Recipes

Missouri Soybean Programs conducted some of the first soyfoods recipe contests. Please find some of the world’s finest soyfoods recipes:

Cheese and Beef Tofu Spread

1(8 ounce) package light cream cheese, softened
1 (12.3) ounce package of silken tofu
1/2 cup soy margarine, softened
1 (2 1/2 ounce) jar dried beef, chopped
1/4 cup minced onion
1/3 cup chopped black olives
1 teaspoon dill weed
1/3 cup light mayonnaise
1/2 cup shredded cheddar cheese
1 teaspoon chopped fresh parsley

In food processor or blender, process cream cheese, tofu and margarine until there are no lumps. Add the onion, olives, dill weed, mayonnaise, cheddar cheese and parsley and process until they are mixed in thoroughly. Add beef and process briefly to mix. Chill overnight and serve with crackers or toasted party rye. Makes 45 servings.

Per one tablespoon serving: 43 calories, 3.6 grams fat, 74.7% calories from fat, 6 mg cholesterol, 118 mg sodium, 0.8 grams carbohydrates.

Heart-Healthy White Chili

1 tablespoon soy oil
1 medium onion – chopped (about 2/3 cup)
1 tablespoon minced garlic
8 ounces boneless skinless chicken breasts - cut in 1/2-inch strips
8 ounces firm tofu – cut in 1-inch cubes
1 (15 ounce) can great northern beans - drained
1 tablespoon dried oregano
1 tablespoon ground cumin
3/4 cup chicken broth
1 teaspoon red pepper flakes
Hot pepper sauce - to taste
Salt and pepper - to taste

In a heavy 4-quart saucepan, add oil and sauté onion over medium heat until transparent. Add minced garlic and chicken or turkey strips and sauté for 4 minutes. Turn heat to low, then add cubed tofu and drained beans. Pour in chicken broth. Stir in ground cumin, oregano and red pepper flakes. Turn up heat to medium and cook gently for 5 minutes. Add hot sauce, salt and pepper to taste, and stir gently. Simmer on very low heat, tightly covered, for 15 minutes. Serve over plain boiled rice with selected vegetable toppings. Makes 4 servings.

Choice of toppings: diced red or green bell peppers; diced tomato, chopped green onions, chopped cilantro, chopped parsley; or chopped red onion.

Per serving: 571.2 calories, 11.5 grams fat, 17.6% calories from fat, 33 mg cholesterol, 495 mg sodium, grams carbohydrates

Butterscotch Glazed Cinnamon Rolls (Bread machine recipe)

Dough
3/4 cup 2% low-fat milk
1 large egg
1/2 cup defatted soy flour
2 1/2 cups bread flour
3 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons soy margarine
2 teaspoons active dry yeast
Glaze
2/3 cup soy margarine, melted
1/3 cup firmly packed brown sugar
1/3 cup light corn syrup
1 cup chopped pecans
Topping
1/3 cup soy margarine, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon

For dough: Add all dough ingredients to bread machine following the manufacturers instructions. Set for dough cycle setting. When dough cycle is complete remove dough onto a floured surface. Knead dough for about one minute, let rest for 15 minutes.
For glaze: Combine the melted butter or margarine, brown sugar, and light corn syrup in a microwave safe 4-cup bowl. Heat on High for 3-5 minutes until sugar is dissolved. Add nut pieces and pour over bottom of a 13x9x2-inch baking dish that has been sprayed with a nonstick cooking spray.
For topping: Roll dough out into a rectangle, about 15x10-inches. Spread the melted butter or margarine over dough to within 1 inch of edges. Then sprinkle the sugar and cinnamon over the dough. Roll up the dough tightly on the long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut the roll into 12 even sized pieces. Place pieces into baking dish on top of the butterscotch glaze. Cover and let rise in a warm, draft-free place until doubled, about 30 to 45 minutes. Bake in a preheated 350°F oven for 20 to 25 minutes or until golden brown. (A glass dish works well to keep an eye on the browning of the bottom of the rolls.) Immediately turn pan upside down on a large tray after removing from oven. Let pan stay over rolls for a minute to let butterscotch run down over rolls. Remove pan and let rolls cool. Makes 12 servings.
Per Serving: 467.4 calories, 26.8 grams fat, 50.5% calories from fat, 19 mg cholesterol, 340 mg sodium, 50.4 grams carbohydrates

Francine’s Best Soy Cookie

2 cups soy margarine
2 1/4 cups brown sugar
2 1/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla
3 1/2 cups all purpose flour
3/4 cup defatted soy flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups quick oats
2 cups coconut
2 cups chocolate chips, or M&M’s , or butterscotch chips
2 cups roasted soynuts

Mix soy margarine, sugars, eggs, and vanilla on medium speed in mixer bowl. While this is beating, combine next five ingredients in separate bowl, then add to creamed mixture. Do not mix any longer than necessary. Add next four ingredients one at a time, until blended in. Spray cookie sheets very lightly with pan spray. Drop dough by heaping tablespoon a couple inches apart. Bake at 325° F for about 9-12 minutes or until desired color, lightly browned for chewy cookies, golden brown for crunchy cookies. Yields a very large batch.

Salted Soy Nut Roll Bars

1 box yellow cake mix
1 large egg
1/2 cup soy margarine – softened

3 cups miniature marshmallows
2/3 cup light corn syrup
2 teaspoons vanilla
10 oz bag peanut butter chips
1/4 cup soy margarine
2 1/2 cups lightly salted soynuts

Bottom layer: Preheat oven to 350°F. Combine the cake mix, egg, and margarine. Press into the bottom of a 10x15-inch pan. Bake for 10 minutes. Layer on the mini marshmallows. Return to the oven for an additional 5 to 7 minutes. Cool completely.

Topping - Combine remaining ingredients except soynuts in a saucepan. Melt over low heat, stirring well to combine. Mix in the soynuts. Spoon over the marshmallows. Cool completely and cut into bars.

Per serving: 163.6 calories, 7.3 grams fat, 39.0% calories from fat, 6 mg cholesterol, 157 mg sodium, grams carbohydrates

For additional recipes, please download and mail in the The Best of Soy order form if you are interested in purchasing our collection of the best soyfoods recipes.

© Missouri Soybean Programs
PO Box 104778
3337 Emerald Lane
Jefferson City, MO 65110
Phone: (573) 635-3819
Fax: (573) 635-5122
email: mosoy@mosoy.org