These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.
This recipe can bring joy to your holidays while keeping your health intact. The blended nuts replace the fat that usually adds to “after-dinner blahs” and clogged arteries.
Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
This plant-based version with tofu and garbanzo flour is scrumptious!
This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
