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 carrots and spinach. Chef Woodman finishes his signature dish with zahtar vinaigrette.
Executive chef Tucker Yoder of Clifton Inn in Charlottesville, VA, offers vegan and vegetarian guests a selection of seasonal menu items. Ideas are inspired by the inn’s kitchen garden, and the farm that supplies the Clifton Inn kitchen. Examples of chef Yoder’s specialties include smoked celery root with housemade tofu, celery root kraut, pickled ginger and almond granola.
For the month of April, including Earth Day on April 22, Chef Michael Cappon of Isabella’s in Conshohocken, PA, has introduced a Mediterranean-inspired vegetarian menu. Chef Cappon says, “Isabella has many guests that lead the vegetarian lifestyle. We want them to come to Isabella and have a full dining experience and not have to pick from a few select ideas. I believe it is the next step for Isabella, as it flows with caring for the environment, as well as taking our food to the next level.” Highlights include appetizers such as toasted chili tofu with Marcona almond and saffron crema, and main plates like red lentil and quinoa salad with marinated tofu.
Check out the following ten recipes for more ideas that demonstrate the variety that soyfoods can add to restaurant menus.
Soy Pumpkin Custard Ice Cream
From chef George Formaro, Gateway Market and Cafe, Des Moines
Tempeh Reuben
From chef/author Mark Reinfeld, Vegan Fusion, Kapaa, HI
Butternut Squash Pave
From chef John Andres, BOS Restaurant, Des Moines
Lemongrass-Smoked Beef Tenderloin with Edamame Dumplings
From chef Brian Sonksen, Soho Sushi Bar & Deli; The Stuffed Olive, Cedar Falls, IA
Gnocchi with Vegetables and Edamame
From chef Scott Stroud, Centro Restaurant, Des Moines
Soy Lemon Pudding Cake
From chef Christopher Koetke, Associate Dean of The School of Culinary Arts, Kendall College, Evanston, IL
Tofu Gratin
Edamame Tofu Croquettes
Unsinful Soy Frappe
Coffee Chococcino
