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 ...

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 to get ...

Red miso soup, or aka-dashi, is a specific variety of miso soup predominantly prepared using red miso mixed with soybean miso ...

Tofu is not everyone’s cup of tea. Some people struggle with its sponge-like texture and appearance, and it doesn’t help that it’s fairly bland by itself. But with a little zhuzhing, tofu can be a ...

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 ...

Ingredients For the Homemade Wonton Dough (optional): 250g (about 2 cups) all-purpose flour, plus extra for dusting ½ tsp salt 120–180ml (½ to ¾ cup) water, as needed 1 tsp vegetable oil (optional, ...

Spinach and tofu stir-fry is a quick, easy dish to whip up on busy days. Start by sauteing garlic in oil until fragrant. Add ...

This power bowl is packed with the nutrition power of baked tofu, kale, sweet potatoes, peas, peppers, hemp seeds, and tahini. It’s the perfect lunch to get you through the day, satisfied and primed ...