Tofu

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

We can't believe it's not dairy—and you won't, either.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Watch dinner materialize from items you probably already have on hand.

Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Make miso soup so good, you'll swear it's from your favorite takeout joint. Just don't make these amateur mistakes.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

How to cook tofu without getting bored? We've got enough flavor combinations for you to eat meat-free (okay, meat-minimal) every day for a month.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This slight riff on traditional miso soup is your shortcut to a flavorful, bone-warming snack when you need it most. Just pack a thermos with veggies, tofu, and miso in the morning, and when hunger comes knocking, all you need is a cupful of hot water and a couple of minutes. (Using homemade dashi instead of water, or adding instant dashi powder, brings it to the next level.)

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.