Is there an ingredient more versatile than tofu? Maybe, but I’ve seen tofu recipes ranging from cakes and smoothies to stir-fries and skewers. One of my favorite things about cooking tofu is... Read more >>

The humble soybean has come a long way. Today, soy is everywhere and in every possible form—beans, nuts, milk, yogurt, cheese, flour, tofu, tempeh, and “meat” analogs, to name a few.... Read more >>

These days, it seems everyone is talking tofu—and for good reason. That little gelatinous white brick of soy curd not only packs a powerful protein punch, but soy also provides tons of other... Read more >>

Many are trying to stretch their groceries as we ride out the economy. A glance at Web sites touting vegetarianism reminds me of foods that I’d rather not eat, such as tofu, tempeh, and other... Read more >>

Okay, it’s getting near the holiday season. If your office brought in leftover Halloween candy like mine did, it may have already kicked in. While we can’t declare the office a treat-free... Read more >>

After writing The Zen of Protein Nutrition, I decided to create a series of ten awesome plant-based protein-packed recipes. Here we go! Enjoy! SOY Tofu and Cashew Quiche: Ingredients:... Read more >>

My Italian friends would scream if they knew I mention tofu and Italian in the same sentence let alone using it in Italian food. One of the characteristic of tofu is that it is flavorless.... Read more >>

These are my favorite cookies since my Aunt made them one Christmas but, they are good any time. And so I thought I would share the recipe I came up with. I skipped adding in any extract due to my... Read more >>

Slices of fresh, soft tofu are swaddled in a silky, savory sauce, accented with the bright green of fresh snow peas. This dish goes well with—or even poured over—hot steamed rice. Braised... Read more >>