2023 NDSCS Soy Recipe Winners

In 2023, the North Dakota Soybean Council was proud to sponsor a Soy Recipe Contest with North Dakota State College of Science’s (NDSCS) Culinary Arts Program. Below are the recipes and photos from the culinary students who won 1st, 2nd and 3rd place. Congratulations to the winners!


1st Place

Miso-ginger marinated salmon with brown rice and pineapple edamame salsa and honey soy glaze-
By: Grace Stumpf

4 servings

  • 1/4 cup white miso
  • 1/4 cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 4 salmon fillets, 8 ounces each
  • Salt and pepper
  1. Combine everything but the salmon. Once combined, place salmon in a baking dish and pour marinade over it. Cover and refrigerate for 30 minutes. Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.


  1. Cook brown rice according to bag instructions.


Pineapple edamame salsa  

  • 3 cups chopped fresh pineapple
  • 1 cup frozen, shelled edamame beans thawed
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup red onion
  • 2 tbsp jalapeno
  • Soybean oil
  • Soy sauce
  • Lime juice
  • Cilantro
  • Salt to taste
  1. Combine pineapple, edamame, coconut, red onion, and jalapeno. Combine the rest of the ingredients to taste and toss with previous pineapple mixture.


Honey soy glaze  

  • 1/4 cup honey
  • 2 tbsp soy sauce

Combine and cook overheat until just thickened then serve.


Serve on a circular plate. Brown rice ring molded in the center with the salmon leaning against it. Salsa in a line on top of the salmon as well as next to it. With the glaze around the edge of the dish in a circle.

2nd Place

Edamame Hummus
By: Amber Gagnon


  • 2 cups Edamame, shelled and cooked according to package directions
  • 1⁄2 cup canola oil
  • 1 Lemon, juiced
  • 1 tbsp Garlic, chopped
  • 3⁄4 teaspoons Cumin, ground
  • 1⁄2 teaspoon Salt
  1. Cook edamame according to the package, then puree until smooth.
  2. add oil, lemon juice, garlic, cumin, and salt in a food processor for 30 seconds, scraping sides twice until almost smooth.
  3. Cover and refrigerate until ready to serve.

1b. Crackers for hummus (app.)

Ingredients- 1 serving

  • 1 garlic-flavored pita bread
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1tbsp olive oil
  • Preheat your oven to 350ºF (180ºC).
  1. Slice pita bread into eights and spread chips out on a parchment paper-lined baking sheet.
  2. In a small bowl, combine the olive oil, salt, and pepper, and brush onto both sides of the chips.
  3. bake for 10-12 minutes until golden and crispy.

Main Dish

Soy Nutrition & Health

1st Place

TVP Spring Rolls
By: Trisha Laveau



1 c Bob’s Red Mill Texturized Vegetable Protein (TVP)

¾ c chicken broth or prepared miso soup broth

1 c Monterey Jack or pepperjack soy cheese, shredded

½ c canned black soybeans, drained and rinsed (optional)

½ c canned roasted sweet corn, drained (optional)

¼ c cilantro, finely chopped

½ red bell pepper, roasted (seeds, skin and veins removed), finely chopped

1 jalapeno pepper (seeds and veins removed), finely chopped

2 green onions, finely chopped

2 garlic gloves, finely chopped or minced

1 tsp freshly squeezed lemon or lime juice

1 tsp smoked paprika (or regular)

1 tsp cumin

1 tsp chili powder

Kosher salt, or to taste


10-12 spring roll pastry wrappers (or egg roll wrappers) – open package and keep covered with clean towel


Small dish of water, room temperature

Vegetable oil for frying


  • Prepare TVP according to basic package directions using the broth.
  • Roast red bell pepper in oven on broil until skin is fully blackened on all sides (turning as needed); cool 5-10 minutes in covered bowl; remove skin, stem, seeds, and veins; finely chop. Alternatively, use prepared roasted red peppers in the jar (drain liquid).
  • Combine paprika, cumin, chili powder and salt in a small bowl; mix well.
  • Combine all other ingredients together in a medium-large bowl and mix well. Add seasonings to TVP mixture and mix well making sure all ingredients are well coated with seasonings.



  • Line a cookie sheet with parchment or waxed paper.
  • Line another cookie sheet with two layers of paper towels. Keep more paper towels handy.
  • Using the above diagram as a guide, spread about 2-3 tablespoons filling on each pastry or eggroll wrapper as shown with dotted line (1); fold bottom corner tightly up over filling (2); fold both sides over snugly (3) and continue rolling upward, leaving a small triangle space at the top (4). Using your fingers, wet the triangle space with a little water, finish rolling up, and gently press to seal top.
  • Set roll aside on parchment/waxed paper-lined cookie sheet and repeat with remaining wrappers. Do not let rolls touch each other. Cover lightly with a clean towel until all wrappers are rolled.



  • Heat vegetable oil (about ½ -1 inch) deep in a deep-sided pan to about 375 degrees. The oil is ready when the tip of a wooden spoon handle is inserted into the oil and bubbles form around it.
  • Using metal tongs, place as many rolls as possible into hot oil without rolls touching each other or overcrowding the pan, and fry until golden brown. Using tongs, turn rolls as needed to ensure even browning all around.
  • Remove rolls from hot fry oil and place on paper towel-lined cookie sheet.
  • Cover rolls with another layer of paper towels to remove excess oil. You can keep rolls on cookie sheet in warm (175°-200°) oven while frying other rolls and preparing dipping sauce.


Dippin’ Sauce


1 c silken tofu, pureed

½ tsp freshly squeezed lemon or lime juice

½ tsp Sriracha

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp chili powder

½ tsp smoked paprika (or regular)

½ tsp dried oregano

½ tsp Kosher salt

¼ tsp ground black pepper

Cayenne pepper, to taste


  • Combine all dry ingredients in a small bowl and mix well.
  • Using an immersion blender, hand mixer or blender, puree tofu with lemon juice.
  • Add seasonings to tofu puree and mix well. Stir in sriracha.
  • Transfer to a small bowl and serve immediately or…
  • For a richer flavor, make the sauce ahead of time and chill for at least 2 hours in a sealed container before serving with spring/egg rolls.

2nd Place

TVP Nachos with Black Soybeans and a Soymilk Nacho Cheese Sauce

By: Grace Madler

Yield: 2 Servings


  • ½ cup TVP
  • ¼ cup + 3 Tbsp Water + extra for cook time
  • 4 tsp Taco seasoning + 1 tsp for the corn
  • ¼ cup black soybeans
  • ¼ cup roasted corn
  • ½ of onion, minced
  • 2 cloves garlic, minced
  • Your favorite tortilla chips
  • 1 Tbsp flour
  • 1 Tbsp butter + ½ Tbsp.
  • 1 ½ cup soy milk
  • 1 cup cheddar cheese
  • ½ jalapeno
  • Salsa
  • Shredded lettuce
  • Sour cream
  • Salt to taste
  • Pepper to taste



  1. Preheat the oven to 350 degrees F. Mix the corn, taco seasoning, salt and pepper and spread on a baking sheet. Roast for 10 minutes or until golden brown when the oven is preheated. Roast the jalapeno as well, separately. When the jalapeno is done roasting, put in a bowl and cover for 5 minutes.
  2. Boil the ¼ cup water and 3 tablespoons of water and the 4 teaspoons taco seasoning. Remove from heat and stir in the TVP. Let sit 5-10 minutes.
  3. Peel the jalapeno and cut into small mince. Set aside.
  4. Heat 1 tablespoon of butter in a pan over medium-low heat. Add 1 tablespoon of flour and stir together until it is a light golden color. Add the cold soy milk in slowly. Add salt and pepper. Add the cheese and melt. Add the jalapenos and keep warm.
  5. Take ½ a tablespoon of butter and heat that up. Sautee the onions and garlic. Add the TVP and Black soybeans in the pan with the onions and garlic along with some water.

Take as many tortilla chips you desire and put them on a plate. Add the TVP and black soybean mixture. Add the nacho cheese. Add the corn. Add the lettuce. Add the sour cream. Add the salsa. Enjoy!

3rd Place

Tofu Tacos with Mango Pico

By: Sean Maddock

  • Small flour tortillas x2
  • Firm tofu 12 oz.
  • Soybean oil 2 Tbsp
  • Paprika 1 tsp.
  • Onion powder 1 tsp.
  • Garlic powder 1 tsp.
  • Salt 1/2 tsp
  • Mango 1/2 cup
  • Tomato 1/2 cup
  • Jalapeno 1 Tbsp.
  • Red onion ¼ cup
  • Lime juice 1/8 cup
  • Red cabbage (shredded) ½ cup
  • Mayonnaise ¼ cup
  • White distilled vinegar 1 Tbsp.

Crumble the tofu with your hands into ground meat sized pieces. Then season with paprika, onion powder, garlic powder, and salt. Place in an oven at 350F for 10 minutes on a small sheet tray.

Small dice the mango, tomato, jalapeno, and red onion (roughly ¼ inch cubes), then combine all into a bowl with the lime juice. Mix well.

Fry your tortillas on one side only in the soybean oil over medium high heat until a golden color is present.

In a bowl combine your shredded red cabbage, mayonnaise, and white distilled vinegar in a bowl and mix well.

Remove the tofu from the oven and prepare to assemble. In the tortilla, lay a base of the red cabbage coleslaw, then the seasoned tofu, and finally the mango Pico. Enjoy!


1st Place

Vanilla soymilk ice-cream with caramel, soy nut butter, and chocolate covered soy nuts

By: Grace Madler


Ingredients                                                                                  Yield: 4 servings

-2 cups powdered sugar

-8 egg yolks

– 2 teaspoons corn starch

– 4 cups original soy milk

– 2 vanilla beans

– ¼ cup caramel sauce + some for topping

– ¼ cup soy nut butter + some for topping

– ¼ cup chocolate covered soy nuts + some for topping



  1. Cut vanilla beans in half to remove the seeds.
  2. Heat up the soy milk and add the vanilla bean seeds and the pod.
  3. While the soymilk is heating up, mix the powdered sugar, egg yolks, and corn starch.
  4. Remove the vanilla bean pod from the soy milk.
  5. Slowly add the soy milk to the egg mixture while whisking continually.
  6. Heat the mixture on low until it thickens.
  7. Let the mixture cool in the refrigerator for 2-3 hours.
  8. Place the mixture into an ice cream maker and start it.
  9. Swirl in the caramel, soy nut butter and chocolate covered soy nuts.

Scoop and top with more caramel, soy nut butter, and chocolate covered soy nuts.

2nd Place

Chocolate Mousse Croissant
By: Amber Gagnon


  • 2 cups roughly chopped dark chocolate
  • 1 package (12 oz.-340 g) organic silken tofu at room temperature, drained
  • 4 tablespoons maple syrup or agave
  1. Melt chocolate in the microwave or over the stove using the double boiler method. Cool until room temperature
  2. blend tofu at room temp with chocolate and honey or agave until smooth.
  3. Put into fridge and store with saran wrap on top.

Croissant recipe (dessert)
Ingredients-Makes 10 servings

Using a scale measure out the following:

  • 6 oz all-purpose flour or bread flour
  • 0.166 oz salt
  • 1 oz granulated sugar
  • 3.5 oz milk
  • 0.166 oz active dry yeast
  • 4 oz softened unsalted butter
  • Egg wash as needed
  1. Combine flour, salt, and sugar together in a mixing bowl with a dough hook
  2. Warm milk at approximately 90ºF, and stir in yeast.
  3. Add yeast mixture to dry ingredients. Stir until combined then knead on medium speed for 10 minutes
  4. Place dough in a large floured bowl and let rise for one hour or until doubled in size.
  5. While the rising roll out the butter in between two pieces of parchment paper or plastic wrap. 8 inches by 11 inches and chill.
  6. After the dough has risen punch the dough down and roll it out into a rectangle approximately ½ inch thick. Enough to enclose the rectangle of butter with the dough completely. Brush off the excess flour.
  7. Then fold into thirds and wrap in plastic wrap and chill for 20-30 minutes
  8. Repeat the process two more times, chilling between each turn. Then chill the dough overnight. Before shaping and baking.
  9. Cut ¼ the block of dough to shape and roll out into a rectangle to ¼ inch thickness.
  10. Cut dough into uniform triangles, then starting with the large end roll each triangle and shape it into a crescent, and place it onto a baking sheet lined with parchment paper.
  11. Brush lightly with egg wash and proof until doubled but don’t allow the butter to melt.
  12. Bake at 375ºF until golden brown, approximately 12-15 minutes.

3rd Place

Citrus Tofu Tarts

By: Abigail Schaefer

Ingredients for filling

  • 1c Marshmallow fluff
  • 2-3 tbs Fresh lemon or orange juice
  • Lemon/orange zest
  • 6oz Silken tofu
  • ½c Powdered sugar
  • 3 Egg whites
  • Prepared pie crust
  • ¼ c Flour


  1. Preheat oven to 325 degrees.
  2. Take pie crust and cut out large circles (approx. 4”) and sprinkle with flour.
  3. Place the cut outs on the back of a muffin tin (so the tin is upside down), gently mold the crust to the tin.
  4. Place in oven and bake until golden. (10-12 minutes) Once done let cool completely.
  5. Before mixing, press tofu with paper towels extract as much moisture out as possible.
  6. While the crusts bakes, in a stand mixer, combine marshmallow fluff, fruit juice, powered sugar, and tofu and mix well.
  7. In a separate bowl whisk the egg whites until soft peaks form, then add an additional ¼ c powdered sugar and whip until stiff peaks form.
  8. Gently fold egg white mixture into the tofu mixture with a rubber spatula just until just combined (DO NOT OVERMIX)
  9. Take filling and place in a pastry bag. Fill the cooled crust in circular motion. Sprinkle with lemon or orange zest.
  10. Toast in a broiler until filling is slightly golden brown and warm throughout.
  11. Serve warm and enjoy!
NDSCS culinary students Grace Stempf, Trisha Laveau, and Grace Madler showcase their first-place dishes.
NDSCS culinary students Amber Gagnon and Grace Madler showcase their second-place dishes.
NDSCS culinary students Sean Maddock and Abigail Schaerfer showcase their third-place dishes.