Fantastic vegan meatballs even my 4-year-old daughter and picky 70-year-old father love!
Author: Loopy4u
Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.
Author: isachandra
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the...
Author: Buckwheat Queen
This is the meal we make whenever we are hungry for Hunan! This delicious dish goes wonderfully over steamed brown rice.
Author: Brooke Elizabeth
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you...
Author: Anna Jones
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
A rich, chocolate, vegan, low-fat brownie that certainly doesn't taste low fat!
Author: Ashely
This udon soup is a simple weeknight dinner that comes together quickly and features a few classic Japanese ingredients.
Author: Keiko Ohtao
This mapo tofu recipe is the true blue, authentic real deal-the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Author: Kaitlin
We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be...
Author: Kori
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno...
Author: Molly Baz
This is an incredibly delicious and guilt-free alternative to the traditional bird, and I make it every holiday. I've even tried this out on meat eaters, and they were asking for seconds! The directions...
Author: Holly
Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.
Author: unsightly
This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The...
Author: Miss Sriri
When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps...
Author: earthmotherfromnj
Tofu with Black Bean Sauce is one of my go-to dishes for vegetarian/vegan guests, or for the occasional meatless Monday. Trust me, you won't miss the meat.
Author: Judy
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked...
Author: Nava Atlas
Green beans and tofu are a great vegetarian, protein-rich meal that is easy to make.
Author: Ursel
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell