Pasta recipes

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A very tasty dish, serve it with rice!

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

This simple stir-fry is full of flavour. I just finished the leftover from two days ago, and it was still delicious, not only vegetarians like it... Definitely a keeper!

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

So far, all my familiy love this recipe, I gave all my good friends this recipe to share, they all love it too.

A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.

It's a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

This is a fairly close approximation to what a parmigiana dish should be like.