted cheeze sauce (recipe below), add the patty, top with fresh spinach and sliced tomato. Recipe will make 5 patties that can be stored in the fridge for a week or even frozen for longer. To use just re-heat on griddle or in lightly oiled fry pan. CHEEZE SAUCE ½ cup water 1 cup peeled/diced sweet potatoes ½ cup chopped onion ¼ cup plain soymilk 1-12 ounce package Soft Silken Tofu, drained ½ cup raw cashews (cover with water and soak for at least 2 hours - drain off water before using) 6 tablespoons nutritional yeast flakes 1 tablespoon garlic powder 1 teaspoon salt ¼ teaspoon turmeric powder 1 pinch black pepper 1 pinch smoked paprika In a medium saucepan, add first 3 ingredients, bring to boil. Reduce to simmer, add remaining ingredients stirring until incorporated. Transfer to blender, blend until smooth be careful with hot liquid. Will make approximately 1 1/2 - 2 quarts of Cheeze sauce that can be stored for a week in the fridge or in the freezer for even longer. Kerri Rush, Fresh Café and Market. 12493 University Ave. Clive. IA 515-221-2700 & 515.440.4700

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, August 15, 2022—Each year, harvest season inspires recipes featuring fresh tomatoes. According to the USDA, Americans consumed 34.1 pounds of tomatoes per capita in 2019. In 2021, tomatoes remained the second-most popular vegetable in the U.S. (61%) potatoes ( 62%). Tofu adds the power of high-quality plant protein to tomato recipes. One serving of water-packed tofu or silken tofu provides about 8 grams of cholesterol-free complete protein, providing all nine essential amino acids. Tofu is a healthful protein choice as well as a sustainable one. Tofu is made from soybeans that are grown sustainably. In fact, 95% of U.S. soybean farmers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Tofu/Tomato Breakfast Sandwiches are a plant-based spin on English muffin sandwiches, pairing fresh tomatoes with tofu. This open-faced sandwich features a batter-dipped patty of water-packed tofu with sliced tomatoes and spinach leaves. Serve it on a toasted muffin with a cheeze sauce featuring firm silken tofu, plain soymilk and nutritional yeast. The Soyfoods Council offers the complete recipe on its website: www.thesoyfoodscouncil.com. Silken Tofu Caprese Salad is a fresh-flavored combination of tomato slices, extra firm silken tofu slices and chopped fresh basil. Drizzle with balsamic glaze or an oil-and-vinegar dressing. Tomato, Mango and Tofu Salad is a colorful celebration of the season. Combine cherry tomatoes with fresh mango chunks, shredded basil and small dices of extra firm water-packed tofu. Drizzle with Italian dressing. Silky Gazpacho is made in a blender or food processor with silken tofu and garden-fresh tomatoes. Blend 4 chopped tomatoes, 1 clove of garlic, ½ cup chopped English cucumber and one small red bell pepper, seeded and chopped. Add ¼ cup silken tofu, ½ cup water, 1 tsp. balsamic glaze and 3 or 4 fresh basil leaves. Pulse to blend. Season to taste with salt. Whether you call it gazpacho, garden sauce for grilled tilapia, or a tomato-tofu smoothie, this tofu and tomato combination is a winner. Updated Tomato Pie is an ideal way to add more plant protein to a favorite recipe. Tomato pie isn’t pizza or a dessert, it’s a classic savory Southern pie recipe, featuring an assortment of sliced heirloom tomatoes. Add crumbled firm tofu to your favorite recipe for it. Other ingredients include chopped onion, shredded cheese such as Monterey Jack or Cheddar, mayonnaise, one egg, and chopped fresh herbs like basil and dill. Bake in a pie shell. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for the latest updates on soyfoods and your health, soyfoods cooking tips, and recipes. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Chimichurri sauce is a zesty Latin American condiment similar to pesto. Chimichurri Sauce: 2 cups lightly packed chopped parsley 3-5 garlic cloves 1 teaspoon salt ½ teaspoon freshly ground pepper ½ teaspoon chili pepper flakes 2 tablespoons shallot or onion, minced ¾ cup of vegetable or olive oil 3 tablespoons sherry wine vinegar or red wine vinegar 3 tablespoons lemon juice Cumin Rub: 1 teaspoon granulated garlic ½ teaspoon smoked paprika or Hungarian paprika ½ teaspoon whole cumin 1 pound water-packed extra-firm tofu, cut in half lengthwise Olive oil Kosher salt To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside. 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. Just before grilling, season the tofu steak with kosher salt. Place tofu directly on the cooking grate over direct heat and sear. Cook for 4-6 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 tofu into thin slices and serve with Chimichurri Sauce and Grilled garlic Bread Serves 8 as an appetizer or 4 as a main course. Grilled Garlic Bread: 8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick 4 large cloves garlic, peeled and cut in half Best quality extra virgin olive oil, preferably from Tuscany To make grilled garlic bread, grill bread, 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. Season with salt.

Ingredients 1 1/2 cups corn flakes 25 saltine crackers 1 1/4 cups cut-up firm silken tofu (9 ounces) 1/3 cup soynut butter 1 tablespoon sea salt 1 teaspoon vegetable broth powder 1/4 cup soybean oil 1 medium carrot, coarsely chopped 1/2 cup soybean oil Toothpicks 1 green bell pepper, cut into 1-inch pieces 1 (20-ounce) can pineapple chunks, drained Cherry tomatoes Barbecue sauce Instructions In a blender or food processor, puree corn flakes and crackers until fine crumbs. Pour crumbs into a medium bowl. Wipe out blender container. Puree tofu, soynut butter, salt, broth powder, 1/4 cup soybean oil, and the carrot until smooth. Stir puree into crumb mixture; form into 1-inch balls. In a medium frying pan, heat 1/2 cup soybean oil until hot. Drop tofu balls into oil a few at a time. Fry, turning balls constantly, 7 minutes or until golden. Drain on paper towels. Thread tofu balls onto toothpicks along with bell pepper pieces, pineapple chunks, and cherry tomatoes. Serve with barbecue sauce. Notes Serves 10. Per serving (5 kabobs, without barbecue sauce): 164 Calories; 4 g Protein; 19 g Carbohydrates; 1.5 g Fiber; 9 g Fat; 1.5 g Saturated fat; 0 mg Cholesterol; 819 mg Sodium

Ingredients 1- 8oz package of Flax Tempeh 1 cup pineapple Juice ¼ cup low sodium soy sauce 2 tablespoons fresh lime juice 2 teaspoons ground cumin 2 teaspoons soybean oil ½ teaspoon freshly ground black pepper, divided 1 garlic clove, minced 2 cups vertically sliced onion 1 ½ cups sliced green bell peppers ¼ teaspoon salt 4 soy blend tortillas or preferred ¼ cup chipotle salsa, divided Cooking spray Directions Cut tempeh in half crosswise then cut each half lengthwise into 4 strips. In a small saucepan add pineapple juice, soy sauce, lime juice, cumin, oil, ¼ tsp black pepper, and garlic; bring to a boil. Remove from heat. In a small bowl, add tempeh. Pour pineapple juice mixture over tempeh. Let marinate at room temperature for 30 minutes or up to 2 hours. Pre heat grill. Lightly coat onion and bell peppers with cooking spray; sprinkle with salt and ¼ tsp. black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket in grill rack; grill 5 minutes or until lightly browned, turning occasionally.Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray. Grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade. Warm Tortillas. Arrange 2 tempeh pieces, ¼ cup of onion mixture, and 1 tablespoon salsa down the center of each tortilla and roll up. Yield: 4 servings