Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape.
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.
This recipe serves up spring asparagus two ways: blended into a sauce, and sautéed in bite-size pieces.
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
Skip the deep-fried calories by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.
Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.
A salty chickpea cake has just the right flakiness for a tasty mock tuna.
Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings. Feel free to substitute your favorite fillings.
Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl.