For free recipes and more info on soyfoods, email or call 1-888-469-6409.  

Protein and Oil for the food industry

Products containing soy oil and protein can be found throughout the supermarket. That’s because soy is more than just tofu. In fact, the food industry uses about three-quarters of all U.S. soy oil in consumer food products like baked goods, cooking oils, salad dressings, snack foods and more. Commonly sold as vegetable oil, soy is the No. 1 source for cooking oil. To meet the needs of the food industry, the checkoff supports research to expand the production and use of soy oil for human consumption.

Simply Soy

Check out NDSU’s “Simply Soy – Teaching Package”.  Explores the wide variety of soy products available, their use in foods and their health benefits.

High Oleic

Four billion pounds per year. That’s how much of the edible oil market the U.S. soy industry has lost since the onset of trans-fat labeling in 2006. But now the soy industry is uniting behind high oleic soy oil, which contains no trans fats and less saturated fat than commodity soy oil.

The food industry prefers the oil for higher functionality in frying and baking applications due to a longer fry and shelf life without the need for hydrogenation and because it contains less saturated fats and no trans fats. The industrial sectors can also benefit from higher functionality using high oleic for expanded lubricant applications thanks to better cold flow properties than conventional soy oil.

The soy checkoff recently committed to an industry partnership to increase the availability of high oleic soybeans around the country, setting a goal to have high oleic soybeans planted in 25 million acres by 2023.

High oleic will increase the value of U.S. soybeans and U.S. soy oil. Farmers can expect to see a price increase per bushel up to $1.23, which results in an additional $4 billion to soybean farmers nationwide.

Soy Connection

Soy Connection, a website sponsored by the United Soybean Board, provides an overview of many types of food products that contain soy. recipes and the benefits of using soybean oil.

The free Soyfoods Guide is a great tool for the general public seeking quick tips, recipes and information about soyfoods.


The Soyfoods Council

The Soyfoods Council works to educate people on the health benefits and culinary applications of soyfoods.


Soy Recipes

Below are some easy and delicious soy recipes.

Elizabeth’s Chocolate Pudding Pies

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ.  This desert is so easy and incredibly delicious, a real show stopper.

  • 16-ounce container silken firm tofu
  • cup confectioner’s sugar
  • cup Scharffen Berger Cocoa or other Best Quality Cocoa
  • teaspoon vanilla
  • tablespoon corn syrup
  • individual, prepared graham crust pie shells
  • ½     pint of heavy whipping cream, whipped fresh raspberries for garnish shaved chocolate or mini chocolate chips for garnish
  1. Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender.  Blend until smooth, then chill for 30 minutes.
  2. Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.
  3. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.


Easy Stuffed Shells

18         large pasta shells
1            26-ounce jar of your favorite pasta sauce
1            egg
1            (12.3-ounce) package silken soft tofu (mashed)
2            cups shredded mozzarella cheese, divided
¾           cups grated Parmesan cheese, divided
2            tablespoons chopped fresh parsley

  • Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley.
  • To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  • Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. 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;


Edamame and Corn Salad

 2 T. balsamic vinegar
2 T. cider vinegar
1 T. brown sugar
1/2 t. ground cumin
1/2 t. onion powder
1 clove garlic, minced
1 1/2 c. cooked shelled edamame
1 1/2 c. cooked corn
1/2 c. chopped red bell pepper

  • In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat
  • Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
  • Serve. Serves 6
  • Short cut- use ½ cup of bottled balsamic vinegar dressing and add 1 teaspoon of cumin, stir to combine. Pour over edamame, corn and red pepper. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.


Tofu Ranch Dressing with Veggie Tray

Chef George Formaro – Gateway Market & Cafe

1 package soft silken tofu
5 tablespoons soybean oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoon salt or to taste

In a food processor, add all ingredients, blend. If too thick add water to thin.


1 lb. fresh strawberries, hulled
3/4 c. hot water
1 (0.3 oz.) pkg. sugar free strawberry gelatin
3 oz. light cream cheese (Neufchatel)
1 lb. soft tofu, rinsed & drained (about 2 1/2 c.)

  • Reserve 5 whole strawberries for garnish. Slice remaining strawberries in 1/4″ slices. Arrange about 21 slices around sides of 9″ pie plate. Set remaining strawberry slices aside.
  • In 2 cup measure, place water. Cover with plastic wrap. Microwave at high for 1 1/2 to 3 minutes or until boiling. Add gelatin. Stir until gelatin dissolves. Set aside.
  • In small mixing bowl, microwave cheese at high for 15 to 30 seconds, or until softened.
  • In food processor or blender, place reserved strawberry slices, the cheese, gelatin mixture and tofu. Process until smooth. Pour into pie plate. Cover with plastic wrap.
  • Refrigerate at least 8 hours, or until set. Slice reserved strawberries for garnish.
  • 8 servings, 90 calories per serving, 5 g. fat.
  • Recipe courtesy of
© 2018 North Dakota Soybean Council | 4852 Rocking Horse Circle South | Fargo, ND 58104 | Phone: 701-566-9300