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Modifying Recipes to Increase Soy-

Minnesota Soybean Association, Soybean Digest, December 1996
Additions and corrections by Ellen's Kitchen

The following substitutions can reduce calories, total fat, saturated fat and cholesterol. You have to experiment; for example, in some recipes up to 1/4 of the wheat flour in baked goods may be replaced with soy flour, but others will only accept 1 or 2 tablespoons per cup of flour.

1 Tablespoon margarine - - 3/4 Tablespoon soybean oil

1 cup margarine - - - 3/4 cup soybean oil (substantial texture change in baked goods)

3/4 cup margarine - - - - - - 2/3 cup soybean oil

1 ounce baking chocolate - - - - 3 Tablespoons cocoa + 1 Tablespoon soybean oil

I cup milk - - - - - - - - - 1 cup calcium-fortified soy milk

1 cup fruit yogurt - - - - - 1 cup soft silken tofu + fruit, blended, sweetener to taste

1 egg - - - - - - - - - - - 1 Tablespoon soy flour + 1 Tablespoon water or 1 -2-inch square tofu, blenderized

Soy milk - - - - - - - - - - 1 cup full fat soy flour + 3 cups water, well blended

1 cup ricotta cheese - - - - - 1 cup firm tofu, drained and mashed

2 Tablespoons flour - - - - - 1 Tablespoon soy flour