August Sustainable Good

The Illinois Soybean Association (ISA) checkoff program represents more than 43,000 soybean farmers in Illinois. Together, we are committed to telling the story that products made from soybeans get the job done – responsibly, economically and sustainably. 
  ISSUE 3: August 2022  

Telling the Story of Sustainability Through Soy Protein
The Illinois Soybean Association (ISA) took soy-positive messaging on the road this summer with the mobile soy protein tour. The tour, which began on June 22, allowed ISA staff, board members and farmer members the opportunity to discuss the benefits and perceptions of soy with food industry leaders and consumers.

Kid-Friendly Soyfoods For Back-To-School
Soyfoods are ideal for the back-to-school season. According to Sally Kuzemchak, registered dietitian and creator of the blog Real Mom Nutrition, some of them provide high-quality protein, iron, and fiber—three nutrients that kids really need. Soy protein and isoflavones may also help protect kids health, since they’ve been shown in research to help reduce cholesterol levels and cancer risk in adulthood.

What is the RDA for Protein, and is it Adequate?
Whether you get it from meat or meat alternatives it's clear that protein is necessary in everyone's diet. But are you getting enough to fuel your day?

Consumer Research on Plant-Based Meat Alternatives in an Era of Protein Popularity
Americans are increasingly tuning in to the sources and types of proteins we’re consuming, with a growing interest in plant-based alternatives (PBAs). PBAs are designed to mimic the flavor and texture of animal protein, many of which use soy as a primary ingredient. But just how many people are consuming these products, and why?

Authentic Indonesian Tempeh Made With Care

Mayasari "Maya" Effendi emigrated to the United States in 2004 to pursue her college degree at Purdue University in West Lafayette, Indiana. She and her husband started Indiana’s only Indonesian restaurant, Mayasari Indonesian Grill, in Greensburg, Indiana. Maya’s love for cooking authentic Indonesian dishes led to a yearning for a taste from her homeland, a true Indonesian-style tempeh.
She has been making her own tempeh long before opening her restaurant. Maya feels blessed to live amidst the soybean farms of Indiana. Maya is able to get the highest quality soybeans right in her own backyard, benefitting from her home amidst the soybean farms of Indiana. She began offering her tempeh in her restaurant, but it wasn’t long before local Asian stores took notice and started purchasing her tempeh for their shelves.

Consumer demand for Mayasari Tempeh is steadily increasing. What began as a 10-unit per week operation now requires 100 bushels of soybeans per week!

Survey Says: Consumers Want Food Made with U.S. Crops

The United Soybean Board (USB) released results of a new survey, highlighting consumer perceptions of U.S. soybeans, soybean farmers and the U.S. food supply chain. 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Chimichurri Sauce:
2  cups lightly packed chopped parsley
3-5  garlic cloves
1  teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon chili pepper flakes
2  tablespoons shallot or onion, minced
¾ cup of vegetable or olive oil
3  tablespoons sherry wine vinegar or
    red wine vinegar
3  tablespoons lemon juice
Cumin Rub:
1  teaspoon granulated garlic
½ teaspoon smoked paprika or
    Hungarian paprika
½ teaspoon whole cumin
1  pound water-packed extra-firm tofu,
    cut in half lengthwise
Olive oil
Kosher salt
To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” abut ¾-inch thick.  Brush lightly with olive oil. Press the rub into both sides of the tofu steaks.  Just before grilling, season the tofu steak with kosher salt.  Place tofu directly on the cooking grate over direct heat and sear.  Cook for 4-6 minutes.  Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes.  Cut tofu into thin slices and serve with Chimichurri Sauce and Grilled garlic Bread
Serves 8 as an appetizer or 4 as a main course.
Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick
4 large cloves garlic, peeled and cut in half
Best quality extra virgin olive oil, preferably from Tuscany
To make grilled garlic bread, grill bread, turning once, until golden on both sides, about 2 to 3 minutes per side.  Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor.  Place each piece of bread on a serving plate and brush with a thin coating of olive oil.  Season with salt.
One acre of soybeans converts to 40,000 servings of tufu or 2,500 gallons of soy milk.