Shape makes a big difference to how things taste. The key with this salad is to cut the veges nice and thin with a sharp knife so they can release their juiciness, while still retaining a bit of ...

Transfer the greens to plates. Drain the pickled cabbage and carrot kimchi and arrange them next to the greens. Remove the tofu from the marinade and slice it 1/2 inch thick. Arrange the tofu slices ...

For pickled beets, into a small jar, place all beet pickle ingredients, seal, and mix well. Set aside in refrigerator. For the marinade, into a small bowl, place all ingredients and mix well. Cut ...

4. Divide the rice between 4 bowls and spoon over the tofu and sauce. 5. Top with the pickled cabbage, peanuts, limes and basil. Season with extra soya sauce, if necessary, and serve with the sliced ...

Banh Mi with Tofu and Mushroom Pate is a vegan twist on the classic Vietnamese sandwich. It features crispy tofu, tangy pickled vegetables, and a flavorful mushroom pate, all served on a crusty ...