1 For the dressing, break up the tofu into large chunks and put them in a non-terry dishtowel or piece of muslin. Gather it up and, standing over a sink, gently squeeze 2 or 3 times. Unwrap, transfer ...

Connie Masuoka, of Ikoi no Kai, an elder nutrition program run by the Japanese Ancestral Society of Portland, Oregon, shares ...

Asian cooking brings so many fun tastes and smells to the table, from sweet and salty to spicy and tangy. And the best part?

Texture transforms everything in vegetarian cooking. You know that moment when you bite into something truly satisfying-the ...

Editor's Note: In this series, Elizabeth Varga will explore how fasting from meat impacts our relationships with self, others, the rest of creation and God. Her reflections and recipes will be posted ...

When you’re short on time, reach for this stir-fry recipe. Baked tofu has a firm, toothsome texture that crisps well in a hot pan. You can find it in flavors like ...

Your protein needs don’t require a single animal product when you know how to cook with beans, lentils, tofu, and chickpeas.

These tofu-filled avocado halves are pretty serious eye candy. With zesty spices and a sweet curry lemon sauce, it's just as flavorful as it is beautiful. We have a thing for bok choy, and this ...

Start by pressing the tofu. Cut the block lengthwise to make two thinner pieces. Using a clean hand towel or several layers of paper towel, lay them on a flat surface like a cutting board. Place the ...

Because you’re not made of money. By Tanya Sichynsky Tanya Sichynsky writes The Veggie, New York Times Cooking’s weekly newsletter dedicated to delicious vegetarian recipes. Expensive ingredients do ...