Tofu can be delicious when cooked properly, or it can come out a bit bland and unsatisfying. Find out the common mistakes of ...

With the price of eggs skyrocketing, there are several easy substitutes you can make; and you probably already have many in ...

As much as I love crispy tofu, I may love this braised tofu even more. Here, squares of tofu are pan-fried until golden and ...

This vegan egg salad sandwich has the look, taste, and texture of the real thing! Made with tofu, it's super easy to make and ...

Chefs say there are some easy swaps home cooks can make as bird flu causes egg shortages at grocery stores around the country ...

the pressed tofu will marinade twice: once quickly before cooking so it doesn’t soak up too much liquid, and again after it’s cooked to flavor it through. The result is tofu so tasty ...

The fried tofu also raises the level of umami. Even if komatsuna turns out vivid green when cooked quickly, its color will dull when the vegetable is left in the hot liquid on the stove.

1. Heat oven to 400 degrees with a rack in the center.

Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its ...

Finally, if you’re cooking tofu in a soup, stew, or broth, you don’t need to marinate it beforehand, because it will absorb the flavor from the liquid as it cooks. The amount of time you’ll need to ...