Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

Because tofu is so versatile, why not give this plant-based protein a romantic spin, à la our marry me chicken? Pairing our signature creamy, garlicky sauce with crispy tofu was every bit as good as ...

Preparing tofu almost always starts with a good press — that is, unless your recipe calls for the soft or silken varieties. There's also the exception of pre-pressed tofu, which happens to be a real ...

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives. Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a ...

Scrambled eggs may be the classic breakfast go-to, but if you’re looking for a vegan-friendly option that’s just as hearty and satisfying, it’s time to try tofu scramble. Made with crumbled tofu and a ...

Tofu is a wonderfully versatile ingredient. It’s great pan-fried, grilled, scrambled and whizzed into spreads and sauces. But I like it best pan roasted until it becomes meltingly golden and crisp.

Nutrition Facts: 1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein. A quick, cozy classic that showcases tofu at its ...

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey ...

Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Let it simmer on low heat ...

Listen up, tofu skeptics, you hunk-o'-red-meat lovers in the bosom of beef country who wouldn't touch a block of soy with a 10-foot chopstick. You are going to be eating tofu - and liking it - within ...