Soy Entree Recipes

Entrée - 1st Place
Chipotle Lime Tofu Wrap

Jonathan Andrew Ricks
Sanford Hospital

  • 2 chipotle peppers in adobo sauce
  • 2 large limes
  • 1 package (12 oz) of soft tofu
  • 1 package (12 oz) of extra firm tofu
  • Cajon seasoning, to taste
  • 4 chipotle wraps
  • 4 cups spring mix
  • ½ cup diced tomatoes
  • 1 large cucumber seeded and julienned
  • 3 cups caramelized onions
  • 2 cups soy cheese shredded

Blend peppers, soft tofu and 1 lime in food processor. Refrigerate overnight. Drain firm tofu and slice into 4 pieces. Marinate in the juice of second lime and refrigerate overnight. Drain tofu and season with Cajon seasoning. Pan fry 2-3 minutes on each side.

Grill a chipotle wrap for a few seconds.    Brush on 2 Tbsp of the Chipotle lime sauce. For each wrap add, 1 cup of spring mix, 2 Tbsp. tomatoes, ¼ of the cucumbers, ¾ cup caramelized onions, sliced tofu and ½ cup shredded cheese.

Roll up and slice.  Garnish.  Serve



Serves 4

Entrée – 2nd Place
Asian Vegetarian Stir Fry with Noodles and Spicy Peanut Sauce

Mary Griffin
Avera Heart Hospital of South Dakota

  • 1 package firm or extra firm tofu sliced in strips, marinated and baked
  • 1 cup green soybeans
  • Favorite stir-fry vegetables
  • 4 servings cooked Asian noodles

Sauce:

  • 1/4 cup rice vinegar
  • 3 Tbsp smooth peanut butter
  • 1 Tbsp ground ginger
  • 2 tsp sesame oil
  • ½ cup water
  • ½ cup chili sauce
  • 1 tsp garlic (minced)
  • 1/8 tsp cayenne pepper
  • 1 Tbsp honey
  • 1/3 cup lite soy sauce


In medium saucepan cook sauce ingredients over moderate heat, stirring till smooth and heated through.  Set aside on low heat.

Boil 4 servings of Asian noodles and keep warm.  In small amount of olive oil stir-fry 1 cup green soybeans and your favorite stir-fry vegetables such as summer squash, julienne carrots, onion slices, bell peppers, broccoli, etc.  Stir-fry vegetables until tender crisp.

To Serve:  Place noodles in serving dish, top with stir-fry vegetables, ¼ of the baked tofu strips, and peanut sauce.


Serves 4

Entrée – 3rd Place
Hearty Dakota Chili

James Haas
Avera Heart Hospital of South Dakota

  • 1 quart water
  • 2 cups beef stock
  • 2 cups dehydrated textured vegetable protein (TVP)
  • 2 onions (diced)
  • 1 tsp cinnamon
  • 1 ½ tsp salt
  • 2 tsp Worcestershire sauce
  • ½ oz unsweetened chocolate
  • 4 cloves garlic (minced)
  • 1 can (16 oz) tomato sauce
  • 1 can (15 oz) soybeans
  • 6 Tbsp dark chili powder
  • 2 Tbsp vinegar
  • 1 tsp cumin
  • ½ tsp crushed red pepper
  • 1 bay leaf
  • 5 whole allspice
  • 1 cup green soybeans


Boil beef stock.  Add 2 cups of TVP to beef stock, stir and let stand for 5 to 10 minutes, will make 4 cups of TVP.  After TVP is hydrated, combine TVP and 1 quart of boiling water in a stockpot.  Add diced onions, cinnamon, salt, Worcestershire sauce, unsweetened chocolate, minced garlic, tomato sauce, dark chili powder, vinegar, cumin, and crushed red pepper.

Make spice bag for bay leaf and whole allspice and add to stockpot.  Simmer for a least 1 hour.  Remove spice bag.  Warm green soybeans in microwave.

Serve over whole-wheat pasta and garnish with warmed green soybeans.



Serves 8