Preparing tofu almost always starts with a good press — that is, unless your recipe calls for the soft or silken varieties. There's also the exception of pre-pressed tofu, which happens to be a real ...

Because tofu is so versatile, why not give this plant-based protein a romantic spin, à la our marry me chicken? Pairing our signature creamy, garlicky sauce with crispy tofu was every bit as good as ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most people have ...

You've seen tofu. You've eaten tofu. And there's a good chance you've purchased tofu at the grocery store - it's available just about everywhere now. You'll find a few different densities of tofu in ...

Tofu is a wonderfully versatile ingredient. It’s great pan-fried, grilled, scrambled and whizzed into spreads and sauces. But I like it best pan roasted until it becomes meltingly golden and crisp.

For a cozy pasta that’s also full of plant protein, make this baked hummus pasta from Catherine Perez. This dish combines ...

Nutrition Facts: 1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein. A quick, cozy classic that showcases tofu at its ...

The next time you open a package of tofu to make a stir-fry or vegan scramble, don't toss out the liquid it is packed in. Use ...

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey ...

Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Let it simmer on low heat ...

Listen up, tofu skeptics, you hunk-o'-red-meat lovers in the bosom of beef country who wouldn't touch a block of soy with a 10-foot chopstick. You are going to be eating tofu - and liking it - within ...