Linda Funk, Executive Director, The Soyfoods Council

My whole career has revolved around food, from chocolate to cheese to soy andmy mantra is “Food is Fun”.
I joined Iowa Soybean association in 1999 just after Food and Drug Administration
issued soy protein a health claim. The health claim started the food industry
exploring ways to include soy protein in many food products. I started The
Soyfoods Council, www.thesoyfoodscouncil.com, to increase the awareness ofsoy protein, soy foods and the many health benefits. It has been a fascinating anddelicious journey. When I started, I did not even know what a soybean looked
like. It has been an adventure exploring the soybean and soy food world. I havebeen to Japan seven or eight times working with Masako Tateishi on various
programs. Every time I visit, I taste as many soy food products and restaurant
dishes as possible. And when I return home, I explore ways to incorporate someof the ideas into everyday dishes to share via the website, press releases,
brochures, cookbooks and media interviews. We also create programs fordietitians, chefs and influencers.
My philosophy is to encourage consumers to add soy to their everyday diet. I callit “soy-izing” their recipes. Most consumers in America did not grow up eatingsoy, so it is unfamiliar. I show how easy it is to incorporate soy into dishes andrecipes they know and love. Edamame is the easiest way to start to enjoy soy.
And children love it. Then introduce miso, tofu and textured soy protein andmore. My goal is to have consumer and chefs say, “That is easy and I can do that!”
I always say the soy protein health benefits are the “why” of soy and the recipes
are the “how”. And then convey it is all about taste. If food does not taste good,no matter how healthy it is, people will not eat it.
At Iowa Soybean Association, I have had the great pleasure of working withsoybean farmers. Farmers are so committed to providing high quality, sustainably
produced soybeans around the world. And I have gotten to know a remarkable
young couple that farms in Corning, Iowa, Chris and Shannon Gaesser. Ray andElaine, Chris’s father and mother, began Gaesser Farms in 1977 and turned theoriginal few hundred acres into 5400 acres. Corn is grown for a local ethanol plantand soybeans are grown for Stine Seed Company. In 2012, Chris started growing
rye for their cover crop seed. In 2020, Chris and Shannon started talking withRevelton Distilling Company about growing the rye for their whiskeys. Revelton
wanted to use more of the local products from Iowa. Gaesser farms uses thelatest technology and innovations in seeds and equipment and continues to test
new practices to conserve and enhance resources. Caring for the land is a priority.
Gaesser Farms has been 100 percent no-till since 1991 and has planted covercrops since 2010. The Gaesser family believes in educating others on what they
have learned, so they host field days on their farm to bring together neighbors,
researchers and legislators to share best practices.
Shannon and Chris are foodies. They love spending time cooking together andexploring new recipes and ingredients. Recently, tofu has been a heart healthyprotein used in many of their recipes. They both look at tofu as a way to reduce
calories and get all the benefits of soy protein. They have shared a couple of theirfavorite tofu recipes.
People in America as in Japan, love desserts. The challenge is to add a little soyprotein to the dessert to make it a bit healthier. And what a great way to getpeople to enjoy tofu! Both the lemon and chocolate pudding use silken tofu.
Every time I serve these desserts, people love them. They are easy to make andthat is so important to consumers with busy lifestyles and families.
Soy is such an important protein for people around the world. Enjoy the soyjourney.

Bio- Linda
For more than 40 years, Linda Funk has chosen a career in food marketing. Her professional
experience has included extensive management experience with two large food and beverage
manufacturers, Ambrosia Chocolate and Pepsi-Cola and two of the largest commodity
associations, Wisconsin Milk Marketing Board (WMMB) and Iowa Soybean Association. Linda is
the founding Executive Director of The Soyfoods Council, where she has served for 23 years.
She has co-authored two digital soyfoods-focused cookbooks, one of which received a “Best inthe U.S.” 2022 Gourmand World Cookbook Award. Linda specializes in working with large foodand beverage manufacturers and commodity associations. She has promoted soyfoodsinternationally at in-person events, at culinary schools worldwide, through editorial placements
in major publications and travels to more than ten countries. Her clients have been featured onmajor broadcast media outlets, including NBC Nightly News, A&E, and National Public Radio.

Linda Funk, The Soyfoods Council and Paul Murphy-Spooner, United Soybean Board
conducting a soy foods demo for soybean farmers.

Chocolate Pudding Pies
111
112-ounce container silken firm tofu
cup confectioner’s sugar
cup Scharffen Berger Cocoa or other Best Quality Cocoa
tablespoon vanilla

6 individual, prepared graham crust pie shells½ pint of heavy whipping cream, whipped
fresh raspberries for garnish
shaved chocolate or mini chocolate chips for garnish
Combine tofu, confectioner’s sugar, cocoa and vanilla in a blender. Blend until smooth, thenchill for 30 minutes.
Spoon into individual pie shells or into parfait glasses. Chill loosely covered in the refrigerator
until ready to serve. Top with whipped cream, garnish with raspberries and shaved chocolate
just before serving.
Yield: 6 servings

Lively Silky Lemon Tofu Pudding
1-10 ounce jar lemon curd
1-12 ounce package silken firm tofu
Garnish with raspberries (or fruit of choice)In a blender, add lemon curd and tofu. Blend until smooth.
When ready to serve-Add lemon mixture to individual graham cracker crust shells
or layer in parfait glass with whipping cream or soy whip
Garnish with raspberries or fruit of choice.
Yield: 8-10 servings

Chris and Shannon Gaesser, in the combine during harvest.

Asian Inspired Tofu over Cauliflower & Carrot Rice
Tofu Marinade
2 tbsp soy sauce
1 tbsp sweet soy sauce
2 tsp honeySplash of rice wine vinegar

1 tsp mirin
1 tbsp siracha sauce
1 tbsp Japanese mustard
1-12 ounce package silken firm tofu, drained, pressed and cut into four pieces
1 bag cauliflower rice
10 baby carrots
1 tbsp soybean oil
Remove tofu from packaging; drain and press tofu. In a small mixing bowl, add marinade
ingredients; mix. Cut tofu in quarters, place in marinade. Marinate for 30 minutes. Chop carrots
to desired shape and size; heat carrots in a pan until desired tenderness. Cook cauliflower riceaccording to package directions. Add carrots to rice & set aside. In a fry pan add oil; heat until
hot, add marinated tofu. Save the rest of the marinade for later. Cook tofu until brown, flipping
as needed. Take tofu out of pan, add the rest of the marinade; cook until hot. Place cauliflower
rice on plates, top with tofu. Spoon marinade over as much as desired. Serve immediately.
Yield: 4 servings

Buffalo Chicken Dip with Tofu
1- 12 ounce package firm silken tofu
3/4 cup buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1- 12.5 oz canned chicken (drained)
In a medium microwave safe mixing bowl, add tofu, buffalo sauce, and ranch dressing; mix until
combined. Microwave on high for 1 ½ minutes or until hot. Using an immersion blender; blend
until smooth. Add cheese and chicken. Stir until combined. Serve with tortilla chips.
Yield: 6 servings