Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.
Tofu is a versatile, high-protein food made from soybeans. With its neutral flavor, tofu is the perfect base for highlighting a variety of flavors to foods.
When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.
Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.
As a last-minute option, this all-purpose chocolate dessert can’t be beat. The mousse is ready to eat in about 10 minutes, and no one will guess it’s made with tofu.
Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar
from crystallizing before it turns to caramel.
This tender cake brings out the sweet side of fresh summer corn.
The chimichurri sauce here gets a little extra kick from jalapeño-infused oil, which also serves as the marinade for the tofu.
With a wonderful combination of savory, sweet, and spicy elements, this dish takes you on a flavorful journey with every bite.
Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.