Yellow Pepper and Corn Salad with Turmeric Dressing

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.