Bringing your checkoff investments to the marketplace

Did you know?

Thanks to the soybean checkoff, over 1,000 soy-based products can be found on the marketplace today.

About soy-based

Growing, harvesting and utilizing soy in common, everyday products has numerous benefits for farmers and consumers alike. From capturing carbon dioxide from the atmosphere to decreasing our dependence on petroleum oil, the advantages of commercial and industrial soy-based products goes far beyond the field. That is why the checkoff continues to invest in new and innovative ways to utilize soy.

Fundamental needs

The majority of Minnesota’s soybean crop is processed into feed for livestock. However, feed grade soybeans are also raised for tofu and other soy foods.

Food + Fuel

As global demand for food and fuel increases exponentially, U.S. soy is helping to answer the call. Soybean meal, for example, feeds the livestock that we eat, and soyfoods are a major source of protein for people around the world. Soybean oil makes up much of the vegetable oil we use to cook our food. And it’s also used to produce biodiesel, which fuels automobiles and heats buildings.

As an excellent source for proteins, fats and oils, soybeans help to meet two of the world’s most basic needs – and then some. So the next time you think about soy, remember: It’s not just a bean. It’s bigger.


The primary component of soybeans is meal


The other component of soybeans is oil


Animal Feed

97% of U.S. soybean meal is used to feed poultry and livestock.



66% of soybean oil is used for frying and baking food, as a vegetable oil and as an ingredient in foods like salad dressings and margarines.


Food Products

3% of soybean meal is used in food products like protein alternatives and soymilk.


Industrial Uses

Less than 8% of soybean oil is converted into industrial uses like paints, plastics and cleaners.



26% of soybean oil is used for biodiesel and Bioheat.

Soybean recipes

Soybeans have many nicknames, but two nicknames that stand out are the “miracle crop” and the “wonder bean.” Why? Soybean protein contains all the essential amino acids necessary for a healthy diet. While livestock consumes 98 percent of soybean meal, soyfoods rich with soy protein also contain iron, B vitamins and calcium. Soyfoods also are cholesterol-free and low in saturated fats, making soyfoods an excellent source for daily nutrients.

As such, soyfoods are a sustainable way to help feed people around the world. According to the Food and Agriculture Organization of the United Nations, global food demand will grow by 70 percent or more by 2050. Soy foods are a cost-effective, environmentally friendly protein source that can help answer the call to feed a growing global population.


1 Tablespoon soybean oil (commonly labeled vegetable oil)
1 small onion, diced
3 cups chopped cauliflower
1 cup diced white potatoes
2 cups vegetable or chicken broth
2 cups plain soymilk
2 Tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
Salt and pepper to taste


  1. Heat soybean oil in large saucepan over medium heat.
  2. Add onions and cook for 2 to 3 minutes until soft.
  3. Add cauliflower, potatoes and broth. Cover and cook for 8 minutes until very tender.
  4. Place mixture in food processor. Process 1 minute until smooth.
  5. Return to saucepan and heat over medium heat.
  6. Add soymilk and cook, stirring occasionally, until soup begins to simmer. Season the soup with salt and pepper, as desired.
  7. Ladle into bowls. Top with parsley, lemon zest and garlic

Nutrition Per Serving (1 bowl): 120 calories, 6g protein, 15g carbohydrate, 4g fiber, 4.5g fat, 0.5g sat fat, 0mg cholesterol, 210mg sodium


4 cups soybean oil (for deep frying)
1 egg (beaten)
1 cup Panko bread crumbs
1 pound cod filets, uncooked, cut into 2 x 1-inch strips
6 tablespoons fire-roasted salsa
2 tablespoons mayonnaise
8 fresh corn tortillas, 6-inch
1 cup kimchi
2 cups shredded red cabbage
1 cup grated carrots
½ cup frozen edamame (shelled), cooked according to package directions


  1. Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.
  2. Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.
  3. Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.
  4. Combine salsa and mayonnaise in small bowl.
  5. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired.
  6. Serve with salsa mixture.

Nutrition Per Serving (1 taco): 260 calories, 15g protein, 23g carbohydrate, 3g fiber, 12g fat, 2g sat. fat, 0g trans fat, 55mg cholesterol, 260mg sodium


1½ cup white whole-wheat flour
½ cup oatmeal, quick cooking
2 tablespoons baking powder
1½ cup vanilla or plain soymilk
4 eggs
2 Tablespoons brown sugar, packed
2 Tablespoons soybean oil
4 cups fresh blueberries, divided
Maple syrup (optional)


  1. Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries.
  2. Heat large skillet over medium heat; brush lightly with soybean oil. Pour ¼ cup batter into hot skillet; cook until bubbles begin to burst.
  3. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter.
  4. Serve with remaining berries and maple syrup, if desired.

Nutrition Per Serving (2 pancakes): 230 calories, 8g protein, 34g carbohydrate, 4g fiber, 7g fat, 1.5g sat. fat, 0g trans fat, 110mg cholesterol, 460mg sodium


3 jars (16 ounces) of prepared spaghetti sauce
1 box (1 pound) lasagna noodles, uncooked
4 cups shredded mozzarella cheese
16 ounces extra firm tofu, mashed


  1. Preheat oven to 350°F.
  2. Cover bottom of 9 x 13 or 10 x 15 inch baking pan with ½ cup of the sauce.
  3. Add one layer of uncooked lasagna noodles on top of sauce.
  4. Add another layer of sauce on top of noodles.
  5. Sprinkle one layer of tofu on top of sauce.
  6. Sprinkle one layer of cheese on top of tofu.
  7. Continue layering noodles, sauce, tofu and cheese, ending with cheese.
  8. Use 1 cup water to rinse the jars and pour the mixture around outside edge of baking pan.
  9. Cover with foil and bake at 350°F for 1 hour to 1 hour 15 minutes until noodles are tender.
  10. Uncover and bake for additional 15 minutes to allow some sauce to evaporate. Grated parmesan cheese can be sprinkled on top of lasagna during his time.
  11. Let stand for 10 minutes before cutting and serving.


  • Other vegetables can be added in between each layer, such as chopped mushrooms, cooked spinach, or chopped peppers.
  • More tofu can be used to replace all cheese, or mozzarella-type soy cheese can be used.

Nutrition Per Serving: 347 calories, 12g fat, 4.7g saturated, 24mg cholesterol, 843mg sodium, 39g carbohydrate, 19g protein, 2g fiber

Soyfood varieties

The wide-variety of soyfoods available today offer delicious alternatives for today’s health-conscious consumer.

Green Vegetable Soybeans (Edamame)

These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling in slightly salted water for 15–20 minutes. They are high in protein and fiber and contain no cholesterol. Green soybeans are sold frozen in the pod and shelled


Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans’ complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables. Natto can be found in Asian and natural food stores.


Okara is a pulp fiber by-product of soymilk. It has less protein than whole soybeans, but the protein remaining is of high quality. Okara tastes similar to coconut and can be baked or added as fiber to granola and cookies. Okara also has been made into sausage.


As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also brown and black varieties. Whole soybeans (an excellent source of protein and dietary fiber) can be cooked and used in sauces, stews and soups. Whole soybeans that have been soaked can be roasted for snacks. Dry whole soybeans should be cooked before eaten.


Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavor to peanuts.


Soybeans soaked, ground fine and strained produce a fluid called soybean milk. Plain, unfortified soymilk is an excellent source of high-quality protein and B vitamins. Soymilk is most commonly found in aseptic containers (nonre -frigerated, shelf stable), but also can be found in quart and half-gallon containers in the dairy case at the supermarket. Soymilk is also sold as a powder that must be mixed with wat