Soyfoods Add Plant Protein to Garden Produce
By The Soyfoods Council
Eating healthier is easier, when fresh fruits and vegetables are in season. Apples, tomatoes, bell peppers, salad greens, corn and carrots offer numerous ways to express your creativity, especially when you combine them with soyfoods like tofu, edamame and soymilk.
The Soyfoods Council offers simple ideas for creating seasonal soups, sauces and salads. Soy not only complements fresh fruits and vegetables, it also offers a convenient way to add 7 to 8 grams of cholesterol-free plant protein to your recipes.
According to the International Food Information Council’s 2024 Food and Health Survey, 71 percent of consumers are now trying to eat more protein. The reasons they give are tied to wanting more energy, healthy aging, weight management and digestive health. Soyfoods address all those priorities.
Visit The Soyfoods Council website for frequent updates on new research about ways that soyfoods can have a positive influence on your health. You’ll find plant-forward recipes, such as the following: • Creamy Apple Vinaigrette with baby spinach, candied walnuts, green apples and goat cheese – The salad’s name almost says it all. However, the flavor and texture of the tofu-based salad dressing are what set this seasonal salad apart.
• Carrot and Potato Soup – This soup combines sauteed leeks, carrots, potatoes and frozen shelled edamame, simmered in chicken broth. Add soft silken tofu and puree the cooked soup. Serve soup warm or chilled.
• Curried Corn and Pepper Chowder – a soymilk-and-vegetable-stock-based soup that highlights fresh corn, and red and green bell peppers. Curry powder and shredded cheddar add flavor to this hearty soup.
For detailed recipes and more recipe ideas, such as Zucchini Lasagna with Tofu Ricotta, featuring fresh tomatoes and zucchini, visit thesoyfoodscouncil.com.
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 market, about the many benefits of soyfoods.
