When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most people have ...

Peek inside Jackie Akerberg’s refrigerator and you’ll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They’re about to get ...

Truth be told, even having grown up with it, I’m not the biggest tofu lover. The way I truly ever enjoyed it was in silken form in soups — in miso soup or haemul sundubu jjigae (Korean spicy seafood ...

Buddha’s delight is a vegetable-forward stir fry made with tofu, mushrooms, and mixed greens cooked in a light soy-based sauce. Nutritious, simple, and balanced. Ingredients: Tofu, mushrooms, cabbage, ...

When Cameron Stauch, a Canadian chef (whose clientele includes *the* royals, NBD) and the author of Vegetarian Viet Nam first moved to Hanoi, he was met with a unique challenge. It was difficult to ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Tofu is a delicious and super versatile ingredient. From traditional Sichuan dishes like mapo tofu with crispy Chinese sausage to an eggless tofu scramble, the vegan brunch of champions, there are ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...