This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
The simplest flatbread you can make.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Any variety of mushroom will love this glossy, tangy sauce.