ANKENY, Iowa — The Soyfoods Council offers an array of after-school snack ideas. Soy protein satisfies snack cravings and keeps hunger away until dinnertime. Offering more healthful after-school snacks makes sense. According to CDC health data, approximately 20% of U.S. children and adolescents are obese. Also, a new study presented at the 2024 annual meeting of the American Society for Nutrition strengthens evidence for the health benefits of isoflavone-rich soy foods for school-age children. The benefits may possibly include better attention and thinking abilities.
Water-packed tofu is a versatile soy food with a neutral flavor. It provides about 8 grams of complete protein for a 3-ounce serving, while silken tofu offers approximately 8.5 grams. A ¼-cup serving of TVP (Textured Vegetable Protein, also called TSP, Textured Soy Protein) offers 11 to 13 grams of protein. Soynuts have 10 grams of protein per ¼ cup, and 2 Tablespoons of soynut butter have approximately 7 grams of protein. Here are three easy snack ideas featuring these soy foods.
Tofu Banana “Yogurt” is made in a blender with tofu rather than yogurt. It’s a quick snack, consisting of a package of soft silken tofu, one ripe banana, flavored with 1 teaspoon vanilla extract, and 2 Tablespoons each of agave syrup and lemon juice. Serve it with granola and top it with fresh berries.
Cookies are a great snack because they can be made ahead of time. Chocolate Chip Tofu Cookies build on a classic favorite. The difference is that they incorporate oatmeal, ¼ cup soy flour, TVP and water-packed soft tofu. Soy flour imparts a nutty flavor, TVP adds protein, and tofu replaces the egg and contributes to the crunch-chewy texture.
If you don’t have time to bake, No-Bake Chocolate Cookies are a convenient option. You can save yourself even more time by making a double batch, because the cookies disappear quickly. They are also a good choice for those who avoid peanuts. Make these satisfying cookies with a boiled mixture of sugar, cocoa powder, soymilk and a Tablespoon of butter. Add rolled oats, soynut butter, chopped soynuts and a teaspoon of vanilla extract. Drop the cookies onto a sheet of parchment paper or waxed paper and allow them to cool before serving.
For complete recipes and more ideas with appeal for hungry kids, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll find cooking tips, free digital cookbooks to download, easy recipes and updates on soyfoods and your health.
About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.
Tofu Banana Yogurt
10 ounces soft silken tofu, drained
1 ripened banana
1 teaspoon vanilla extract
2 tablespoons Agave syrup
2 tablespoons lemon juice
1 cup granola
In a blender, add all ingredients except granola. Puree until smooth. Divide between serving dishes. Top each serving dish with ¼ cup granola.
Yield: 4 servings
No-Bake Chocolate Cookies
These are so good and easy that you might want to double the recipe. Kids love them for snacks.
¾ cup sugar
2 tablespoons unsweetened cocoa powder
¼ cup Light vanilla soymilk
1 tablespoons soft margarine
¼ cup soynut butter
1 ¼ cups rolled oats
½ cup soynuts, coarsely chopped
1 teaspoon pure vanilla extract
Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soymilk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, soynuts and vanilla. Remove from heat. Stir until well blended.
Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers.
* Makes about 20 cookies.
–Linda Funk, Soyfoods Council
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