This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.