Soy Entree Recipes

Entrée – 1st Place

Tamale Pie
Brenda Kientopf
Garretson, SD

Filling
1½ cup TVP
1 lb ground beef
1/2 cup chopped onions
1/4 cup chopped jalapeno
1/2 cup sliced black olives
1/2 cup soybeans
1/2 cup corn
2 cups salsa
15 oz can diced tomatoes, drained well
1/4 tsp cayenne pepper
1 Tbsp chili pepper
1 Tbsp onion powder
1 Tbsp garlic powder

Brown ground beef and chopped onions over medium heat.  Add remaining ingredients and mix well.  Place mixture into a 10-inch deep pie pan.  Set aside.

Topping
1 cup corn
1 cup tofu
2 Tbsp chopped jalapenos
4 oz soy cheddar cheese
2 eggs
1/2 cup canola oil
1 cup corn meal
1 Tbsp baking powder
3 Tbsp sugar

Puree 1/2 cup corn and tofu.  Add remaining tofu, jalapenos, eggs, oil and mix well in food processor.  Add cheese, corn meal, baking powder, sugar, and remaining corn.  Mix well and spread on top of meat mixture.   Bake at 325° F for 30-40 minutes or until corn bread mixture is golden brown.

Yield:  8 servings

Entrée – 2nd Place

Grilled Vegetable Tofu Anti-Pasta Lasagna with TVP Ragout
Roger Titze
Avera Behavioral Health Center

Grilled Anti-Pasta Lasagna
12 oz tofu
1/2 large yellow squash
1/2 zucchini
1/2 red onion
4 sprigs basil
4 slices mozzarella (tofutti-tofu, soy protein, soy oil)
Salt free seasoning, to taste (Paul Prudhommes Magic)

Slice tofu, squash, zucchini and onion into uniform pieces.  Place in a pan and season to taste.  Place vegetables on preheated grill and cook until grill marks are present.

TVP Ragout
4 oz textured vegetable protein
1 oz Italian seasoning
1 oz balsamic vinegar
1 cup diced tomatoes
2 cups tomato sauce

In a saucepan, cook the diced tomatoes.  Add the balsamic vinegar and TVP and cook for 5 minutes, let simmer until needed.

Layer the vegetables and tofu on a pan with a dollop of the ragout in between each layer.  Top each pile with one slice of mozzarella cheese and place in the oven at 350° F until they reach an internal temperature of 150° F.  Serve with the remaining sauce and top with basil.

Yield:  4 servings

Entrée – 3rd Place

Stuffed Bell Peppers with Tofu & Chicken Soy Served with Red Soy Alfredo
Paul Luttmann
Avera McKennan Hospital & University Health Center

Stuffing Mix
1/2 cup cubed firm tofu
1/2 cup chopped soy protein isolate (chicken)
1 Tbsp minced garlic
1/2 cup diced tomatoes
1/4 cup diced green peppers
1/4 cup diced purple pepper
1 Tbsp diced garlic clove
1/2 cup diced onion
Soy/olive oil (50/50), as needed
2 Tbsp soy breadcrumbs
2 Tbsp soy mozzarella
2 whole green peppers

Sauté diced green peppers, purple pepper, garlic and onions in pan with 2 tsp oil until translucent.  Add soy protein isolate and tomatoes and sauté until hot.  Mix in tofu and set aside.

Slice whole green peppers in half lengthwise and remove seeds.  Stuff peppers with mixture and place in baking pan.  Place in oven at 350° F until tender and stuffing is hot.

Alfredo Sauce
2 cups soymilk
1/4 cup diced green peppers 
1/4 cup diced onions
2 Tbsp minced garlic
¼ cup diced tomatoes
Cornstarch, as needed
1 cup soy Parmesan
Salt, to taste
Pepper, to taste
2 Tbsp minced peppers

Sauté green peppers, onion and garlic with 1 tsp oil until translucent.  Add soymilk and bring to a simmer.  Add cornstarch to thicken until desired consistency.  Add soy Parmesan cheese and whisk to melt.  Add tomatoes and stir until simmering.  Season to taste. 

Place stuffed peppers on serving plates and spoon sauce mixture over the top of each pepper, garnish with minced peppers.

Yield:  4 servings