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 ...

When Cameron Stauch, a Canadian chef (whose clientele includes *the* royals, NBD) and the author of Vegetarian Viet Nam first moved to Hanoi, he was met with a unique challenge. It was difficult to ...

Fried tofu is both crispy and creamy, and it's satisfying in a way that no other protein can replicate. Here's the best kind of tofu to fry and how to do it.

(CNN) — Peek inside Jackie Akerberg’s refrigerator and you’ll see a rainbow-hued array of fresh fruits and vegetables, all washed, dried and transferred to glass food storage containers. They’re about ...

One of the myths you need to stop believing about tofu is that it's an "ultra-processed" food, a term that groups it with soda and white bread.

If you’re cooking with tofu—especially in dishes like sofritas, stir-fries, or crispy baked cubes—there’s one step you really can’t skip: pressing the tofu. And no, you don’t need a special tofu press ...

If you think you don't like tofu, you probably haven't had good tofu. The millennia-old protein form is enjoying extra time ...