The Soyfoods Council reminds us that April is National Soyfoods Month, the ideal time for exploring the versatility of plant-based protein. Tofu, edamame, soymilk and tempeh are just a few of the ingredient ideas. Menu ideas from chefs around the country demonstrate the possibilities. For example, housemade chickpea tofu is a specialty of executive chef and co-owner Stewart Woodman at Heidi’s Minneapolis. The chickpea tofu is fried until it’s crisp, and served over creamed ...
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