Tofu Sloppy Joes
Alex Lau
If using firm tofu packed in water for this plant-based riff on Sloppy Joes, drain it well, then let sit between several layers of paper towels and weight with a few plates to get rid of as much water as possible.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Beer cheese dip meets mac and cheese.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.