Culinology - December 2021 - 16

INGREDIENT trends
To make a front-of-package claim, protein
must be calculated as a complete protein.
©kondratya - adobe.stock.com
or mayonnaise. It is a source of complete
vegetable protein to make dips, sauces and
smoothies and needs no refrigeration until
opened.
" Tofu-based items are very trendy, " said
Chef Aaron Holt, a culinary consultant to
Sysco Foods Iowa and owner of Doolittle
Farms, both based in Ankeny, Iowa. " Tofu is
so versatile. The firmer forms are great for
searing or grilling as center-of-plate proteins. "
He created a green goddess-type dressing
with the soft tofu as a base. Lots of green
ingredients are central to this dressing, Mr.
Holt said. He blended the silken tofu with
avocados, basil, cilantro, roasted poblanos
and charred green onions. Some chili-infused
honey adds sweet heat, while apple cider
vinegar gives it punch.
" You add some Dijon mustard for
marinated and seasoned baked coconut
flakes deliver flavor and crunch.
Don't forget soy
Tofu is one of the original complete vegan
proteins, and too often ignored by culinary
professionals. Tofu is made from soybeans,
which contains all nine essential amino acids
in the right ratio. Tempeh and edamame, also
forms of soybeans, are complete proteins, too.
A favorite menu item from Chicago-based
Meez Meals, a meal kit delivery concept
that provides prepped and ready-to-cook
ingredients for healthy gourmet meals made
at home, is the Himalayan red rice with
Bangkok basil crunch. The rice bowl starts
with an Asian-inspired basil crunch made
from fresh basil, ginger, coconut and ground
peanuts. It gets mixed with the cooked rice,
baked organic tofu and roasted kale.
The Soyfoods Council, Des Moines, Iowa,
and The Iowa Restaurant Association, likes
to work with Iowa chefs to create consumerfriendly
recipes using soy. Recently several
chefs were charged with creating an original
salad dressing featuring Mori-Nu Silken Soft
Tofu as the base. Produced by Morinaga
Nutritional Foods Inc., Torrance, Calif., the
tofu is intended to be used as a low-fat,
heart-healthy alternative to sour cream
16 | Culinology | DECEMBER 2021
emulsification and lemon for acidity, " Mr.
Holt said. " The lemon really brightens up
the flavors. "
He used the dressing on mixed greens
that were served as part of a deconstructed
avocado toast platter. It included grilled toast
points, sliced avocado with everything bagel
seasoning (seeds are a source of complete
plant protein), sliced tomatoes, sliced
radishes, pickled onions and a whole grain
blend of farro, quinoa and rice.
Linda Funk, executive director of The
Soyfoods Council, said tofu is a blank slate
waiting to be infused with flavor.
" These soy salad dressings demonstrate
how easy it is to incorporate plant protein into
your diet, " Ms. Funk said.
Jessica Dunker, president and chief
executive officer of the Iowa Restaurant
Association, said, " Chefs are always looking
for new ways to delight patrons with their
creativity. Soft-silken tofu is a double win.
It has a great texture and format to capture
flavors and fantastic health benefits. "
Chef Kevin Scharpf, owner of Brazen
Open Kitchen Dubuque, Iowa, created a
vegan charred onion miso ranch dressing.
The unique fusion of flavors complements
everything from salad to sushi.
" You do not want to drain the tofu, " Mr.
Scharpf said. " You want all the juice that
Culinology - December 2021

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