Soy Entree Recipes

Entree – 1st Place
Quick and Dirty Couscous

Marty Reighert
Sioux Falls, SD

1 cup unmade couscous  (original with sun dried tomatoes and spinach)
1 Tbsp butter (forcouscous) or a natural buttery spread made of soybean, palm fruit, canola & olive oil
1 cup water (for couscous)

• 1 package (8 oz) Morning Star Farms Chick’n Strips
• ½ red onion
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• Handful julienne cut sun dried tomatoes
• 2 Tbsp Pure vegetable (soybean) oil
• ½ tsp of Tony’s Creole Seasoning
• Salt and Pepper for taste

While these are sautéing, add couscous to a medium sized pot and make according to directions.  Some couscous directions say for butter, this is where I used the natural spread.  Add seasoning at this time.  Fluff couscous and mix in items from the sauté pan into a large bowl.

Serve and enjoy with friends.

Serves 4

Entree – 2nd Place
Tofu Sandwich

Parnet Farah
Sioux Falls, SD

• 2 firm tofu, drained
• ¼ cup Soy Protein Isolated, soak in ½ cup chicken broth
• ¼ cup finely chopped red onion
• 2 Tbsp light mushroom soy sauce (oriental section or Asian store)
• 8 shrimps, shelled, minced
• 1/3 cup chopped mushroom
• 1 Tbsp vegetable oil
• Salt and pepper to taste
• 5-6 Chinese shiitake mushroom, stemmed, and sliced; soak in warm water about an hour.
• ¼ cup shredded carrot
• 1¼ cup water
• 2 Tbsp cornstarch
• Light mushroom soy sauce, salt, and pepper to taste

Soak tofu in 2 cups chicken broth at least 30 minutes.  In medium skillet over medium heat; heat oil and add red onion, sauté until softened, add soy protein and mushroom, stir-fry about 5 minutes, season with light mushroom soy sauce, salt and pepper.  Set aside to cool.  When mixture cools down, combine minced shrimps to soy protein mixture.  Divide mixture in 4.

Cut each tofu lengthwise making 3 strips.  Lay first tofu strip on plate, mound soy protein mixture on top.  Spread mixture out to the edge.  Lay another slice on top and follow with soy protein mixture, finish with another layer of tofu slice.  Repeat procedure with another 3 slices of tofu.  Steam tofu sandwich on high heat about 15-20 minutes.

Combine carrot, shiitake mushroom, and water together; bring to boil over medium heat; season with mushroom soy sauce, salt and pepper.  Low down the heat, let simmer about 8 minutes.  Stir cornstarch with 1 Tbsp water; add to sauce mixture.  Stir until sauce slightly thickened.  Cut tofu sandwich into triangle, serve each triangle with shiitake sauce.

Serves 4

Entree – 3rd Place
No Third Entry