Inspired by Sweetgreen’s popular crispy rice bowl with spicy cashew dressing, this hearty salad combines arugula with two types of rice, crunchy vegetables, pan-fried tofu and roasted almonds.

Brown the butter. In a small, light-colored skillet or saucepan, melt unsalted butter over medium heat. Keep cooking, stirring occasionally, until the butter is very fragrant and the color of peanut ...

Simply blend silken tofu with fruits (like bananas or berries) and almond milk or orange juice until it smoothens out. This ...

To get ChatGPT to take care of this chore for me, I typed the following command: "Create a grocery list and recipes ( ...

Tofu is a complete source of protein that can help you meet your daily protein needs. Learn more about the types and how much ...

Breakfast isn't just for the morning (or even brunch), and we're going to be eating it all day long thanks to these easy ...

Begin by cutting the firm tofu into cubes and frying them till golden brown. Add colorful bell peppers, broccoli, and snap ...

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Spicy and slightly sweet, the Korean chile paste gochujang is the star of this vegetarian supper. Bake tofu cubes in the oven until crispy and pale golden, put on a pot of rice, and simmer a glaze ...

Sometimes a jar of quality harissa is all you need to make a delicious, quick meal from minimal ingredients. Chickpeas offer a good dose of prebiotic fibres to help nourish your gut walls and support ...

The tofu cubes go into a wok with hot grape-seed oil, and I brown all sides until they’re light golden brown and crispy. I love tofu, and this is probably the version I most often cook when I am ...

Allow it to sit like this for about 15 minutes. STEP TWO: Once pressed, cut the tofu into 1 inch cubes. STEP THREE: In a small bowl, combine the soy sauce, avocado oil, sesame oil, vinegar, garlic ...