Gussy up some couscous with chopped olives and red onion, and offer carrot and jicama sticks for crunch. Fill phyllo tart shells (from your store's frozen foods section) with vanilla pudding and sliced bananas for dessert.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
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.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This side dish is flavorful enough to also serve as a main course.
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.