Tofu
Vegan Beer-Cheese Sauce
This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.
Shamey Momos (Vegetable Momos)
A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.
Miso Soup
Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
Vegetarian Pad Thai
This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.
Miso–Butternut Squash Soup
This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.
Make This Braising Liquid Once, Reuse It Forever
Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.
Chaozhou Flavor-Potted Tofu
Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.
Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
For the Best Jerk Tofu, Freeze, Then Grill
And don't forget to give that block of tofu a nice soak in a classic jerk marinade that's warm, spicy, and gently sweet.
Grilled Jerk Tofu and Plantains With Mango Salsa
For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.
Gado Gado
This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.
Pork and Chive Dumplings
One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.
The Path to Niter Kibbeh Starts With Herbs and Spices
It's the backbone of Ethiopian cooking, and you can make it a thousand different ways. But for the truest, best niter kibbeh, you need to order a few signature ingredients (or get them from a saint of a chef).
Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.
Baked Chocolate Tofu Cheesecake
This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.
Doenjang Jjigae
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
Farmers Market Farro Bowls
Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.
Silken Tofu Isn't Just a Protein—It's a Sauce
When blended with fresh herbs, or something tart or spicy, shelf-stable silken tofu becomes a creamy base for almost any kind of sauce (or dressing, or dip).